Cajun-Spiced Roasted Salmon
Heat-seekers, this is the meal for you! Chef Michael slathers each fillet of buttery salmon in Cajun spices—hot cayenne, smoky paprika, sweet garlic, and more—then roasts to a perfectly tender medium-rare. The refreshing slaw’s crisp cabbage and tangy, zesty, spicy dressing—a lightly sweetened blend of lime juice, fish sauce, rice wine vinegar, garlic, and serrano chile—makes for an ideal counterpoint to the salmon’s richness. It’s a flavor-packed combination that will quickly become a new favorite.
Nutritional facts
Protein
37g
Carbs
15g
Calories
530
Fat
38g
Ingredients
Napa Cabbage, Fish Sauce, Carrots, Seasoned Rice Wine Vinegar, Cajun Spice, Mint, Watermelon Radish, Serrano Peppers, Cilantro, Gum, Xanthan, Garlic, Sugar, Kosher Salt, Jalapeno Peppers, Lime Juice, Lime, Basil, Fennel, Salmon, Red Bell Pepper, Canola Oil
Reviews
4.2
Based on 332 reviews
Judy · 05/07/25
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About Michael Davis
Michael Davis’s New York City career began at Lespinasse, and continued on to Daniel and Bouley - some of the most acclaimed restaurants in the city. His time in New York culminated in running the kitchen at Del Posto when they received 4 stars in the New York Times.
Since then, he spent time leading the kitchen at Michael Mina in San Francisco, consulting domestically and abroad, and riding his bicycle cross country from California to New York City. Over the past few years, he worked as a private chef on Martha’s Vineyard, and as a consultant in NYC for Pasta Flyer and for Jim Lahey at Sullivan Street Bakery.
Chef Michael now owns and operates Boy Blue Coffee & Goods in NYC. The shop’s name comes from David Bouley’s nickname for Michael, who experimented with multiple hair colors during his tenure working for Chef Bouley. “What’s up, boy blue?” was Bouley’s daily greeting to Michael. Boy Blue Coffee & Goods is the culmination of Chef Michael’s experiences and brings forth his food philosophies, skills, and interests.
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