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Blackened Salmon with Wild Rice

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Blackened Salmon with Wild Rice

Phase 3 | Serves 4 | Prep time: 20 minutes |Total time: 20 minutes


For the salmon:

  • 4 tablespoons paprika
  • 1 teaspoon cayenne
  • 1 1/2 teaspoons thyme
  • 3/4 teaspoon garlic powder
  • 3/4 teaspoon sea salt
  • 2 1/2 tablespoons olive oil
  • Juice of 1 lemon
  • 4 6-ounce salmon fillets

For the rice:

  • 2 cups cooked wild rice
  • 1/3 cup finely chopped fresh parsley
  • 1 tablespoon olive oil
  • 1/4 teaspoon sea salt, or to taste
  • 1 lemon, cut into wedges


  1. Preheat the oven to 400 degrees.
  2. In a shallow dish (big enough to dip the salmon fillets into), combine the first 5 ingredients (paprika through salt).
  3. In a separate shallow dish, combine the 2 1/2 tablespoons olive oil with the juice of 1 lemon.
  4. Dip each salmon fillet in the lemon-oil mixture to coat both sides, then coat both sides with the spices.
  5. Heat a large ovenproof skillet over medium-high heat.
  6. Cook the salmon until blackened, 2 minutes per side.
  7. Transfer to the oven for 5 to 8 minutes (depending on the thickness of your fillets), or just until the salmon is not quite opaque in the center.
  8. Combine the cooked wild rice with the parsley, remaining olive oil, and salt.
  9. Serve the salmon with the rice and lemon wedges.