Cajun Blackened Salmon Bites (Print)

Seared salmon bites with Cajun spices, smoky flavor, and tender texture. Great for parties, salads, or light meals.

# Components:

→ Seafood

01 - 1.1 lbs skinless salmon fillet, cut into 1-inch cubes

→ Seasonings

02 - 1½ tablespoons Cajun seasoning
03 - ½ teaspoon smoked paprika
04 - ½ teaspoon garlic powder
05 - ¼ teaspoon salt
06 - ¼ teaspoon ground black pepper

→ For Cooking

07 - 2 tablespoons olive oil or melted unsalted butter

→ Optional Garnishes

08 - 1 tablespoon chopped fresh parsley
09 - Lemon wedges, for serving

# Directions:

01 - Pat the salmon cubes dry thoroughly with paper towels and transfer to a mixing bowl.
02 - In a small bowl, mix Cajun seasoning, smoked paprika, garlic powder, salt, and ground black pepper together until fully combined.
03 - Sprinkle the spice mixture over the salmon cubes, tossing gently to ensure each piece is evenly coated.
04 - Warm olive oil or melted unsalted butter in a large nonstick skillet over medium-high heat until the surface is shimmering.
05 - Arrange salmon cubes in a single layer in the skillet without overcrowding. Sear for 1 to 2 minutes per side, turning with tongs, until all surfaces are blackened and the salmon reaches 125–130°F internal temperature.
06 - Remove the skillet from heat and let salmon bites rest for 2 minutes to finish cooking and retain juiciness.
07 - Transfer salmon to a serving platter. Garnish with chopped parsley and lemon wedges as desired.

# Expert Advice:

01 -
  • Made with easy pantry spices
  • Comes together in under half an hour
  • Naturally gluten-free and high in protein
  • Customizable spice level for the whole family
02 -
  • Packed with hearthealthy omega three fatty acids
  • Ready in literally twentyfive minutes start to finish
  • Freezes well and makes meal prep easy
03 -
  • Always pat salmon very dry before seasoning so spices form a crisp crust
  • Do not overcrowd the skillet or the fish will steam instead of blacken
  • Let the cooked bites rest before serving to lock in juices
  • For flawless blackening use a cast iron skillet and high smoke point oil for extra crunch
  • Wearing gloves while tossing the salmon in spices keeps your hands clean

Back