Food & Drink | Sunday Lunch

Culture, Food, Lifestyle
Blackened Cajun Salmon

Since my last Food and Drink blog I have been thinking of interesting ways to incorporate weekly food posts on this blog because, if you don’t know already, I am a big foodie and I absolutely enjoy preparing healthy but still tasty homemade meals. This week I tried out this simple, quick and easy Blackened Cajun Salmon.

I bought a beautiful piece of salmon fillet fresh from my local supermarket for $9.49USD at $9.99USD/lb however I think I usually pay around $8.99USD/lb for the salmon steak pieces. When buying the steaks I tend to spend way more money even though the steaks are cheaper because I’d normally pick up about three pieces which would come up to about $16USD-$18USD. This time I had to stick to my budget so I just opted for the fillet. 


I know I always rave about using fresh ingredients all the time, but these Badia Parsley Flakes are the bomb! I have tried cajun seasonings from various brands but Badia’s version is one of my favorites, the not too spicy, not too salty with a hint of fresh tangy sweet flavors paired with the freshness of the lime juice totally brightens up the taste of the salmon. I rarely use olive oil when baking salmon because salmon usually releases its own natural oils which, when mixed with some lime juice and water, creates a nice light fish sauce that I use for gravy. 




After allowing the seasonings and lime to marinate into the salmon for about 30 minutes, I preheat my oven to 390º then bake for 30-40 minutes until it gets that blackened crispy coating on the top. The trick to keeping the salmon from becoming too tough and crusty is after turning off the oven, drizzle a little marinade over the fish then let it sit in the oven for about 10-15 more minutes or until ready to serve.



Bon Appétit! Blackened Cajun Salmon served with Mashed Potatoes, a side salad and a glass of freshly squeezed homemade lemonade. 

I’m really looking forward to keeping up this Sunday Lunch series creating easy meals to share with you guys. And hopefully I can get it all together and posted by Sunday evenings, if not it will definitely be posted the next day.




10 thoughts on “Food & Drink | Sunday Lunch

    1. Yes I have actually! the texture and taste is almost exactly the same although the cauliflower holds soo much water after boiling, it was a little too moist for my liking.

  1. Ooooo I have never made blackened salmon before! Do you squeeze lime on top and add the wedges for garnish or are the wedges slices all of the lime you add in the marinating stage?

    Can we talk about the fact that I had my mother MAIL ME Badia seasonings when I lived in California?!?!! I was so confused as to why it wasn’t available and what the hell were people cooking with instead. I can’t eat chicken without it being marinated in Badia’s Mojo Crillo.

    Great post!


    1. Girl I use a lot of lime/lemon when seasoning fish. In the marinating stage I use 1/2 lime (depending in the size of the fish) and like I said in the post I also add more lime juice after it’s finished baking… I even go the extra mile and have a piece of lime on my plate. I think lime or lemon enhances the flavor of salmon sooo much. I’ve been trying Badia seasonings a lot recently. I used to stick to Adobo and Goya Sazon but then I discovered Badia has their own Sazon too and it’s amazing. The supermarkets I go to don’t usually have all the Badia seasonings but Walmart and Target tend to have a wider assortment.

      1. Ha! That’s SO interesting! I usually prepare salmon in the oven but I marinate it with wishbone Italian salad dressing, white wine, and BUTTER!

        Goya and Adobo are equally delicious but they tend to penetrate pork and beef better. I only eat poultry and fish so Badia is my brand of choice (Adobo and Goya can be a bit salty on poultry and fish especially if you season with a heavy hand aka me).

        I really have to try this recipe! It looks delicious! Thanks for clarifying the lime usage! I’m going to try it with my next filet! 😋


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