Keto Cajun Blackened Salmon with Dirty Cauliflower Rice

Why You’ll Love This Recipe

• Bold Cajun spice and a smoky-crisp blackened crust without added sugar.
• Comforting “dirty rice” vibes made keto with riced cauliflower and fresh aromatics.
• Weeknight-friendly: one pan for salmon, one pan for the rice, ready in about 40 minutes.
• Customizable heat level and easy to scale for meal prep.

Grocery List

• Produce: Cauliflower, green bell pepper, celery, scallions, garlic, lemon
• Dairy: Ghee or unsalted butter (ghee recommended for higher smoke point)
• Pantry: Salmon fillets, avocado oil, paprika, cayenne, garlic powder, onion powder, dried thyme, dried oregano, kosher salt, black pepper, optional white pepper, chicken broth, optional allulose or monk fruit sweetener

Full Ingredients

Cajun Blackening Rub

• 1 tbsp paprika (smoked preferred)
• 1 tsp cayenne pepper (use 1/2 tsp for mild)
• 1½ tsp garlic powder
• 1½ tsp onion powder
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• Optional: 1/4 tsp white pepper
• Optional for extra crust color: 1 tsp allulose or monk fruit sweetener

Salmon

• 4 skin-on salmon fillets (6 oz/170 g each), pin bones removed
• 2 tbsp ghee or avocado oil, plus 1 tbsp melted for brushing
• Lemon wedges, for serving

Dirty Cauliflower “Rice”

• 1 large head cauliflower, riced (about 5 cups/600 g) or 1 lb (450 g) bag riced cauliflower
• 1 medium green bell pepper, small dice (1 cup/150 g)
• 1 large celery rib, small dice (1/2 cup/70 g)
• 3 scallions, thinly sliced (whites and greens separated)
• 2 cloves garlic, minced
• 2 tbsp avocado oil or ghee (plus 1 tbsp butter or ghee to finish, optional)
• 2 tbsp chicken broth or water
• 1/2 tsp kosher salt, or to taste
• 1/4 tsp black pepper

Step-by-Step Instructions

Step 1: Mix the Cajun blackening rub

In a small bowl, combine paprika, cayenne, garlic powder, onion powder, thyme, oregano, salt, black pepper, and optional white pepper and allulose. Stir well to distribute the seasonings evenly. Set aside.

Step 2: Prep and season the salmon

Pat the salmon very dry with paper towels, especially the skin. Brush all sides with 1 tbsp melted ghee or oil. Sprinkle the rub generously over all sides of the fillets, pressing lightly so it adheres. Let the seasoned salmon rest at room temperature for 10 minutes while you start the cauliflower rice.

Step 3: Build the “dirty” aromatic base

Heat 2 tbsp avocado oil or ghee in a large skillet over medium-high heat. Add the celery, bell pepper, and scallion whites. Sauté, stirring often, until glossy and just tender, 3–4 minutes. Add the minced garlic and cook 30 seconds until fragrant.

Step 4: Cook the cauliflower rice

Add the riced cauliflower, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Toss to coat and cook, stirring occasionally, until the cauliflower is tender-crisp and steam releases, 5–7 minutes. Splash in 2 tbsp chicken broth or water and cook 1–2 minutes more, letting excess moisture evaporate. Stir in the scallion greens and, if you like, 1 tbsp butter or ghee for richness. Taste and adjust salt. Reduce heat to low to keep warm.

Step 5: Blacken the salmon

Place a clean cast-iron or heavy stainless skillet over medium-high heat for 2–3 minutes until very hot. Add 2 tbsp ghee or avocado oil (or just enough to lightly film the pan). Carefully lay the salmon in, skin-side down. Sear without moving until the skin is crisp and the sides turn opaque about halfway up, 3–4 minutes. Flip and cook 2–3 minutes more until the center reaches 120–125°F for medium. The spices should form a dark, smoky crust; use your vent hood and crack a window as blackening can be smoky.

Step 6: Plate and finish

Spoon the dirty cauliflower “rice” onto warm plates or shallow bowls. Top with a salmon fillet. Squeeze lemon over the fish and garnish with extra scallion greens if desired. Serve immediately while the crust is still crisp.

Pro Tips

• Dry fish equals crispy skin. Blot the salmon thoroughly before seasoning.
• Preheat the pan until it is hot before adding the fish; this helps the rub sear and the skin release cleanly.
• If using frozen riced cauliflower, add it straight from the freezer and cook a few minutes longer to drive off moisture.
• Use ghee instead of butter for a higher smoke point and authentic blackened flavor.
• Control the heat level by adjusting cayenne; you can also add extra smoked paprika for more smoky depth without extra spice.

Variations

• Andouille “dirty” rice: Brown 3–4 oz diced andouille in the skillet first, remove, cook the vegetables in the rendered fat, then stir sausage back in before serving.
• Herb-forward: Add 2 tbsp chopped fresh parsley to the cauliflower rice at the end for a bright finish.
• Mild and kid-friendly: Reduce cayenne to 1/4 tsp and add 1/2 tsp smoked paprika for color and warmth.

Storage & Make-Ahead

Blackening rub can be mixed up to 6 months ahead and stored airtight in a cool, dark cabinet. Chop vegetables up to 2 days in advance and refrigerate. Leftover salmon keeps 2 days in the refrigerator; reheat gently in a 275°F oven for 8–10 minutes to preserve moisture. Cauliflower rice keeps 3 days refrigerated; reheat in a skillet over medium heat to steam off any moisture. Freezing cooked salmon is not recommended; the cauliflower rice can be frozen for up to 1 month and reheated in a dry skillet.

Nutrition (per serving)

Approximate: 575 calories; 43 g fat; 6 g net carbs (11 g total carbs, 5 g fiber); 36 g protein. Values will vary based on salmon fat content and how much cooking fat is retained.