Cajun-Rubbed Salmon

Cajun-Rubbed Salmon





1/2 cup chopped celery

1/2 cup very thin strips red onion

2 tablespoons snipped flat-leaf Italian parsley

2 tablespoons chopped dill pickle

1 tablespoon pickle juice

1 tablespoon olive oil

2 teaspoons Dijon-style mustard

1/4 teaspoon salt

Dash sugar

4 6 - ounces boneless salmon fillets

2 tablespoons Cajun Seasoning (recipe follows) or purchased Cajun seasoning

2 tablespoons olive oil







For relish: In a small bowl combine celery, onion, parsley, pickle, pickle juice, 1 tablespoon oil, mustard, salt, and sugar. Cover and chill until ready to use or up to 1 hour.

Sprinkle salmon with Cajun Seasoning. Heat 2 tablespoons oil in a large cast-iron or other heavy oven-going skillet over medium-high heat. When hot, add salmon, skin side up. Cook for 2 to 3 minutes or until lightly browned. Turn salmon. Place skillet in a 400 degrees F oven and roast for 4 to 6 minutes or until salmon flakes when tested with a fork. (Allow 4 to 6 minutes per 1/2-inch thickness of fish, including browning time.)

Stir relish and serve with salmon.



Cajun Seasoning





2 tablespoons packed brown sugar

2 tablespoons paprika

1 tablespoon kosher salt

2 teaspoons dried oregano, crushed

2 teaspoons dried thyme, crushed

1 teaspoon garlic powder

1 teaspoon ground cumin

1/2 teaspoon crushed red pepper

1/4 teaspoon cayenne pepper







Combine all ingredients in a small bowl. Store in an airtight container.