This Low-Carb Cajun Salmon recipe blankets tender pieces of salmon with a spicy Cajun crust. This easy recipe makes a perfect main course for dinner and is suitable for low-carb, keto, gluten-free, grain-free, and Paleo diets.
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The recipe for Low-Carb Cajun Salmon
This recipe starts with coating the salmon in a garlic scented egg mixture. Then we dredge them in a breading mixture containing almond flour, Cajun seasoning and a bit of salt.
Finally, we sauté the coated fillets in a hot skillet until the outside develops into crusty, golden brown goodness.
I usually use purchased Cajun seasoning in this recipe. If you decide to use a commercial mixture, be sure to read the ingredients before purchasing. Many brands have additives such as MSG or sugar.
If you prefer, you can make your own Cajun seasoning to use in this recipe. You might want to check out this recipe for Homemade Cajun seasoning from Culinary Hill.
The inspiration
I love any fish with a good crust on it and this recipe is my low-carb variation of a good crusted fillet.
A lot of recipes for crusted fish have an herb crust. Instead of using herbs, I decided to add some Cajun seasoning in the breading. Salmon is such a flavorful fish that I find the spiciness works well with it.
To create the actual recipe, I used inspiration from my recipes for Low-Carb Buffalo Baked Zucchini Chips and my recipe for Low-Carb Oven Fried Fish Fillets.
How to make Cajun Salmon in the oven.
I really enjoy this salmon recipe when I cook it on the stove-top. While this method gives a wonderful crunchy texture to the crust, I understand that many people prefer to bake their food.
I have actually prepared this recipe in the oven. To bake the salmon, I preheat the oven to 425º Fahrenheit. Next, I place a rack on a baking sheet. A rack like you use for cooling cookies works wonderfully.
I prepare the salmon like I do for the stove-top version. After it’s coated with the almond flour mixture, I spray both sides of the fillets with coconut oil, then put them on the rack on the baking sheet.
Next, I bake the salmon for about 12 minutes in the preheated oven.
While this method still makes delicious salmon fillets, the stove-top version gives the fillets a crunchier crust.
How to know if salmon is done.
Whether you prepare salmon in the oven or in a pan, you want to be sure to not overcook it.
Raw salmon has a red translucent appearance. When it is cooked, it turns pink and opaque.
When salmon is overcooked, you’ll see a a bunch of white goop come out. This is albumen, a type of protein. Overcooked salmon is dry and crumbly.
To tell if salmon is done, I like to check to see it with a fork to see if it flakes easily. I also like it a bit semi-translucent on the inside. This means it’s medium rare.
It’s okay to cook it until it’s just opaque on the inside, but no more than that! You don’t want to dry it out.
What to serve with Low-Carb Cajun Salmon
The spiciness of this low-carb, keto-friendly recipe for salmon works really well with a drizzle of blue cheese or ranch dressing on top.
A salad, like this Grilled Romaine with Cucumber Dill Dressing or a cucumber salad, makes a wonderful side for this recipe. Raw veggies, like celery sticks or cucumber , would also work well.
Final words
This Low Carb Cajun Salmon recipe is a wonderful way to add healthy fats into your diet and a little spice into your life. Enjoy!
-Annissa
Low-Carb Cajun Salmon
This Low-Carb Cajun Salmon recipe blankets tender pieces of salmon with a spicy Cajun crust. This easy recipe makes a perfect main course for dinner and is suitable for low-carb, keto, gluten-free, grain-free, and Paleo diets.
Ingredients
- 1 large egg
- 1 clove garlic crushed
- 1/2 cup super fine almond flour
- 2 teaspoons cajun seasoning (more or less-depending on desired spiciness)
- 1/2 teaspoon sea salt
- 12 ounces salmon fillets (boneless/skinless) cut into serving size pieces
- 1 tablespoon avocado oil (more or less depending on skillet)
- 1 tablespoon green onion sliced thinly (Optional--for garnish)
Instructions
In a medium bowl, whisk together the egg and the garlic.
In a separate medium bowl, whisk together the almond flour, Cajun seasoning, and sea salt.
Coat a salmon fillet with the egg mixture and turn to cover both sides.
Dip the egg-coated salmon in the dry ingredients and turn to coat. Press down on the coating so that it sticks on. (Repeat with remaining fillets)
Heat avocado oil over medium high heat in a large skillet. Gently place the salmon fillets in the skillet. If they don't sizzle, the skillet isnt hot enough. Be sure the fillets don't touch.
Cook fillets for 3-5 minutes or until the coating is brown. Turn fillets and cook for an additional 3-5 minutes or until done.
Sprinkle green onion slices on top to garnish.
