|Nutritional Guidelines (per serving)|
|Servings: Serves 4|
|Amount per serving|
|% Daily Value*|
|Total Fat 18g||23%|
|Saturated Fat 3g||16%|
|Total Carbohydrate 3g||1%|
|Dietary Fiber 1g||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.|
This salmon recipe grilled in the Cajun tradition gives this succulent fish a bit of heat and a great flavor. This recipe makes a mouthwatering main course for your dinner spread. You can also shred it for a zesty southern take on fish 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)
Gather the ingredients.
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.
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.
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 careful and very gentle when flipping the fish. Use two metal spatulas for this process. Remove once the internal temperature of the thickest part of the fish reaches 145 F.
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 the steak whole, use a small pair of tongs and extract the bone piece. Remove any small bones left behind and serve.