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Blackened Salmon Rice Bowls

If you are looking for a tasty, flavorful family-friendly dinner that is ready in just 15 minutes, you are going to LOVE these Blackened Salmon Bowls. Pan-fried salmon fillets seasoned with blackened seasoning (or Cajun seasoning), black beans, corn, avocado, all served over perfectly cooked and flaky jasmine rice and garnished with fresh cilantro.

Start to finish in just 15 minutes!

Blackened salmon in a bowl of rice with black beans, corn, avocado, cucumber.

This shop has been compensated by Inmar Intelligence and its advertiser. All opinions are mine alone. #BensOriginalAtWalmart #BensOriginal

Related recipe: Blackened Salmon with Mango Relish

Blackened salmon

I love pairing salmon with bold, spicy flavors. The fattiness of the salmon goes perfectly with spicy blackened seasoning (you can also use Cajun seasoning or Creole seasoning). It's a super easy way to add lots of flavor to salmon.

By the way, you can cook this salmon with the skins on and then use the salmon skin to make salmon bacon.

Quick and easy rice bowls

We love the convenience of Ben’s Original Ready Rice, which is ready in just 90 seconds in the microwave! Ben’s rice has several varieties: Jasmine Rice, Basmati Rice, Whole Grain Brown Rice, and Spanish Rice, so you can choose your favorite to create a dinner that the whole family will love.

Man grabbing a pouch of Ben's Rice out of the microwave.

Related recipe: Brown Rice Taco Bowls

Ingredients

All the ingredients for these blackened salmon bowls are readily available at Walmart, whether you choose to order online for store pickup, or shop in store. Here's what you need to make 4 servings:

  • 2 pouches Ben’s Ready Rice Jasmine Rice (or use 1 bag per person, if you have a hungry family)
  • 4 salmon fillets
  • 2-4 teaspoons blackened seasoning, or to taste (see note below for non-spicy options!)
  • 1 can black beans, drained and rinsed
  • 1 can corn kernels, drained and rinsed
  • 2 Hass avocados, sliced
  • Fresh cilantro and lime for garnish, to taste
  • ½ red onion, thinly sliced
  • Optional: salt and pepper, to taste

Note: blackened seasoning can be a little spicy, so if you have kids or anyone in the family who doesn't want spice, simply use taco seasoning or a little paprika, onion powder, and garlic powder in its place!

Ingredients to make blackened salmon rice bowls.

Related recipe: Blackened Chicken with Black-Eyed Peas

Optional add-ons:

We love to switch up the toppings for these salmon rice bowls. Here are a few other favorites that you can mix and match with the above ingredients:

  • Sliced cucumber
  • Sliced radish
  • Shredded cabbage or coleslaw
  • Salsa, such as pineapple pico de gallo
  • Steamed broccoli
  • Chopped green onion
  • Guacamole
  • Sour cream
  • Hot sauce
  • Olives

Related recipe: Easy Chicken Mole (another delicious recipe idea to serve over rice!)

Instructions

Step 1: Pat the salmon fillets dry and season with blackened seasoning. Check your seasoning packaging to see if it has sodium/salt added. If not, you should also season each salmon fillet with a pinch of salt.

Step 2: Preheat a large non-stick skillet, and place the salmon on the skillet skin-down. Cook over medium-low heat for 3-4 minutes, or until the bottom half of the salmon turns pink. Carefully flip the salmon and cook on the other side for about 3-4 minutes, or until the salmon is fully cooked.

Cajun salmon cooking in a skillet.

Another option is to air fry the salmon—just follow the cooking instructions for air fryer trout! And yes, you can use blackened trout for these rice bowls instead of salmon!

Step 3: While the salmon is cooking, prepare the rice in the microwave: follow the instructions on the rice packaging to squeeze the pouch to separate the rice. Tear two inches at the top to vent the pouches, and cook 2 pouches for 2.5 minutes.

If cooking 3 pouches, cook 2 pouches for 2.5 minutes, and then the third one for 90 seconds. If cooking 4 pouches, cook 2 at a time for 2.5 minutes each.

Carefully transfer the hot rice to the bowls.

Scooping rice from a rice pouch.

Step 4: Prepare the rest of the ingredients: rinse the black beans and corn. If you like, you can heat the black beans and corn up in a skillet or the microwave, and stir in a few pinches of blackened seasoning. Slice your avocado, and pluck off some cilantro leaves. Thinly slice the red onion. Slice the lime.

