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Cajun Blackened Salmon with Remoulade

Cajun Blackened Salmon with Remoulade reads richness 5.5, umami 5.3 and citrus 4.3 on Palate's 0–10 flavor X-ray — a Cajun/Creole · Cajun main, about 20 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 6.1 / 10
• Sweet & Fruity — 3.9 / 10
• Sour & Bright — 5.6 / 10
• Bitter & Earthy — 3.7 / 10
• Rich & Fat — 5.7 / 10
• Aromatic & Spice — 4.7 / 10

The measured notes (of 18)

Richness 5.5 · Umami 5.3 · Citrus 4.3 · Sourness 4.3 · Allium 4.1 · Salinity 3.9 · Heat 3.6 · Sweetness 3.6 · Smoke 3.3 · Marine & Briny 3.0 · Warm Spice 2.7 · Herbaceous 1.5 · Bitterness 1.3 · Earthy 1.2 · Fruity 1.1 · Funk & Ferment 0.8 · Nutty 0.7 · Floral 0.7

What's in it (16)

• mayonnaise — 109 g
• grainy mustard — 30 g
• sweet pickle relish — 15 g
• hot sauce — 5 g
• lemon juice — 5 g
• garlic — 3 g
• salmon fillets — 680 g
• unsalted butter — 27 g
• smoked paprika — 10 g
• garlic — 5 g
• onion powder — 5 g
• thyme — 1 g
• cayenne pepper — 3 g
• salt — 5 g
• freshly ground black pepper — 3 g
• vegetable oil — 27 g

Time & effort: about 20 min (18 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 147.3 kcal, 13.6 g protein, 11.1 g fat, 3 g carbs

Dietary: Contains meat · Contains seafood — engine-derived; double-check anything allergy-critical.

How it's cooked (8 steps)

1. In a small bowl, whisk together the mayonnaise, whole-grain Dijon mustard, pickle relish, hot sauce, lemon juice, and grated garlic to make the remoulade. Cover and refrigerate until ready to serve — the flavors sharpen as it sits.
2. Pat the salmon fillets completely dry with paper towels, then brush both sides evenly with the melted butter.
3. In a separate small bowl, stir together the smoked paprika, garlic powder, onion powder, thyme, cayenne, salt, and black pepper. Sprinkle the spice mix over both sides of the salmon and press gently so it adheres in an even crust.
4. Heat the vegetable oil in a heavy cast-iron or stainless skillet over high heat until it shimmers and just barely starts to smoke, about 2 minutes.
5. Lay the salmon in the skillet flesh-side down (skin-side up) and sear undisturbed until the spice crust is deeply blackened and lifts cleanly from the pan, 3 to 4 minutes.
6. Flip the fillets, reduce the heat to medium-high, and cook until the skin side is crisp and the salmon reaches 125-130 F at the thickest point for a moist, medium center, 3 to 4 minutes more (cook to 145 F if you prefer salmon well done).
7. Transfer the salmon to a plate and rest 2 minutes — the crust firms and the juices settle.
8. Plate the salmon and serve with a generous spoonful of remoulade and lemon wedges alongside.

Dishes with a similar flavor shape

• Breakfast Shrimp over Stone-Ground Grits — Southern · Lowcountry
• Blackened Shrimp Tacos with Cajun Slaw — Cajun/Creole · Cajun
• Blackened Tuna Steaks with Avocado Salsa — American
• Harissa Roasted Salmon with Yogurt Sauce — North African
• Sambal Roa (Manado Smoked Garfish Sambal) — Indonesian

Keep reading: what richness, umami, citrus mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.