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Blackened Salmon with Creamy Garlic Parmesan Sauce & Yellow Rice
SimplySeafood

Blackened Salmon with Creamy Garlic Parmesan Sauce and Yellow Rice

Bold blackened salmon topped with a creamy garlic Parmesan sauce and served over turmeric-seasoned yellow rice. This restaurant-quality salmon dinner is ready in 45 minutes.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Cajun
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

  • 4 salmon fillets
  • 2 tbsp olive oil
  • 1 tbsp unsalted butter (for the salmon)
  • 1 tsp smoked paprika
  • 1 tsp Cajun seasoning
  • 1 tsp garlic powder (for the salmon)
  • 1 tsp onion powder
  • 1 tsp Italian seasoning (for the salmon)
  • 1/2 tsp salt (for the salmon)
  • 1/2 tsp black pepper (for the salmon)
  • 2 tbsp unsalted butter (for the sauce)
  • 4 cloves garlic, minced (for the sauce)
  • 1 1/2 cup heavy cream
  • 1/2 cup chicken broth (for the sauce)
  • 1 cup Parmesan cheese, freshly grated
  • 1 tsp Dijon mustard
  • 1 tsp Italian seasoning (for the sauce)
  • 1 tbsp fresh parsley, chopped (for the sauce)
  • 1 cup long grain white rice, rinsed
  • 2 cup chicken broth (for the rice)
  • 1 tbsp unsalted butter (for the rice)
  • 1/2 small onion, diced
  • 1/2 red bell pepper, diced
  • 2 cloves garlic, minced (for the rice)
  • 1 tsp turmeric
  • 1/2 tsp paprika (for the rice)
  • 1/2 tsp garlic powder (for the rice)
  • 1 tbsp fresh parsley, chopped (for the rice)
  • Salt and black pepper, to taste (for the rice and sauce)

Equipment

  • large skillet
  • Saucepan with lid
  • whisk
  • Mixing spoon

Method
 

  1. Rinse the rice until the water runs clear. Melt butter in a saucepan over medium heat and sauté the onion, bell pepper, and garlic for 2 to 3 minutes until softened and fragrant.
  2. Stir in the turmeric, paprika, garlic powder, salt, and pepper. Add the rinsed rice and cook for 1 minute, stirring so every grain is coated in the golden spices.
  3. Pour in the chicken broth and bring to a boil. Reduce heat to low, cover, and cook for 18 minutes. Let rest for 5 minutes off the heat, then fluff with a fork and stir in the parsley.
  4. Pat the salmon fillets dry and coat on all sides with the smoked paprika, Cajun seasoning, garlic powder, onion powder, Italian seasoning, salt, and pepper, pressing gently so it adheres.
  5. Heat olive oil in a large skillet over medium-high heat until shimmering. Sear the salmon for 4 to 5 minutes per side, undisturbed, until a deep, dark crust forms and the fish is cooked through. Add the butter during the last minute and baste the fillets. Remove and keep warm.
  6. In the same skillet, melt the butter and sauté the garlic for 30 seconds until fragrant but not browned.
  7. Pour in the chicken broth and heavy cream, and simmer for 2 to 3 minutes until the mixture begins to thicken slightly.
  8. Whisk in the Parmesan cheese, Dijon mustard, Italian seasoning, and parsley. Cook, whisking, until the sauce turns smooth and creamy. Season with salt and pepper to taste.
  9. Spoon the yellow rice onto plates and top with the seared salmon. Pour the creamy garlic Parmesan sauce generously over the top and garnish with extra parsley and freshly cracked black pepper. Serve immediately.

Notes

Let the skillet get fully hot before adding the salmon for the best crust.
Grate your own Parmesan for a smoother sauce; pre-shredded cheese can make it grainy.
Rest the seared salmon for a few minutes before serving to help retain its juices.
The sauce can be prepared 1 day ahead and gently reheated with a splash of broth or cream.
For a spicier version, add a pinch of cayenne to the blackening seasoning.