My “famous” spicy Cajun-style salmon. Very easy, very tasty.
Serves: 4 • Prep time: Cook time: Difficulty: Easy!
G’s New Orleans Salmon
2 lb. salmon, fillet
1/4 cup olive oil
1 tbsp soy sauce
1/2 tsp cayenne pepper
1 tbsp black pepper, crushed
3 tbsp Mrs Dash seasoning
2 tbsp seasoned salt
2 tbsp lime juice
Combine all ingredients except the salmon in a bowl or casserole large enough for the salmon. Mix well. Divide salmon into individual serving sizes and cover all pieces well with marinade. Set aside for a minimum of 30 minutes or up to 24 hours.
Cook the salmon in a non-stick pan, covered, over medium heat with a little vegetable oil, for 5-7 minutes per side. Start with the skin side down. I usually do 6 minutes first, then 5 minutes after flipping it over.
Alternately, pre-heat a contact grill (i.e. George Foreman Grill) to high setting. Grill salmon for 6-7 minutes, based on the thickness of the cut and the desired texture. This is faster, but it can also be more difficult to clean up and the texture isn’t quite as nice.
Serve with baked potato or steamed rice, and optional melted butter. Whole green beans complement the salmon well as a side dish.