Cajun Spiced Salmon Roast with Summer Slaw

Two prime fillets of salmon sandwiched together with a Cajun filling of sauteed onion, celery, fresh herbs, spices and zesty lime. Roasted in the Buffet Casserole and served with a summer slaw of shredded red cabbage, red onion, radish and spring onion in a light olive oil vinaigrette.


Serves 6

Preparation Time

Cook time

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Cook's NoteThe fish can be prepared ready to roast 2 - 3 hours in advance by wrapping in baking paper or foil and placing into the refrigerator. When ready to cook remove from the wrapping, place into the oiled casserole, oil the fish skin and roast.
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  • 2 x 750g centre cut fillets of salmon – skin on and pin bones removed
  • 1 tablespoon olive oil for brushing
  • 3 x 50cm lengths kitchen string

Cajun spice filling

  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 medium onion (150g) – finely diced
  • 2 sticks celery (100g) – finely diced
  • 1 tablespoon freshly chopped thyme
  • 2 tablespoons freshly chopped oregano
  • 1 teaspoon smoked paprika
  • 2 teaspoons ground cumin
  • ¼ – ½ teaspoon chilli flakes, depending on taste
  • 1 teaspoon ground sea salt
  • Juice 1 lime

Summer slaw

  • 3 tablespoon olive oil
  • 2 tablespoon white wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon sugar
  • ½ small to medium sized red cabbage (300g) – thick woody stem removed and finely sliced
  • ½ medium red onion – finely sliced
  • 6 – 8 good sized radishes (250g) – topped, tailed and finely sliced
  • 8 spring onions – finely sliced
  • Freshly ground sea salt and black pepper to season
  • 1 lime to serve


Preheat the oven to 200°C.

To make the Cajun spice filling: heat the olive oil and butter in the casserole over a low to medium heat, add the chopped onions with the celery and sauté for 3 – 4 minutes until softened. Stir in the chopped herbs, spices and seasoning and cook for one minute more. Stir in the lime juice and decant the mixture into a small bowl. Wash and dry the casserole base.

Lay the fish fillets skin side down onto a board, spread the spice filling over one fillet and lay the second fillet on top skin side up. Secure the fillets together with string in 3 places.

Grease the casserole base with olive oil and place in the fish parcel. Brush the skin with a little more olive oil and season well with ground sea salt. Place on the lid and roast in the oven for 45 – 50 minutes until the fish is pink and cooked through.

Whilst the fish is cooking make the summer slaw. Mix the olive oil, vinegar, mustard and sugar and season with a good pinch of salt and pepper. Combine the prepared vegetables in a large serving bowl, pour over the dressing and toss together.

Remove the cook’s string from the roasted salmon and serve in the casserole to be sliced at the table. Accompany with the lime cut into wedges and the summer slaw.