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Serves 4


4 Atlantic salmon fillets, about 5 oz. each, skinned
1 tbsp. sunflower oil
1 elephant garlic clove, crushed
1 tsp. salt
1 tsp. Hungarian paprika
1/4 tsp. hot red chili peppers
1/2 tsp. cumin
1/2 tsp. fresh thyme, finely chopped
1/2 tsp. fresh oregano, finely chopped
1/2 tsp. dried English mustard powder
1/2 tsp. coarsely ground black pepper
12 oz. steamed asparagus tips
3 tbsp. salted butter
1 lb. steamed new potatoes


For the marinade, put garlic, salt, paprika, chili peppers, cumin, fresh thyme, fresh oregano, mustard powder, and black pepper into a bowl. Using the end of a rolling pin, crush the spices into a paste. A pestle and mortar may be used. Mix well.

Place salmon fillets in non-stick baking pan with space between them. Brush salmon with marinade on top side only. Pour remaining marinade over fillets. Grill under preheated hot grill for 5 minutes until cooked.

While salmon is cooking, melt butter in a pan. Add lemon juice and simmer for 1 minute on low heat. Put asparagus in a serving dish and drizzle over lemon butter. Remove potatoes from steamer and put in a separate serving dish. Remove salmon from oven and serve hot. Crusty bread is a great addition to the meal.