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BBQ Cajun salmon with mango salsa

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For a fresh and filling dinner option, make this BBQ Cajun salmon with mango salsa recipe. On the table in 25 minutes, it’s an easy weeknight winner!

  • Serves4
  • Cook time10 minutes
  • Prep time15 minutes, + 5 mins resting time

Ingredients

  • 1 tbs olive oil
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground paprika
  • 1 tsp onion powder
  • 1 tsp dried oregano
  • 4 (about 120g each) skinless salmon fillets
  • Baby rocket leaves, to serve
  • Thinly shaved fennel, to serve

Mango & avocado salsa

  • 1 mango, stoned, peeled, finely chopped
  • 1 avocado, stoned, peeled, finely chopped
  • 1 Lebanese cucumber, seeded, finely chopped
  • ½ red onion, finely chopped
  • 1 long red chilli, seeded, finely chopped (optional)
  • ½ cup coarsely chopped coriander
  • 2 tbs lime juice

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Combine the oil, cumin, coriander, paprika, onion powder and oregano in a medium bowl. Add the salmon and turn to coat. Season.
  2. Step 2

    Heat a barbecue grill or chargrill on medium-high. Cook salmon for 2-3 mins each side or until cooked to your liking. Transfer to a plate. Cover with foil. Set aside for 5 mins to rest.
  3. Step 3

    Meanwhile, to make the mango & avocado salsa, combine the mango, avocado, cucumber, onion, chilli, if using, coriander and lime juice in a bowl.
  4. Step 4

    Arrange the rocket leaves and fennel on serving plates. Top with salmon and mango & avocado salsa. Serve immediately.

    Meanwhile, to make the mango & avocado salsa, combine the mango, avocado, cucumber, onion, chilli, if using, coriander and lime juice in a bowl.

    Arrange the rocket leaves and fennel on serving plates. Top with salmon and mango & avocado salsa. Serve immediately.

    BBQ Cajun salmon with mango salsa

    BBQ Cajun salmon with mango salsa
    • Serves4
    • Cook time10 minutes
    • Prep time15 minutes, + 5 mins resting time
    Ingredients
    • 1 tbs olive oil
    • 1 tsp ground cumin
    • 1 tsp ground coriander
    • 1 tsp ground paprika
    • 1 tsp onion powder
    • 1 tsp dried oregano
    • 4 (about 120g each) skinless salmon fillets
    • Baby rocket leaves, to serve
    • Thinly shaved fennel, to serve

    Mango & avocado salsa

    • 1 mango, stoned, peeled, finely chopped
    • 1 avocado, stoned, peeled, finely chopped
    • 1 Lebanese cucumber, seeded, finely chopped
    • ½ red onion, finely chopped
    • 1 long red chilli, seeded, finely chopped (optional)
    • ½ cup coarsely chopped coriander
    • 2 tbs lime juice
      Description

      For a fresh and filling dinner option, make this BBQ Cajun salmon with mango salsa recipe. On the table in 25 minutes, it’s an easy weeknight winner!

      Method
      1. Step 1

        Combine the oil, cumin, coriander, paprika, onion powder and oregano in a medium bowl. Add the salmon and turn to coat. Season.
      2. Step 2

        Heat a barbecue grill or chargrill on medium-high. Cook salmon for 2-3 mins each side or until cooked to your liking. Transfer to a plate. Cover with foil. Set aside for 5 mins to rest.
      3. Step 3

        Meanwhile, to make the mango & avocado salsa, combine the mango, avocado, cucumber, onion, chilli, if using, coriander and lime juice in a bowl.
      4. Step 4

        Arrange the rocket leaves and fennel on serving plates. Top with salmon and mango & avocado salsa. Serve immediately.

        Meanwhile, to make the mango & avocado salsa, combine the mango, avocado, cucumber, onion, chilli, if using, coriander and lime juice in a bowl.

        Arrange the rocket leaves and fennel on serving plates. Top with salmon and mango & avocado salsa. Serve immediately.