Salmon Caviar is back in stock! Strictly limited quantities and when we run out, there won't be any more until next year, so get in quick!

Cajun Salmon with Corn Salsa

cajun salmon with corn salsa



1 T dried thyme

1 T dried oregano

1 t ground cumin

1 T ground coriander

1 T ground dried garlic

2 T smoked paprika

6 x 180g salmon portions, skin removed

2 T olive oil

Guacamole and lime wedges, to serve

Corn Salsa:

2 T olive oil

Cooked kernels from 2 fresh corn cobs (or 1 C frozen or tinned)

1 red capsicum, roasted, peeled, diced

1 small red chilli, seeded, finely chopped

3 spring onions, thinly sliced

1 ½ T lime juice

1 t sugar

¼ C chopped coriander leaves



  1. For salsa, heat 2 t of the oil in a non-stick pan over high heat. When hot, pan-fry corn until just golden. Mix with remaining oil and ingredients, then season.
  2. Preheat oven to 180°C.
  3. Mix herbs and spices with 1 T ground white pepper and 2 T salt. Brush salmon with 1 T of the oil and coat in spice mixture. Heat remaining oil in an ovenproof frypan over medium heat. Cook fish for 2 minutes. Turn and cook for 1 minute. Transfer to oven for 3-5 minutes until cooked. Serve with salsa, guacamole and lime.


Serves 6.

Recipe adapted from


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