Cajun Blackened Salmon

Charmaine Lu -

  • ½ tsp each dried thyme, oregano and onion powder
  • 1 tsp smoked paprika
  • 2 salmon fillets
  • 1 tbsp olive oil
  • Sweetcorn salsa, to serve
  • Mix the dried herbs and spices in a bowl with a pinch of salt. Tip the mixture onto a plate and spread so it’s flat and covers the whole plate. Place the fish fillets, flesh-side down, to coat in the mixture, then drizzle with oil.
  • Place onto a hot barbecue or griddle pan, skin-side down, and cook for 2 mins. Flip the fish over and cook for 4 mins more, allowing the heat to ‘blacken’ the spices and cook the fish through. Remove from the barbecue and leave to rest for 3 mins, then serve with your choice of salads and plenty of sweetcorn salsa.
20 mins
2 serving