How spicy is blackened Cajun salmon?

It is hot without being too spicy. The heat comes from the cayenne and chilli flakes, so use a little less of either if you prefer a milder crust.

Why rest the salmon in the fridge before cooking?

Resting it uncovered dries the surface of the fish, which helps the spice mix crisp into a dark crust. At least 30 minutes works, but 2 hours gives the best result.

How do I know when the salmon is cooked?

The flesh should turn opaque and flake easily when pressed. Thinner fillets need a little less time on the second side, so check them early.

What can I do with the leftover spice mix?

Keep it in an airtight jar and use it on fish, chicken, pork or fries. It is also very good stirred into mayonnaise as a dip.

Outdoor Cooking & Charcoal Oven Recipes / American

Cooked in the Charlie Charcoal Oven

Blackened Cajun Salmon

Name: Blackened Cajun Salmon
Prep time: 30 min
Cook time: 20 min
Yield: 4 servings, plus spare spice mix
Cuisine: American
Ingredients: 1¼ tsp Ground black pepper; 2 tsp Dried oregano; 1¼ tsp Dried thyme; 2 tsp Garlic powder; 2 tsp Onion powder; 2½ tsp Sweet smoked paprika; 2 tsp Fine sea salt; ½ tsp Dried chilli flakes; 1 tsp Cayenne pepper; ½ tsp Granulated sugar; Enough for 4 Salmon fillet; 1 tbsp Vegetable oil; ½ Lemon, Zest only; Rice; Side salad; 100g Mayonnaise, Optional, mixed with ½ tsp of the spice mix

A dark Cajun crust over moist salmon, seared on Charlie's plancha. Homemade spice mix and lemon zest give it warmth and freshness, with optional spiced mayonnaise for a cool finish. A short cook with plenty of flavour.

Tara QuickCo-founder, Charlie Oven

Plancha

Prep30 minutes plus chilling

Cook20 minutes

Serves4

DifficultyEasy

Oven temperature180°C (355°F)

RackFlat Bed Plancha, or a skillet on the Cooking Rack

CharcoalAbout half a football of good quality lumpwood charcoal, set towards the back

Method

Setting up Charlie

Light around half a football of quality lumpwood charcoal and bring the Charlie Oven to 180°C (355°F)
Place the Flat Bed Plancha Rack in the middle of the oven, offset from the fire
Set the fire near the back of the grates to avoid too much direct heat on the fish

Spice mix

Make the spice mix
Mix all the dry spice mix ingredients together. You will have some left over, so store the rest in an airtight jar.

Prepare

Coat the salmon
Cover the salmon all over with a thick, even coating of the spice mix.
Add the lemon zest
Finely grate the lemon zest all over the salmon.
Rest in the fridge
Put the salmon in the fridge, uncovered, for at least 30 minutes so the surface can dry out. Two hours is better if you have time.
30 min timer
Why this mattersA dry surface lets the spices crisp and darken into a crust. If the fish is damp, the rub steams and turns pasty instead.

Light Charlie

Heat Charlie
Light about half a football of good-quality lumpwood charcoal with a natural firelighter and keep the fire towards the back of the grates. Close the door and bring the Charlie Oven to 180°C (355°F). There is no need to wait for the charcoal to burn down. Put the Flat Bed Plancha in the middle of the oven, or set a skillet on a Cooking Rack there, offset from the fire.
Why this mattersBlackened spices, with sugar and paprika in the mix, burn quickly over fierce direct heat. Keeping the fire at the back and the fish in the middle gives you a dark crust rather than a bitter one.

Cook

Sear the first side
Add 1 tbsp vegetable oil to the plancha or skillet and place the salmon on it, skin side down. Close the door and cook for 6 to 8 minutes, until a crust has formed and the fish lifts away easily.
7 min timer
Turn and finish
Turn the salmon over and cook for a further 8 minutes with the door closed, a little less for thinner fillets. It is ready when the flesh flakes easily.
8 min timer

Serve

Rest and serve
Lift the salmon out of the oven, cover loosely with foil and rest for 5 minutes. Serve with rice and a side salad. For a quick dip, stir ½ tsp of the spice mix into 100g mayonnaise.
5 min timer

Tips

The longer you rest the spiced salmon in the fridge, the better the crust will be: 2 hours is ideal.
The cajun spice mix makes more than you need, so store the rest in an airtight jar for next time.
Wait until the crust forms and the fish lifts easily before turning. Do not force it or the crust will break.
Try mixing half a teaspoon of the leftover cajun spice into mayo for a quick dipping sauce.

More recipes

The cook

Tara Quick

Co-founder, Charlie Oven

Tara Quick is co-founder of Charlie Oven, a lifelong foodie who loves to cook and bring people together around the table. Her approach is simple: start with great ingredients, let the oven do the hard work and cook with love. Food made with love just tastes better.

More recipes by Tara Quick

Frequently asked questions

How spicy is blackened Cajun salmon?

It is hot without being too spicy. The heat comes from the cayenne and chilli flakes, so use a little less of either if you prefer a milder crust.
Why rest the salmon in the fridge before cooking?

Resting it uncovered dries the surface of the fish, which helps the spice mix crisp into a dark crust. At least 30 minutes works, but 2 hours gives the best result.
How do I know when the salmon is cooked?

The flesh should turn opaque and flake easily when pressed. Thinner fillets need a little less time on the second side, so check them early.
What can I do with the leftover spice mix?

Keep it in an airtight jar and use it on fish, chicken, pork or fries. It is also very good stirred into mayonnaise as a dip.

Blackened Cajun Salmon

Ingredients

For the Cajun spice mix

For the salmon

To serve

Equipment