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Crispy Blackened Cajun Salmon Bites with Easy Homemade Remoulade Sauce

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These crispy blackened Cajun salmon bites are quick, flavorful, and perfect for entertaining or a fuss-free dinner. Paired with a tangy homemade remoulade sauce, they offer a delicious contrast of crispy crust and tender salmon inside.

Ingredients

Scale
  • 1 pound (450 g) salmon fillets, skin removed, fresh or thawed
  • 2 tablespoons Cajun seasoning (store-bought or homemade blend with paprika, cayenne, garlic powder, onion powder, thyme, oregano, salt, and pepper)
  • 2 tablespoons olive oil
  • 1/4 cup (30 g) all-purpose flour
  • Pinch of salt, to taste
  • Freshly ground black pepper, to taste
  • For the remoulade sauce:
  • 1/2 cup (120 ml) mayonnaise
  • 1 tablespoon (15 ml) Dijon mustard
  • 1 tablespoon capers, finely chopped
  • 2 tablespoons pickles or cornichons, finely chopped
  • 1 tablespoon freshly squeezed lemon juice
  • A few dashes hot sauce (adjust to heat preference)
  • 1 small clove garlic, minced
  • 1 tablespoon fresh parsley, finely chopped

Instructions

  1. Rinse the salmon fillets lightly under cold water and pat dry thoroughly with paper towels. Cut salmon into bite-sized pieces, roughly 1 to 1½ inches wide. Set aside.
  2. In a medium bowl, combine Cajun seasoning, all-purpose flour, salt, and freshly ground black pepper. Toss the salmon bites gently in this mixture, coating evenly but not overloaded.
  3. Whisk together mayonnaise, Dijon mustard, chopped capers, pickles, lemon juice, hot sauce, minced garlic, and parsley in a small bowl. Cover and refrigerate until ready to serve.
  4. Heat a non-stick skillet or cast iron pan over medium-high heat and add olive oil. Heat until shimmering but not smoking, about 2-3 minutes.
  5. Add salmon pieces in a single layer without overcrowding. Cook undisturbed for 2-3 minutes until the bottom forms a deep golden-blackened crust. Flip carefully and cook the other side for another 2 minutes until crispy and cooked through but still moist inside.
  6. Transfer cooked salmon bites to a paper towel-lined plate to drain excess oil. Let rest for a minute or two.
  7. Serve salmon bites warm with remoulade sauce for dipping. Garnish with extra parsley or lemon wedges if desired.

Notes

Pat salmon dry to ensure crispiness. Use medium-high heat and avoid overcrowding the pan to get a perfect blackened crust. Rest salmon after cooking to let flavors settle. For gluten-free, substitute all-purpose flour with almond or rice flour. The remoulade sauce can be made with Greek yogurt or dairy-free mayo for variations.

Nutrition

Keywords: salmon bites, Cajun salmon, blackened salmon, remoulade sauce, appetizer, quick recipe, seafood, party snacks

Find it online: https://realityeats.com/crispy-blackened-cajun-salmon-bites-recipe-easy-homemade-remoulade-sauce/