PLEASE REFER TO FISHWATCH FOR RELIABLE INFORMATION AND UPDATES ON SALMON + SUSTAINABILITY.
It’s too often I hear the words “I’d love to eat more salmon, I just can’t bring myself to enjoy it.”
I certainly can’t blame people for wanting to eat it. Salmon is extremely good for you given it’s high levels of the omega-3 fats, EPA and DHA. And, since incorporating a lot more salmon into my diet since going pescetarian, my complexion has improved dramatically. Additionally, and I know this isn’t a beauty blog, but — my hair has gotten thicker and stronger. No joke. Even my hairdresser was stumped. I’ve always had fine hair; resilient, but fine. And sure, it’s still quite fine in comparison to most women I know, but it’s *much* thicker, stronger and it looks healthier than ever. (It even curls! It never used to curl!)
The key to a good salmon is a good seasoning and proper cooking time. When salmon is overcooked, it’s abominable; fishy, dry and dull as dishwater. A 6-8 oz fillet should only need 15 minutes in an oven at 425 degrees C.
If you still can’t bring yourself to like salmon, I’m sorry. I truly am. But I can assure you that I’ll keep posting luring salmon recipes to tempt you with and maybe — just maybe — I’ll end up posting a gateway recipe that will bait you and win you over.
In the meantime, you might consider this fresh + crisp Harissa-Spiced Salmon Salad With Sweet Curry Vinaigrette or this simple Bruschetta Grilled Salmon. So many options…
¯_(ツ)_/¯
Cajun Spiced Salmon
This punchy twist was inspired by lack of inspiration — I kid you not. When I realized that I hadn’t used any of my Homemade Cajun Seasoning in a while and didn’t feel like concocting anything fancy, I decided to just use it as a rub on my fillet.
I love delicious accidents. Something lack of inspiration and laziness brings great things.
Not often, but sometimes.
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Cajun Spiced Salmon
Ingredients
- 2 6 oz fillets of salmon
- 3 tsp olive oil divided
- Kosher salt + cracked black pepper to taste
- 2 tbsp Cajun seasoning
Instructions
- Pre-heat the oven to 425 degrees C.
- Brush a baking dish or skillet with 1 tsp olive oil.
- Set salmon filets down into dish — skin-side down if they have skin.
- Brush 1 tsp of olive oil over each fillet.
- Sprinkle with kosher salt + cracked black pepper.
- Season each fillet with 1 tbsp of Cajun seasoning each, patting and massaging the seasoning into the fillet like a rub. Rub onto the sides of the fillets as well.
- Place in the oven and bake for 15 minutes or until fillets easily flake. The safe internal temperature for fish is 62.8 °C/145 °F.
I made this along with your Roasted Sweet Potatoes and loved it! I made the mistake of not adjusting the amount of each spice despite having fewer salmon portions, so it ended up being a little too strongly crusted with spice – though Tiago was quite happy with the spice level so it worked out.
I’m so glad you guys enjoyed it! I often forget to adjust spices to portions when following recipes, haha. I realize it halfway through and think, “…Oh crap.”
I’m super happy that it worked, though. Thanks so much for the comment! xx