Cajun Salmon with Firecracker Sauce
Crisp tender salmon bites served over a bed of rice and drizzled with an easy 3-ingredient firecracker sauce.
Servings: 4 servings
Ingredients
- 1.5 lbs 2" thick salmon filets, cut into 3" wide pieces
- olive oil
- optional: prepared rice for serving, sliced peppers, diced chives
Firecracker Sauce
- 1/2 cup mayonnaise
- 1/3 cup Sriracha (start with less and build up based on your heat preference)
- 1/3 cup sweet chili sauce homemade or Mae Ploy is the best store brand
Homemade Cajun Seasoning
- 1 tablespoon mild paprika
- 1.5 teaspoon salt
- 1.5 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 3/4 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon brown sugar
- 1/2 teaspoon cayenne
- 1/4 teaspoon cracked pepper
Instructions
- Preheat oven to 400 degrees.
- Prepare the firecracker sauce by combining the three ingredients until smooth, adding sriracha a few tablespoons at a time to the desired heat level. Set aside in the fridge until ready to use, this can be made a few days ahead of time.
- Combine all seasoning ingreidents in a small bowl and mix well.
- In a large bowl, prepare salmon by adding the chunks into the bowl with a few tablespoons of olive oil. Rub oil on all sides of salmon to coat. Add the seasoning a few spoonfuls at a time, pressing onto all sides, until it's well coated. Don't be stingy with the seasoning.
- Place seasoned salmon chunks in a lined baking dish or pan and spread them an inch apart so they don't steam. Cook for 8 minutes. Then turn heat to broil, leave oven door cracked open and cook for another 2-3 minutes until the tops of the salmon are crisped (monitor to ensure it doesn't burn).
- Enjoy salmon over rice and drizzle with firecracker sauce, peppers and chives.
Nutrition
Calories: 467kcal