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.

I was actually going to make some salmon this weekend and was thinking how I was going to make it. I think I might have to try the Cajun seasoning.