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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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