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  • Writer's pictureMechelle

Cajun Salmon

Updated: Sep 28, 2018

Stroll with me down a path of bright red and green hues that lead to an elevated entrée that will wow your Valentine or First Date with its balanced flavor of heat and creaminess. This delicate fish shines through with its flaky, soft center which is accented by the rich sauce. Not only will you make a restaurant quality entrée at home, you will be rewarding your palette and body with omega-3 fatty acids, beta-carotene and protein.

Prep Time: 15 minutes

Cooking time: 20 - 25 minutes

Total time: 35 - 40 minutes


Cajun Salmon


1.5lbs frozen or fresh whole salmon or 4 medium salmon fillets

1 tsp Cajun seasoning

1 tsp Paprika

1 tsp Cayenne pepper

1 tsp Ground Black pepper

2 tsp Salt

2 tsp Olive oil

3 tsp melted Butter

Creamy sauce

½ Red bell pepper, whole

1 Onion (medium) thinly sliced

2 handfuls Fresh Spinach, cleaned and with stems removed

1 Lime, whole

12 ozs or 1 ½ cups Coconut milk, canned or fresh

2 tsp Cajun seasoning

1 ½ tsp Red Pepper flakes

½ tsp Paprika

1 tsp Cayenne pepper

1 tsp Onion powder

3 -4 Bay leaves, whole


Thaw and pat dry salmon (if frozen). Cut into 4 fillets, as evenly as possible and place in a container. If you are using fresh salmon that is previously cut, place into a container once removed from packaging. Place all marinade ingredients into the bowl and mix together. Add salmon into the bowl and mix well. Place salmon in the fridge and allow to marinate for a minimum of 2 hours. Place bay leaves in the coconut milk and set aside in the fridge (this will help with the infusion of flavor). Remove from fridge the same time as the salmon. Clean and cut all vegetables before placing aside.


Remove salmon and coconut milk 15 minutes before cooking. Simmer melted butter for 2 minutes medium heat. Add salmon fillets in the pan carefully (flesh side first), allowing space to turn each fillet over carefully without touching the other. Let cook for 5 minutes on each side or until desired color is achieved. Remove from pan and place aside, in a covered plate/container.

Place melted butter in a medium heated pan and let simmer for 30 seconds, swirling the butter to fully cover the surface of the pan. Add onions, red bell peppers and salt to taste. Let cook for 7 minutes. Place canned coconut milk in the pan on low heat and let simmer for 5 minutes or until it has reached desired consistency (longer simmer time will create a thicker sauce). Add spinach and allow to cook until wilted. Add fresh lime juice for a tangy flavor boost. Place salmon fillets in carefully for 3 minutes, spooning sauce over the fillets. Remove from heat and serve with sides such as steamed vegetables, jasmine rice or asparagus.

Servings: 2 – 4


For a more well done cooking of the salmon, let each side simmer in the oil for 15 seconds.

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