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Cajun Alaska Sockeye Salmon

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  • Serves: 2
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Cajun Alaska Sockeye Salmon

Some years ago I was lucky enough to visit the Florida Keys. There I caught many fish, all freshly cooked by a young chef in a small shack.He simply filleted them, dusted then with a lovely spice mix and cooked them very quickly. The taste and flavour were outstanding. Here below is a version of his recipe, easy and simple to prepare.


  • 4 x 175g fillets Alaska Sockeye Salmon
  • 4 tbsp olive oil
  • For the rub
  • 2 tsp dried thyme
  • 2 tbsp paprika
  • 1 tbsp ground black pepper
  • 3 tsp cayenne powder
  • 2 tbsp dried garlic powder
  • 1 tsp celery salt
  • 1 tbsp ground seed coriander, Mix well together.
  • For the Dressing
  • 100g fat free natural yoghourt
  • 10g chopped fresh mint
  • 10g white wine vinegar
  • 2g cracked black pepper
  • 2 tbsp runny honey, Mix well together
  • 75g watercress sprigs

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  1. Heat the oil and dust the fillets on one side with the inch˜rub'.
  2. Add the fillets rub side down into the hot oil and cook for 3-4 minutes, then flip over, and cook for a further 2 minutes. Do not overcook.
  3. Remove from the pan whilst still slightly undercooked.
  4. Make up the dressing and stir well.
  5. Serve asap with watercress and yoghourt dressing