Cajun wild Alaskan salmon

The gorgeously rich and jewel-like colour of wild salmon looks wonderful on a bed of dark-green leaves. Be careful not to overcook the fish

by Ingredients (Serves 4)
  • 4 x 175g/6oz wild Alaska salmon fillets
  • 4 tbsp olive oil
  • 75g/3oz ready-prepared watercress sprigs

For the rub

  • 2 tsp dried thyme
  • 2 tbsp paprika
  • 1 tbsp ground black pepper
  • 3 tsp cayenne powder
  • 2 tbsp garlic powder
  • 1 tsp celery salt
  • 1 tbsp ground coriander seeds

For the yoghurt dressing
  • 100g/4oz fat-free natural yoghurt
  • 15g/½oz fresh mint, chopped
  • 2 tsp white wine vinegar
  • Pinch cracked black pepper
  • 2 tbsp runny honey


In 2 separate bowls, mix together the ingredients for the rub and the yoghurt dressing.

Dust the flesh side of the salmon fillets with the rub.

In a non-stick frying pan heat the olive oil. Add the fish, flesh side down, and cook for 3-4 minutes, then turn over and cook for 2 minutes more – make sure it’s still slightly undercooked.

Put the salmon fillets on 4 warmed serving plates then arrange the watercress sprigs around with yoghurt dressing on the side.

Serve straight away

Latest comments

Please note, all comments are those of readers and do not represent the opinion of reserves the right to remove comments it considers offensive or not relevant
Please focus on the topic