Easy Cajun Blackened Salmon | Quick and Easy Main Dish
Fabulous, flavourful, versatile Homemade Smoked Cajun Spice Blend and a fast, fantastic Cajun Blackened Salmon. Family-friendly and frugal to boot!
Ingredients
For the Smoked Cajun Spice Blend:
- 6 tablespoons smoked sweet paprika
- 4 tablespoons kosher salt
- 4 tablespoons garlic powder
- 3 tablespoons dried thyme
- 2 tablespoons onion powder
- 2 tablespoons cayenne pepper can be adjusted up or down or omitted entirely depending on your heat tolerance.
- 2 tablespoons dried leaf oregano
- 1 tablespoon black pepper
For the Cajun Blackened Salmon (per serving):
- 1 skinless if frozen, thawed completely according to package instructions, boneless salmon fillet
- 1 teaspoon or more Homemade Smoked Cajun Spice Blend to your own taste
- 2 teaspoons canola grapeseed, or peanut oil
Optional, for serving:
- Hot cooked rice
- Mango Salsa or other fruit salsa
Instructions
To Make the Smoked Cajun Spice Blend:
- Whisk all the ingredients together. Store in a jar with an airtight lid for up to 6 months.
To Make the Cajun Blackened Salmon:
- Lightly pat both sides of the fish fillet with a paper towel to remove any excess moisture. Do not squash the fish; you're not trying to completely dry it. Sprinkle at least 1/2 of a teaspoon of the Homemade Smoked Cajun Spice Blend over each side of the fish fillet. For stronger Cajun flavour (or if you're using a larger fillet), sprinkle up to 2 teaspoons of the Smoked Cajun Spice Blend over each side of the fillet.
- Place a clean, dry cast-iron skillet on a medium-high burner for at least 1 minute. Pour the oil in the pan and swirl it to coat. When the oil is shimmery, lay the seasoned fish fillet down in the pan and do not touch it (I mean it!) until the fish appears to be cooked (colour has changed from bright pink to opaque light pink) 2/3 of the way up the sides. If it smells like the spices are blackening too quickly, turn the heat down a smidge. When it appears cooked 2/3 of the way up the sides, carefully flip it over. Again, do not move or squish the fish! Let it cook for at least 1 more minute, or until the fish appears opaque or cooked all the way up the sides. Transfer the fillets to a plate or platter and lightly tent with foil. Do not crimp the foil, or you'll destroy the crispy spice coating you worked to achieve! Remember, too, that fish -like meat- continues to cook a bit from residual heat when removed from the pan.
To Serve:
- Serve the cooked fillets over hot rice with a scoop of fresh mango salsa, or other fruit salsa.
Nutrition
Calories: 579kcalCarbohydrates: 58gProtein: 40gFat: 19gSaturated Fat: 2gCholesterol: 93mgSodium: 880mgPotassium: 1318mgFiber: 4gSugar: 4gVitamin A: 2580IUVitamin C: 2.1mgCalcium: 72mgIron: 3.2mg
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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