Step 5: Assemble the bowls: divide the cooked rice between 4 bowls. Top with cooked salmon fillets, black beans, corn, avocado, and cilantro. Squeeze some lime over the whole bowl and enjoy!

Squeezing lime over cajun blackened salmon fillet.

Related recipe: 10-minute Pan-Fried Salmon with Apricot Relish

Give these salmon rice bowls a try! And don't forget to share it on Facebook and save it on Pinterest for later!

Close up of a blackened salmon rice bowl.

Blackened salmon rice bowl with toppings.
Print Recipe
5 from 5 votes

Blackened Salmon Rice Bowls

Ready in just 15 minutes, these Blackened Salmon Rice Bowls are super tasty, filling, and easy to make. A convenient weeknight dinner that is a family favorite!
Prep Time7 mins
Cook Time8 mins
Total Time15 mins
Course: Dinner, Main Course
Cuisine: American
Diet: Gluten Free
Servings: 4
Author: Kate
Cost: $12

Ingredients

  • 2 pouches Ben’s Ready Rice Jasmine Rice - (or use 1 pouch per person, if you have a hungry family)
  • 4 salmon fillets
  • 2-4 teaspoons blackened seasoning - or to taste
  • 1 can black beans - drained and rinsed
  • 1 can corn kernels - drained and rinsed
  • 2 Hass avocados - sliced
  • ½ red onion - thinly sliced
  • ½ cup fresh cilantro leaves
  • 1 lime - sliced into wedges
  • Optional: salt and pepper - to taste

Special equipment

  • Microwave

Instructions

  • Pat the salmon fillets dry and season each one with ½ - 1 teaspoon with blackened seasoning, to taste (see notes for a non-spicy option). Check your seasoning packaging to see if it has sodium/salt added. If not, you should also season each salmon fillet with a pinch of salt.
  • Preheat a large non-stick skillet, and place the salmon on the skillet skin-down. Cook over medium-low heat for 3-4 minutes, or until the bottom half of the salmon turns pink. Carefully flip the salmon and cook on the other side for about 3-4 minutes, or until the salmon is fully cooked.
  • While the salmon is cooking, prepare the rice in the microwave: follow the instructions on the rice packaging to squeeze the pouch to separate the rice. Tear two inches at the top to vent the pouches, and cook 2 pouches for 2.5 minutes.
  • Prepare the rest of the ingredients: rinse the black beans and corn. If you like, you can heat the black beans and corn up in a skillet or the microwave, and stir in a few pinches of blackened seasoning. Slice your avocado, and pluck off some cilantro leaves. Thinly slice the red onion. Slice the lime into wedges.
  • Assemble the bowls: divide the rice between 4 bowls. Top with cooked salmon fillets, black beans, corn, avocado, and cilantro. Squeeze some lime over the whole bowl and enjoy!

Notes

Non-spicy option: blackened seasoning can be a little spicy, so if you have kids or anyone in the family who doesn't want any spice, simply use taco seasoning instead or a little salt, paprika, onion powder, and garlic powder.
Extra hungry? Each pouch of Ben’s rice can serve 1-2 people, depending on how hungry you are. If preparing 3 pouches, cook 2 pouches for 2.5 minutes, and then the third one for 90 seconds. If preparing 4 pouches, cook 2 at a time for 2.5 minutes each. The nutrition facts are estimated assuming ½ pouch per serving.
Optional add-ons:
  • Sliced cucumber
  • Sliced radish
  • Shredded cabbage or coleslaw
  • Salsa
  • Steamed broccoli
  • Chopped green onion
  • Guacamole
  • Sour cream
  • Hot sauce
  • Olives
Save the cooked salmon skins from these salmon fillets and make crispy salmon bacon!

Nutrition

Calories: 770kcal (39%) | Carbohydrates: 83g (28%) | Protein: 48g (96%) | Fat: 29g (45%) | Saturated Fat: 4g (20%) | Cholesterol: 94mg (31%) | Sodium: 362mg (15%) | Potassium: 1536mg (44%) | Fiber: 16g (64%) | Sugar: 1g (1%) | Vitamin A: 358IU (7%) | Vitamin C: 15mg (18%) | Calcium: 63mg (6%) | Iron: 4mg (22%)

The nutritional information displayed is an estimate and not to be used as dietary or nutritional advice. Consult a nutritionist or dietician for nutritional info based on the exact ingredients you use.





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Andy Mazur

Friday 10th of September 2021

It was very good,your recipe goes into our binder. Thank you Andy

Kate

Friday 17th of September 2021

Awesome! Enjoy!

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