A bold, spicy salmon that leans on your Cajun blend. Sear it on the griddle for a true blackened crust, or bake it — and season raw fillets to freeze for later.
Ingredients
- 4 salmon fillets (~6 oz each)
- 2 tbsp Cajun blend
- 1 tbsp smoked paprika
- 2 tbsp butter or oil
- 1 lemon, in wedges
Instructions
- Pat the salmon dry and coat all over with the Cajun blend and smoked paprika.
- Griddle: sear in the butter over medium-high, 3–4 minutes per side, until a dark crust forms and the fish is just cooked. Oven: bake at 425°F for 12–15 minutes.
- From frozen, bake at 375°F for 25–30 minutes. Serve with lemon wedges.
Make-Ahead & Storage
Season raw fillets with the spice blend and freeze up to 2 months; bake from frozen. Use fresh, never-thawed salmon if freezing raw.
Notes
Great flaked over rice bowls or a fresh salad. Trout works the same way with slightly less cook time.