Blackened Cajun Salmon with Lime Crema

Ingredients

Serves : 2

For the Salmon

• 2 Mount Cook Salmon portions, skin-on (150–180 g each)
• 2 tsp Cajun spice mix (or blend: paprika, cayenne, garlic powder, onion powder, oregano, thyme)
• ½ tsp Brown Sugar
• 1 Tbsp Olive Oil
• Salt & Black Pepper
  

For Lima Crema (optional):

• ½ cup Sour Cream or thick Greek Yogurt
• Juice & zest 1 Lime
• 1 small Garlic clove, grated
• 1 tbsp fresh Coriander or Chives, finely chopped
• Pinch of Salt
  

Optional Sides/Garnish

• Charred Corn Kernels
• 1 small Garlic Clove, grated
• 1 tbsp fresh Coriander or Chives, finely chopped
• Pinch of Salt

Instructions

1. Pat salmon portions dry. Mix Cajun spice, brown sugar, salt, and pepper. Rub evenly over both sides of the fish, pressing to create a flavourful crust. Drizzle with olive oil.
2. Heat a heavy skillet (cast iron preferred) over medium-high until almost smoking.
3. Place salmon skin-side down. Cook 3–4 minutes until skin is crisp and spices darken (blackened, not burnt).
4. Flip and cook 2–3 more minutes, until just cooked through but still tender inside.
5. In a small bowl, mix sour cream/yogurt, lime juice, zest, garlic, coriander/chives, and a pinch of salt. Stir until smooth and tangy.
6. Plate salmon with a generous dollop of lime crema.
7. Garnish with charred corn, fresh coriander, and lime wedges for extra brightness. 
   
   
   

Recipe Inspiration here