This Cajun Grilled Salmon recipe is easy to make with spices you already have in your pantry. It can be made on the grill or in the oven for a quick and tasty healthy dinner. It pairs great with these easy grilled vegetables and these cauliflower mashed potatoes.
Lately, I have been experimenting a lot with making my own homemade salmon spice rubs since I love being able to control the flavor to suit whatever I’m in the mood for. Sometimes I want something spicy, sometimes a bit sweet, and sometimes extra savory -- like this cajun rub packed with paprika, black pepper, cumin, oregano, garlic powder, onion powder, and coriander.
The key to making sure this grilled salmon recipe really takes on the flavor of the rub is letting it rest for 15-30 minutes before throwing it on the grill or under the broiler. It allows the spices to penetrate the salmon before it cooks and deepens the flavor.
How to Season Grilled Salmon?
Salmon is flavorful and packed with heart-healthy fats all on its own. Its natural oils also act to intensify any seasonings you add. So it makes sense to start simple when adding flavor to the fish. This salmon rub gives grilled fish a kick using spice rack staples that you probably already have on hand. And one easy addition -- a dash of cayenne pepper to taste -- makes the main dish a flavorful homemade version of Cajun salmon.
On its own, this salmon rub will highlight the fish without adding any fat. It’s also subtle enough to pair with something a little more decadent. For example, you can add a touch of butter, flavored olive oil, honey, and citrus. Butter with a dash of Creole seasoning will suit those who crave even more Cajun spice while a compound butter made with garlic and fresh herbs will give the fish a sophisticated richness for those who want something more subtle.
Sauces can also take this spicy salmon recipe in new directions. Serve it with a yogurt-based cilantro-lime dressing to play on the cumin and turn it into Southwestern salmon. Or top it with a citrus yogurt sauce with lots of fresh cilantro and lemon juice. You can combine Greek yogurt with lemon, lime, or orange zest and juice to create a quick, flavorful sauce.
How to Use Leftover Salmon
Before adding sauces and any other toppers, you may want to set aside a portion of fish for tomorrow’s lunch. This grilled salmon turns a green salad into a gourmet treat and could crown a sushi bowl that your coworkers might mistake for fancy takeout. You can also store leftover flaked salmon for a day or two in the refrigerator. Whip up your favorite cream, or olive oil-based, dressing and pasta and toss in the salmon pieces until they’re just heated to add a heaping helping of healthy protein to an entree pasta.
Farm Raised vs. Wild Salmon
Both farm-raised and wild salmon are great sources of heart-healthy omega-3 fatty acids, which have been proven to help prevent heart disease and stroke. These polyunsaturated fats may also help control conditions including rheumatoid arthritis and protect against cancer and other diseases. But wild salmon has fewer calories and more than 20 percent less saturated fat than farm-raised fish according to data from the U.S. Department of Agriculture.
Looking to learn more about salmon? Check out this complete guide to salmon with ideas for cooking it, how to choose it, nutritional info, and more.
Side Dish Ideas
Salads make a great accompaniment for this spicy salmon recipe. But you don’t have to go green. Try a grilled corn salad, a cool pasta concoction, or even a bread-based salad that tosses together grilled bread cubes, roasted veggies, seasonings, and an oil-and-vinegar-based dressing.
Sides that incorporate nuts, seeds, and other sources of omega-3 fatty acids can also provide a double dose of the necessary nutrient. You can top a spinach salad with glazed walnuts, serve the salmon with roasted green beans or asparagus topped with crunchy almonds, or cook up a flavorful combination of lentils, quinoa, and flax seeds for a superfood side dish that pairs perfectly with grilled salmon.
Making Grilled Spice-Rubbed Salmon? Keep the following in mind:
- Find and remove pin bones. Even a cleaned salmon filet from your favorite grocer’s fish counter might still have a few pin bones. The easiest way to discover the elusive bones is to feel for them while your fish is on a flat surface. You can remove them with a pair of needle-nosed pliers or specially designed fish tweezers before coating the fish with spice rub.
- Don’t overcook the fish. Since this recipe relies on a salmon dry rub, you won’t have a glaze or marinade to mask overdone fish. Grill the salmon until it’s cooked through, but still succulent. If you’re using a meat thermometer, look for an internal temperature of 145 degrees.
If you bear these basics in mind, this savory salmon is sure to become a go-to for the grill.
Looking for more salmon recipes
- Baked Lemon Garlic Salmon in Foil
- Italian Salmon with Tomato Salsa
- Easy Honey Garlic Broiled Salmon
- Dill Salmon Burgers