This isn’t one of the people in my recipe swap this month but she has made a couple of my recipes and reviewed them so I figured it was about time to return the favour. When I tasted the spice blend by itself it just about blew my head off, I almost adjusted amounts fearing it would be too spicy. In the end made as is and even though quite strong, when added to the fish it was the perfect balance and we really enjoyed it, but I love quite spicy, so adjust for personal taste. When added to fish and cooked it is not a blow your head off spice, but a bit more than a medium. If you want to see other recipes by this chef please click here. I served mine over pureed peas and with fat chips a really wonderful Cajun spice recipe.

Ingredients

4-6 Salmon fillets (I cooked with skin, personal preference.)
2 Tablespoons butter

CAJUN SPICE

1 Tablespoon paprika
1 Tablespoon salt
1 Tablespoon onion salt
1 Tablespoon garlic powder
1 Tablespoon cayenne pepper
3/4 Tablespoon white pepper
3/4 Tablespoon black pepper
1/2 Tablespoon thyme
1/2 Tablespoon oregano
1/2 Tablespoon sage

Method

1. Mix together spices in an airtight jar and shake until well blended.

2. Sprinkle cajun spice liberally over salmon fillets on both sides.

3. Melt butter in a large pan over medium high heat until sizzling hot.

4. Place salmon fillets in butter and cook each side 4-8 minutes, depending on the size of the fillet. Be sure to cook one whole side before flipping to blacken properly.

I made the spice mixture as stated for two fillets so I could save the rest in an empty spice jar for future use.

All photos taken by me unless otherwise stated.