Sockeye Salmon with Cajun Compound Butter & sauteed Vegetables

Tis’ the season for Mardi Gras and my love for spicy food is what inspired this simple and delicious recipe.  Whenever I have made Cajun spiced chicken or fish I usually make a spice blend with whatever I have in the pantry, but this time I went out and bought a pre-made mix for convenience.  Needless to say it was really good and is going to be my new go to for when I feel like  adding some “kick”.
I had just enough baby bella mushrooms on hand and I always have carrots stocked in the fridge (can’t get enough).  I added some asian flavors and they mingled perfectly with the spice of the salmon. This was prepared from start to finish in 25 minutes and was so much more satisfying than ordering salmon at a restaurant.  The key is to not overcook the salmon and I have found that if you stop cooking when you think it is still slightly underdone, it will continue to cook when you take it off the heat & the end result is perfect!  Also a word from experience, don’t bother buying the cheap stuff and most definitely always buy Wild Salmon.  Farmed salmon is known to be toxic and also has significantly less Omega 3’s.  I got this Salmon from Whole Foods and the quality was excellent and it did not smell fishy.  I suggest either buying from there or a fish market and not your typical grocery store.  Also, if you are unfamiliar with de-boning fish ask them at the grocery store to do it for you.  As always when cooking fish and sauting vegetables, make sure to have everything ready because it cooks quickly.


1 serving Wild Salmon

1/4 cup diced onion

4 baby bella mushrooms, sliced

2 organic carrots (susceptible to dangerous pesticides), julienned

1 tbsp smart balance butter or other preferred

1 tbsp avocado

1 tbsp cajun spice blend

1 tbsp sesame oil

1 tbsp tamari or GF soy sauce

2 tsp fresh ginger, microplane

-optional, brown sugar to add to cajun spice mix for a sweeter salmon


-Preheat oven to broil setting.

-Mix the butter, avocado and cajun spice blend. Spread onto salmon.

-Add sesame oil to pan and saute onions for 2 minutes.  Add mushrooms, carrots & fresh ginger.  Saute until cooked about 7 minutes.

-Meanwhile, place salmon in broiler safe pan and set under the broiler for 3-5 minutes depending on your oven settings and how fast it cooks.  You just want to get the top cooked, it happens fast so keep a close eye.

-In order to cook the middle and bottom of salmon, set the pan on your stove top and place a lid on top for about 4 minutes (This time will vary). The heat from the pan will steam & cook it throughout- I strive for MR so if you like your salmon more well done you will need to leave it for longer or turn the oven down to 350 and set in the middle rack.Next time I am going to “blacken” the salmon because I really like spice and could have used even more cajun seasoning, but that’s just me 🙂


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One thought on “Sockeye Salmon with Cajun Compound Butter & sauteed Vegetables

  1. Christy February 28, 2012 at 11:44 pm Reply

    ‘Nuff said, I am heading straight for the salmon already and the sauteed vegetables!:D

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