Blackened salmon rice bowls.
This post is sponsored by Tony Chachere’s, but all opinions are my own.
If you’re looking for a dinner that’s fresh, satisfying, and packed with flavor, these Blackened Salmon Rice Bowls are about to earn a permanent spot in your weekly dinner rotation. Delicious blackened salmon made using my favorite Tony Chachere’s Spice and Herbs Creole Seasoning gets placed on top of their delicious Butter and Herb Dinner Rice Mix and then piled high with crisp veggies and a creamy sauce that brings it all together.
It’s the kind of meal that feels restaurant worthy, but comes together with simple ingredients and minimal effort. Whether you are meal prepping lunches for the week or need a quick weeknight dinner, these salmon bowls check every box.
Why You’ll Love These Blackened Salmon Rice Bowls
Ready in under 30 minutes,
Packed with protein and fresh veggies.
Easy to customize with your favorite veggies.
Great for meal prep.
Full of bold Cajun-inspired flavor
Tips for the Best Salmon Bowls
Don’t overcook the salmon-it should be flaky, but not dry.
Prep all of your vegetables and cook salmon while the rice cooks so everything is ready at the same time.
Make extra salmon and rice for leftovers.
Adjust spice level by adding more or less of Tony Chachere’s Spice and Herbs Creole Seasoning.
Easy Variations
Use another variety of Tony Chachere’s Dinner Rice Mixes to switch it up.
Use mayonnaise instead of Greek Yogurt if you prefer for the sauce.
Top with pickled onions or jalapenos.
Use another fish, like cod or halibut.
Swap salmon for shrimp.
Ingredients prepped for blackened salmon rice bowls.
Ingredients:
16 oz. Fresh Salmon, Cut into 1” cubes
2 Tbsp. Tony Chachere’s Spice and Herbs Creole Seasoning
1 Tsp. Brown Sugar
1 Tbsp. Avocado Oil
1 Box Tony Chachere’s Butter and Herb Dinner Rice Mix
For the Sauce-
1/2 Cup Greek Yogurt
1 Tsp. Dijon Mustard
2 Tbsp. Lemon Juice
1 Tbsp. Dill Relish
1 Tsp. Tony Chachere’s Original Creole Seasoning
Bowl Extras-
Shredded Lettuce
Diced Tomatoes
Green Onions
Avocado
Directions:
Make Tony Chachere’s Butter and Herb Dinner Rice Mix according to package directions.
Meanwhile, mix salmon cubes with Tony Chachere’s Spice and Herbs Creole Seasoning, brown sugar, and oil and toss to coat thoroughly.
Preheat oven to broil and add salmon to a parchment lined baking sheet and cook for 8-10 minutes until salmon has caramelized.
Make sauce by combining Greek yogurt, dijon mustard, lemon juice, dill relish, and Tony Chachere’s Creole Seasoning and mix until smooth.
Assemble bowls by adding rice in the bottom, salmon bites on top, with desired toppings and plenty of sauce on the side.
Bowls of blackened salmon and rice with all of the fixings.
Close up shot of the cooked blackened salmon pieces.
Weeknight blackened salmon bowls.
A bowl of blackened salmon over rice with fresh veggies.
This recipe for my easy blackened salmon rice bowls is a healthy and delicious weeknight dinner that the whole family will love.
