Grilled Cajun spiced salmon

Spice up your healthy helping of omega 3 and add a bit of flavour to salmon.

Cooking time

10 minutes




  • 4 salmon steaks each weighing about 100-150g (4-5oz)
  • 1 tablespoon olive oil
  • 1 large clove garlic
  • 1 teaspoon mild paprika
  • Good pinch cayenne pepper
  • Good pinch ground cumin
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • ½ teaspoon mustard powder
  • Pinch salt
  • About 12 black peppercorns


  • Prepare the topping first using a pestle and mortar to crush the garlic and salt together well.
  • Add the paprika, cayenne pepper, cumin, thyme, oregano, mustard powder and peppercorns and mix well to form a soft paste. If it seems a little dry a touch of olive oil may be stirred in.
  • Preheat the grill to medium heat. Brush each side of each salmon steak with the olive oil. Place the salmon on the grill rack and grill for 4-5 minutes. Turn the salmon over carefully.
  • Spread the topping evenly over the surface of the salmon and grill this second side for a further 4-5 minutes until cooked. Lift carefully from the grill rack and serve immediately. Serve with new boiled potatoes and fresh asparagus.


  • To check whether the fish is cooked, pierce the flesh with a sharp knife.
  • It should be just starting to fall from the bone.
  • Care should be taken not to over-cook it.
  • Salmon was once an expensive fish served only on high days and holidays but it is now less expensive, easy to obtain and can be enjoyed much more frequently.
  • While it has an excellent flavour of its own, it benefits from the addition of a sauce or topping to prevent it drying out and this recipe also adds a delicious piquancy.
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