Set the oven to 450F or the BBQ to high. If you’re panfrying, use an oil that works well at higher heats, like grapeseed oil (sunflower or safflower oil also work.) After your prep, heat the pan on high just before cooking.
Crush or mince the garlic thoroughly. A mortar and pestle are ideal for crushing the garlic and mixing in the spices. Otherwise crush into a small bowl, and mash in the spices with a fork. A little oil may be added if the garlic is too dry to bind the mix.
Rub a generous coating onto the fish. Extra spice mix will keep for ages in the refrigerator and can be used with virtually any fish or seafood.
Bake or BBQ (10 minutes for each inch of thickness) or panfry until completely seared. If panfrying the fish will stick to the pan at first, but when completely seared it will release easily.
To give this real Cajun cred, try pairing it a with dirty rice and grilled okra. Or you can get fusion-esque with a mango salsa, like the one here: Fresh Mango Salsa
The cool, sweet flavours of the salsa contrast delightfully with the smoky heat of the salmon.
Depending on your preference, this Cajun styled dish can be made extra spicy, or with a rich smoky flavour and a touch of heat at the end.
You can adjust the heat to your taste by increasing the cayenne in this one, but go slowly!
This also makes an amazing bite-sized appetizer if you pan-fry it very, very hot and serve it on the rare side. This is a great recipe for pink or chum salmon, but you can certainly use sockeye, King or coho, too.
Do try to find the ancho chili powder–it has a particularly good smoky flavour that makes this dish distinctive.
Did you know that a recent study found that wild salmon contained as much as three times more Vitamin A and eight times more Vitamin D than farmed salmon? Click here to lean more!