Cajun Salmon

This is another one of those recipes where I just wing it but the results are incredible. It all comes down to the spices. I use Cajun's Choice Creole Seasoning, or you can make your own Cajun Spice.


  • 2 teaspoons salt (or adjust to taste if you want to use less)
  • 2 teaspoons garlic powder 
  • 2 1/2 teaspoons paprika 
  • 1 teaspoon ground black pepper 
  • 1 teaspoon ground white pepper 
  • 1 teaspoon onion powder 
  • 1 teaspoon cayenne pepper 
  • 1 1/4 teaspoons dried oregano 
  • 1 1/4 teaspoons dried thyme 
  • 1/2 teaspoon red pepper flakes (optional) 

DIRECTIONS: 1. Stir everything together. Store in an airtight container.

Once you have your choice of seasoning (store bought or homemade), grab your salmon (4 4-6oz steaks or filets), some butter (or olive oil, but it tastes better with butter), a sauté pan and get to cooking.

  1. Heat sauté pan until water sizzles when droplets are flicked into it
  2. Add 2 tablespoons of olive oil or butter and melt. Sprinkle seasoning evenly in bottom of pan.
  3. Lay salmon filets on top of seasoning, and sprinkle more seasoning on top of filets (this is assuming skinless filets, otherwise, if skin on, just sprinkle the top or you can spice rub or marinate for an hour before cooking). So many options!
  4. I'm lazy -- cover and cook on low heat for 10-15 minutes until salmon is flaky and done all the way through
While the salmon is cooking you can make your side dishes -- we like steamed veggies and rice pilaf or salad.

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