Gluten Free Cajun Salmon (Printable Version)
# What You’ll Need:
→ Salmon
01 -
2 salmon filets, 4-6 ounces each
02 -
1 ½ teaspoons brown sugar
03 -
¾ teaspoon paprika
04 -
¾ teaspoon garlic powder
05 -
¾ teaspoon onion powder
06 -
½ teaspoon dried oregano
07 -
½ teaspoon dried thyme
08 -
¼ teaspoon ginger
09 -
⅛ teaspoon cayenne pepper
10 -
¼ teaspoon salt
11 -
1 tablespoon olive oil
→ Marinade
12 -
1 tablespoon olive oil
13 -
1 tablespoon orange juice
14 -
1 tablespoon lime juice
15 -
2 teaspoons spice blend (from above)
→ Mango Salsa
16 -
2 yellow mangoes, diced
17 -
1 small red bell pepper, diced
18 -
¼ cup diced red onion
19 -
4 tablespoons cilantro, chopped
20 -
1-2 tablespoons fresh lime juice
→ For serving
21 -
1 cup cooked white rice
22 -
½ avocado
23 -
¼ cup chipotle aioli or other sauce (optional)
# Steps to Follow:
01 -
Whisk together the brown sugar, paprika, garlic powder, onion powder, oregano, thyme, ginger, cayenne pepper, and salt in a small dish.
02 -
In another dish, whisk together orange juice, olive oil, and lime juice along with 2 teaspoons of the prepared spice blend.
03 -
Pour the marinade over the salmon filets and let them marinate for at least 30 minutes.
04 -
Meanwhile, dice the mangoes, red bell pepper, and red onion. Combine them in a bowl with cilantro and fresh lime juice. Set aside.
05 -
After marinating, sprinkle the remaining spice blend on top of the salmon and gently pat it onto the skin.
06 -
Heat 1 tablespoon of olive oil in a non-stick skillet. Place the salmon skin side up and cook for 4-6 minutes. Flip, then cook for an additional 4-6 minutes, or until cooked through. For a crispy and blackened texture, flip back to skin-side down briefly if desired.
07 -
Serve salmon with jasmine rice, mango salsa, and a fresh squeeze of lime juice. Optionally pair with chipotle aioli or another spicy sauce.
# Additional Notes:
01 -
This recipe is ideal for meal prep as the components can be made ahead and stored for quick assembly.