Cajun Sockeye Salmon

When you want big flavor with almost zero effort, this Cajun-spiced sockeye is the answer. A homemade spice blend coats the rich, deep-red sockeye fillets before they hit a screaming-hot cast iron skillet. The result is a blackened, smoky crust with a tender, omega-3-packed interior. Fifteen minutes from fridge to plate — this is weeknight cooking at its finest.

Ingredients

• 4 wild sockeye salmon portions (5-6 oz each), thawed
• 1 tablespoon avocado oil or ghee
• Lemon wedges for serving

Cajun Spice Blend:

• 1 teaspoon smoked paprika
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon cayenne pepper
• ¼ teaspoon dried oregano
• ¼ teaspoon dried thyme
• ½ teaspoon salt
• ¼ teaspoon black pepper

Instructions

1. Mix the spice blend: Combine all spice blend ingredients in a small bowl.
2. Season the salmon: Pat salmon portions dry with paper towels. Rub the Cajun spice blend evenly over the top and sides of each portion.
3. Heat the skillet: Place a cast iron skillet over high heat for 2 minutes until very hot. Add avocado oil and swirl to coat.
4. Sear: Place salmon skin-side up in the skillet. Cook 4 minutes without moving until a dark crust forms. Flip and cook 3-4 minutes more until skin is crisp and fish reaches desired doneness.
5. Serve: Transfer to plates and serve immediately with lemon wedges. Pairs perfectly with cauliflower rice or a crisp green salad.