🐟 Blackened Salmon Rice Bowl with Creamy Garlic Sauce

🛒 Ingredients (Serves 3–4)

For the Salmon:

• 4 salmon fillets (skin on or off)

• 2 tbsp olive oil or melted butter

Blackening Seasoning:

• 1 tsp paprika (smoked preferred)

• 1/2 tsp garlic powder

• 1/2 tsp onion powder

• 1/2 tsp dried thyme

• 1/2 tsp dried oregano

• 1/2 tsp salt

• 1/4 tsp black pepper

• 1/4–1/2 tsp cayenne (optional for heat)

For the Creamy Garlic Herb Sauce:

• 1/2 cup mayonnaise or Greek yogurt

• 1 tbsp Dijon mustard

• 1 tbsp lemon juice

• 1 clove garlic, minced

• 1 tbsp chopped fresh parsley

• 1–2 tbsp water (to thin)

• Salt & pepper to taste

For Serving:

• 3–4 cups cooked jasmine or basmati rice

• Extra parsley for garnish

• Lemon wedges

🔥 Instructions

1️⃣ Prep the Salmon

• Pat salmon dry with paper towels.

• Brush both sides lightly with oil.

• Mix blackening spices and coat salmon evenly.

2️⃣ Cook the Salmon (Stovetop Method – Best Crust)

• Heat a cast iron skillet over medium-high.

• Add a small drizzle of oil.

• Cook salmon 3–4 minutes per side until deeply browned and internal temp reaches 125–130°F (medium).

• Let rest 5 minutes.

👉 You can also:

• Bake at 400°F (200°C) for 12–15 minutes

• Air fry at 390°F (200°C) for 8–10 minutes

3️⃣ Make the Sauce

• Whisk all sauce ingredients together.

• Add water slowly until pourable but thick.

4️⃣ Assemble

• Spoon rice into bowls.

• Add salmon on top.

• Drizzle generously with creamy garlic sauce.

• Garnish with parsley and lemon squeeze.

💡 Pro Tips for That Restaurant Look

• Use high heat for a proper blackened crust.

• Don’t move the salmon too early — it releases when ready.

• Spoon extra sauce around the bowl for presentation.

• Finish with flaky sea salt.

❓ Q & A

Q1: How do I know when salmon is done?

It should flake easily and look slightly translucent in the center. Internal temp:

• 125°F = medium (juicy)

• 145°F = fully cooked (firmer)

Q2: Can I make this dairy-free?

Yes. Use dairy-free mayo or coconut yogurt for the sauce.

Q3: What rice works best?

Jasmine for softness, basmati for fluffiness, or even cauliflower rice for low-carb.

Q4: Can I meal prep this?

Yes. Store salmon and rice separately for up to 3 days. Add sauce fresh for best texture.

Q5: Can I grill instead?

Absolutely. Grill over medium heat 4–5 minutes per side.