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Cajun Salmon with Lime Aioli

October 21, 2012

Perfect Salmon

I was so proud when I made this recipe because my salmon was cooked perfectly.  Just the right amount of seasoning and a perfect crispy outing with a soft juicy centre.  Salmon has a very delicate flavour which is why it is important to serve it with a sauce that brings out the delicate fresh taste when using a heavily seasoned marinade.  Cajun seasoning is delicious but I decided it would be best to marinate my fish with a milder version because the heat shouldn’t over power the delicacy of the fish either.  I also made an aioli for the first time.  It tasted wicked, another use for fresh limes.

This recipe was taken from ‘just five ingredients’ (BBC Books, 2009).

(Serves 2)


Mild Cajun Seasoning, 2 boneless salmon fillets, 3 tbsps mayonnaise, 1 garlic clove (peeled and chopped), 1 lime, salt and pepper, 2 tbsps extra virgin olive oil.


1. Marinate the salmon in the seasoning. (I left mine for about 4 hours.)
2. Pre heat the oven to 180 degrees C.
3. Add 1 tbsp of olive oil in the frying pan and heat on a medium heat.
4. Place the  salmon in the pan skin side down first for 30 seconds.
5. Turn the salmon to the other side and cook for a minute.  Then add a little ground black pepper.
6. Transfer to a foil lined baking tray and cook in oven for 6 minutes until tender but moist and still in the middle.
7. While the salmon is baking put the mayonnaise, olive oil and garlic in a bowl and then beat together.
8. Add some lime zest and squeeze some juice from half a lime.
9. Season the aioli and mix well.
10. Serve the salmon with the aioli and 1/2 a lime.

Saffy’s Top Tips:

1. Serve with sweet potato chips.
2. Try the salmon and aioli on toast or in a sandwich for lunch.


From → Main Meals

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