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Gluten Free Cajun Salmon Recipe
Ben Carraoli

Gluten Free Cajun Salmon Recipe

I have to admit, I’ve fallen in love with this gluten free Cajun salmon recipe. It’s one of those dishes that’s simple, quick, and bursting with flavor. The combination of smoky Cajun spices, fresh lime, and sweet mango salsa makes it a summer favorite in my kitchen
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Total Time 50 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • Salmon fillets – 4 6-ounce each, fresh is best for a tender and juicy result.
  • Brown sugar – 2 teaspoons adds a subtle sweetness that balances the spice.
  • Paprika – 1 teaspoon gives color and a mild smoky flavor.
  • Garlic powder – 1/2 teaspoon essential for savory depth.
  • Onion powder – 1/2 teaspoon rounds out the seasoning mix.
  • Cayenne pepper – 1/4 teaspoon adjust for your spice preference.
  • Salt – 1/2 teaspoon enhances all the flavors.
  • Black pepper – 1/2 teaspoon freshly ground for best taste.
  • Orange juice – 2 tablespoons adds tang and keeps salmon moist.
  • Olive oil – 1 tablespoon helps with marinating and cooking.
  • Lime juice – 1 tablespoon brightens the dish.
  • Mango – 1 diced, fresh for sweetness in the salsa.
  • Red bell pepper – 1/2 diced, adds crunch and color.
  • Red onion – 1/4 finely chopped for sharpness.
  • Fresh cilantro – 1 tablespoon chopped, adds a fresh, herby note.

Method
 

  1. I start by whisking together the brown sugar, paprika, garlic powder, onion powder, cayenne, salt, and black pepper. This creates a perfectly balanced Cajun spice mix that’s flavorful without being overpowering.
  2. Next, I mix orange juice, olive oil, lime juice, and 2 teaspoons of the spice blend. Pour it over the salmon and let it marinate for at least 30 minutes. This helps the salmon absorb flavor and stay moist.
  3. While the salmon marinates, I dice the mango, red pepper, and red onion. Then I toss them with chopped cilantro and lime juice. The salsa adds a sweet, tangy, and fresh crunch that complements the spiced salmon beautifully.
  4. I heat 1 tablespoon of oil in a non-stick skillet, skin side up, and cook the salmon for 4–6 minutes per side until it flakes easily. If you like it blackened, I flip it back for a minute to crisp the top.
  5. Once cooked, I serve the salmon alongside jasmine rice and spoon the mango salsa on top. A squeeze of fresh lime juice really brightens the flavors.

Notes

  • I always keep the salmon skin on while cooking; it prevents drying and crisps up nicely.
  • Marinating the salmon longer makes it even juicier and more flavorful.
  • I like to toast the spices lightly in the pan before cooking to enhance their aroma.
  • Using fresh mango instead of canned makes a huge difference in the salsa’s sweetness.
  • Serve immediately for the best texture; leftovers are still great, but the skin can get soft.