Grilled Cajun Salmon

Grilled Cajun Salmon
Prep: 5 mins
Cook: 10 mins
Serves: 4
Difficulty: Beginner

Spice up your grill night with this quick Cajun-rubbed salmon. Bold, smoky Cajun spices create a flavorful crust on this grilled salmon that's ready in just 15 minutes. Perfect for those who love a little heat and a lot of flavor with minimal effort.

Ingredients

  • 4 salmon fillets
  • 2 tablespoons Cajun seasoning
  • 1 tablespoon olive oil
  • Salt, to taste
  • Lemon wedges

Instructions

  1. Brush the salmon fillets with olive oil and rub generously with Cajun seasoning and a pinch of salt.
  2. Preheat grill to medium‑high heat. Grill the salmon skin‑side down for 4–5 minutes.
  3. Flip and cook another 3–4 minutes until the fish flakes easily.
  4. Serve with lemon wedges.

Equipment Needed

  • Grill or grill pan
  • Grill brush (for cleaning)
  • Basting brush
  • Fish spatula or wide spatula
  • Tongs

Tips & Variations

  • Adjust heat level: Cajun seasoning varies by brand. Start with less and add more to taste if you're sensitive to spice.
  • Make your own: Mix paprika, garlic powder, onion powder, oregano, thyme, cayenne, salt, and black pepper for homemade Cajun seasoning.
  • Oil the grates: Clean and oil your grill grates well to prevent the seasoned salmon from sticking.
  • Skin-side first: Start skin-side down for easier handling and to protect the delicate flesh.
  • Don't over-flip: Flip only once to maintain the spice crust and keep the fish intact.
  • Add butter: Brush with melted butter during the last minute for extra richness and to balance the heat.

Nutritional Information

Per serving (1 fillet):

  • Calories: 280
  • Protein: 34g
  • Fat: 15g (Saturated: 2g)
  • Carbohydrates: 2g
  • Fiber: 1g
  • Omega-3 Fatty Acids: 2.2g
  • Sodium: 580mg

High in protein and omega-3s. The Cajun spices add minimal calories while providing antioxidants and metabolism-boosting capsaicin.

Storage & Reheating

Refrigerator: Store in an airtight container for up to 3 days. The spices continue to flavor the fish.

Freezer: Freeze cooked salmon for up to 2 months in a freezer-safe container.

Reheating: Reheat gently in a 300°F (150°C) oven for 8-10 minutes, or quickly on the grill for 2-3 minutes. Microwave at 50% power if needed.

Cold option: Cajun salmon is also delicious served cold in salads, wraps, or tacos.

Serving Suggestions

This Cajun salmon pairs perfectly with:

  • Sides: Dirty rice, coleslaw, cornbread, or mac and cheese
  • Vegetables: Grilled corn on the cob, collard greens, or green beans
  • Starches: Cajun rice, sweet potato fries, or red beans and rice
  • Salads: Mixed greens with ranch, cucumber tomato salad, or potato salad
  • Sauces: Remoulade, comeback sauce, ranch, or lemon aioli

Recipe Notes

Spice rub timing: Apply the rub just before grilling for best results. Applying too early can draw out moisture.

Temperature matters: Grill over medium-high heat (400-450°F/200-230°C). Too hot will burn the spices before the fish cooks.

Check doneness: Salmon is done at 145°F (63°C) internal temperature, or when it flakes easily with a fork.

Indoor option: No grill? Broil in the oven or use a cast iron skillet for similar results.

Store-bought vs homemade: Store-bought Cajun seasoning is convenient, but homemade allows you to control the heat level and salt content.

Meal prep friendly: Season multiple fillets at once and refrigerate for up to 24 hours before grilling for easy weeknight meals.