Blackened Cajun Salmon is flavorful and spicy – but not too hot for regular folks like me. It’s easy to make Cajun Seasoning or buy it (watch out for added gluten, sugar, excess salt and MSG).
Many commercial products have hidden MSG, a form of Sodium that food processors are allowed to disguise under other names. Flour is often added to bind the spices and make the volume in the jar larger. This recipe uses no sugar unlike most Cajun Seasoning so it’s Keto friendly.
Adjust the cayenne pepper to the level you prefer. Make it hotter, or leave it out.
Buy wild Salmon when you can afford it. All “Atlantic Salmon” is farmed. I much prefer the taste of wild salmon and its natural Omega 3 EPA-DHA.
- 4 (6-8 ounce ea.) Salmon Fillets, preferably wild
- 3 TB. Avocado Oil or other neutral oil
- 2 - 3 TB. Sugar-Free Cajun Seasoning blend
- 1 Lemon
- If using Oven Baking, preheat the oven to 400 degrees.
- Prepare the Cajun Seasoning. This recipe will make a little extra for future use.
- 2 TB. paprika
- 1 TB. garlic powder
- 1 TB. onion powder
- 1 TB. Sea Salt or Himalayan Salt
- 2 tsp. cracked black pepper
- 1 tsp. cayenne pepper
- 1 tsp. dried oregano
- 1 tsp. dried thyme
- Coat tops of fillets with seasoning. Pat into the flesh or place them flesh-side down into mixture. You want plenty of seasoning on each fillet.
- Place Seasoned Fillets in a baking dish lined with parchment paper, skin side DOWN. Drizzle w. avocado oil. Bake at 400 degrees for 9-12 minutes (the thicker the fillets the longer).
- Heat avocado oil in a heavy skillet (preferably iron) on medium-high for about 2 minutes. Carefully place fillets skin-side DOWN into hot oil. Cook approximately 3-4 minutes, flip, cook skin side UP 4-5 minutes (depending on thickness of fillets).
- Remove from pan or oven and rest 5 minutes. Squeeze w. lemon or serve with lemon wedges.
- Use extra Cajun Seasoning with fish, vegetables and meats. HINT: Use herbs and spices less than a year old for the best flavor.