Past Recipes
Cajun-Dusted Salmon

Cajun-Dusted Salmon

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On a culinary field trip to one of NYC’s most popular American restaurants, Chef Michelle tried a salmon dish that she couldn’t wait to recreate in the Plated test kitchen. Here, the fish is seared in a Cajun-inspired spice blend, then paired with creamy rémoulade—a classic French mayonnaise sauce that gets a pop of brininess from capers and chopped pickles. Collard greens, sautéed to bring out their sweet and earthy flavor, make a perfect Southern side dish.
  • < 600 Calories
  • Stovetop Only
  • Low Carb Diet
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
  • Calories 400
  • Protein 35g
  • Total Carb 15g
  • Total Fat 23g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • garlic
    • 1 clove
    • garlic
  • corn
    • 1/2 cup
    • corn
  • crushed red pepper
    • 1/4 teaspoon
    • crushed red pepper
  • capers
    • 1 tablespoon
    • capers
  • dried thyme
    • 1/4 teaspoon
    • dried thyme
  • onion powder
    • 1/4 teaspoon
    • onion powder
  • lemon
    • 1
    • lemon
  • collard greens
    • 8 ounces
    • collard greens
  • chili powder
    • 1/2 teaspoon
    • chili powder
  • dill pickle
    • 1
    • dill pickle
  • sweet paprika
    • 1/4 teaspoon
    • sweet paprika
  • red onion
    • 1
    • red onion
  • wild Alaskan salmon fillets
    • 2
    • wild Alaskan salmon fillets
  • mayonnaise
    • 2 ounces
    • mayonnaise

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • plastic wrap
  • 10" medium nonstick pan
  • aluminum foil

Cooking Steps

  1. Season Salmon

    Season Salmon

    Pat salmon very dry with paper towel (removing excess moisture will help it sear instead of steam), then place on a plate. Season all over with ½ teaspoon salt and black pepper as desired. Arrange flesh-side up and sprinkle over spice mix. Refrigerate until Step 5.

  2. Prepare Ingredients

    Prepare Ingredients

    Rinse collard greens, trim and discard stems, then thinly slice leaves crosswise. Mince garlic. Peel onion, halve, and thinly slice. Halve lemon. Finely chop enough pickle to yield 2 tablespoons, saving remainder for a snack. Add to a medium bowl. Finely chop capers and add to bowl with pickle.

  3. Sauté Greens

    Sauté Greens

    Heat 1 tablespoon olive oil in a medium nonstick pan over medium heat. When oil is shimmering, add onion and sauté, stirring, until very soft, 8-10 minutes. Add corn, crushed red pepper (skip or use half for less heat), collard greens, and garlic. Cook until greens are wilted, 3 minutes more. Season with ½ teaspoon salt and black pepper. Transfer to serving plates and cover with foil to keep warm. Reserve pan for searing salmon.

  4. Make Rémoulade

    Make Rémoulade

    While greens cook, add mayonnaise and 1 squeeze lemon juice to bowl with pickle and capers. Season with ⅛ teaspoon salt and black pepper as desired, stir to combine, and set aside until ready to serve. Use remaining lemon to brighten a glass of water. 

  5. Sear Salmon

    Sear Salmon

    Remove salmon from refrigerator. Wipe pan from vegetables clean and add 1 tablespoon olive oil over medium heat. When oil is shimmering, add salmon skin-side down and sear, pressing down with a spatula, until skin is crisp and brown, about 4 minutes. Flip and sear until spices are blackened and fish is cooked through and opaque, 4-5 minutes more.

  6. Plate Cajun-Dusted Salmon

    Plate Cajun-Dusted Salmon

    Divide salmon between plates with sautéed collard greens. Drizzle rémoulade over fish or serve alongside for dipping. Dig in!

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