Cajun Salmon

A healthy meal that can be made in just 20 minutes.


  • salmon
  • 2 salmon fillets
  • 1 tsp white pepper
  • 1 tsp garlic powder
  • 1 tsp cayenne pepper
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1 tsp black pepper
  • 1 tsp sea salt
  • couscous
  • 1 tblsp olive oil
  • 230 g couscous
  • juice of 1/2 a lemon
  • a good handful of basil (roughly chopped)
  • 1 punnet of cherry tomatoes (sliced in half)
  • sea salt and ground black pepper to season
  • tomato salsa
  • 1 punnet of cherry tomatoes (sliced in half)
  • 1/2 red onion (finely chopped)
  • a small handful of coriander
  • juice of 1/2 lime
  • 1 tblsp extra virgin olive oil


  1. Mix the spices for the topping together and lay out in a thin layer on a large plate.
  2. Place the salmon fillets flesh side down pressing to ensure a good coating of seasoning. Place under a hot grill and cook for approximately 7–8 minutes.
  3. The salmon changes to a lighter shade of pink when it is cooked. Serve with steamed veggies for a really tasty dish.
  4. Couscous
  5. Add the couscous to a bowl and top with boiling water. Cover with clingfilm and allow to sit for 3-5 minutes or until the water has been absorbed.
  6. Fluff up with a fork and stir through the olive oil, lemon juice, basil and cherry tomatoes.
  7. Season with sea salt and ground black pepper.
  8. Tomato Salsa
  9. Mix all the ingredients for the salsa together in a bowl and serve straight away.


Donal's tip: To avoid wasting spices, place spices on a plate and season the salmon there. Can be easily transformed into a quick lunchbox dish, wait till the salmon has cooled and flake with a fork, mix with the couscous and pop in a lunchbox. You can make the cajun spice mix in a big batch and it will hold for a few months in an air tight jar for use on meat and fish dishes.


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