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Southern Bayou Salmon & Shrimp Rice Skillet

Comforting one-pan meal bursting with vibrant Southern flavors, combining juicy salmon, shrimp, and tender rice with Cajun spices for a cozy, flavor-packed dinner.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Southern
Ingredients Equipment Method Notes

Ingredients
  

For the Southern Bayou Salmon & Shrimp Rice Skillet
  • 2 fillets salmon fillets fresh or thawed
  • 12-16 large shrimp peeled and deveined
  • 2 cups long-grain rice
  • 3 cups chicken broth
  • 1 cup green peas
  • 1/2 cup diced red bell pepper
  • 1/2 cup chopped onion
  • 3 cloves garlic minced
  • 2 tbsp olive oil for searing salmon
  • 2 tbsp butter for sautéing veggies and rice
  • 1 tbsp Cajun seasoning
  • 1 tsp paprika
  • 1/2 tsp black pepper and salt to taste
  • 1/2 tsp dried thyme
  • fresh parsley chopped, for garnish

Equipment

  • Large Skillet

Method
 

  1. Step 1: Heat olive oil in a large skillet over medium heat. Season salmon fillets with Cajun seasoning, paprika, salt, and black pepper. Place skin-side down and sear 4–5 minutes until golden and crispy. Flip and cook another 4–5 minutes. Remove salmon and set aside.
  2. Step 2: Add butter to the same skillet. Melt, then sauté chopped onion, minced garlic, and diced red bell pepper for about 4 minutes until soft and fragrant.
  3. Step 3: Stir in rice and toast lightly for 1–2 minutes to add nutty flavor.
  4. Step 4: Pour in chicken broth, add dried thyme and a pinch of salt, stir and bring to a gentle simmer.
  5. Step 5: Cover skillet and reduce heat to low. Cook about 15 minutes until rice is nearly tender with slight bite.
  6. Step 6: Add green peas. Nestle salmon fillets on rice and arrange shrimp evenly around the pan. Lightly season shrimp with Cajun seasoning or salt and pepper.
  7. Step 7: Cover and cook another 8–10 minutes until shrimp turn pink and are cooked through, and rice is fully tender.
  8. Step 8: Garnish with freshly chopped parsley and serve hot.

Notes

Swap rice for jasmine, basmati, or brown rice (increase cooking time). Add crab meat, scallops, or extra shrimp for seafood variation. Include diced tomatoes, corn, or okra for more veggies. Spice it up with cayenne or hot sauce. Store leftovers in an airtight container in the fridge up to 3 days; reheat gently with broth if dry. Not ideal for freezing but can be frozen and thawed within 1 month.