Cajun Grilled Salmon

Cajun salmon

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  • Total: 20 mins
  • Prep: 10 mins
  • Cook: 10 mins
  • Yield: Serves 4
Nutritional Guidelines (per serving)
344 Calories
18g Fat
3g Carbs
41g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: Serves 4
Amount per serving
Calories 344
% Daily Value*
Total Fat 18g 23%
Saturated Fat 3g 16%
Cholesterol 114mg 38%
Sodium 974mg 42%
Total Carbohydrate 3g 1%
Dietary Fiber 1g 4%
Protein 41g
Calcium 49mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This Cajun grilled salmon recipe gives one of our favorite fish a bit of heat and a lot of flavor. This salmon can be served as the main attraction or grilled up and used in tacos. This is the recipe for you if you love Cajun spices!


  • 4 6-ounce salmon fillets or 2 6-ounce salmon steaks
  • 1 1/2 teaspoons sea salt
  • 2 teaspoons paprika
  • 1 teaspoon black pepper
  • 1 1/2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon cayenne pepper (use more or less according to your liking)

Steps to Make It

  1. Combine seasoning ingredients in a small bowl, mixing well. Place salmon fillets on a large plate or in a baking dish. Rub with Cajun seasoning, turn, and season the other side. Cover with plastic wrap and refrigerate for 30 minutes to 2 hours.

  2. Preheat grill for medium heat. Oil grill grates well with a high smoke point oil, folded paper towel, and large outdoor cooking tongs. Make at least three passes across the grates as this will create a non-stick surface so the fish does not get stuck on the grates and break.

  3. Remove salmon from dish and place onto the grill. Grill salmon fillets for about 4 to 5 minutes per side for fillets, 6 to 8 minutes for salmon steaks. Be extremely careful and quite gentle when flipping the fish. I suggest using two metal spatulas for this process. Remove once internal temperature at thickest part of fish reaches 145 F. 

  4. Salmon steaks tend to have a large bone piece right in the center. Once cooked through, place fish onto a large cutting board and let stand for 2 to 3 minutes. If serving whole, use a small pair of tongs and extract bone piece. Remove any small bones left behind and serve.