Cajun Salmon with Jicama and Melon Salad Recipe

Name: Cajun Salmon with Jicama and Melon Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup fresh orange juice; 3 tablespoons chopped fresh mint; 3 tablespoons chopped fresh cilantro; 2 tablespoons fresh lemon juice; 1 tablespoon extra-virgin olive oil; 10 ounces jicama or bosc pear, peeled and cut into 1/2-inch dice; 2 cups diced Galia or honeydew melon (1/2 inch); 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon oregano; 3/4 teaspoon cayenne pepper; 1/2 tablespoon coarsely ground white pepper; 1 tablespoon coarsely ground black pepper; 1 tablespoon fennel seeds, crushed; 2 tablespons paprika; Four 6-ounce salmon fillets with skin; Salt; 1 teaspoon vegetable oil; 2 teaspoons unsalted butter

Servings: persons

1/4 cup fresh orange juice
3 tablespoons chopped fresh mint
3 tablespoons chopped fresh cilantro
2 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
10 ounces jicama or bosc pear, peeled and cut into 1/2-inch dice
2 cups diced Galia or honeydew melon (1/2 inch)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon oregano
3/4 teaspoon cayenne pepper
1/2 tablespoon coarsely ground white pepper
1 tablespoon coarsely ground black pepper
1 tablespoon fennel seeds, crushed
2 tablespons paprika
Four 6-ounce salmon fillets with skin
Salt
1 teaspoon vegetable oil
2 teaspoons unsalted butter

1
In a small bowl, combine the orange juice, mint, cilantro, lemon juice and olive oil.
2
In a medium bowl, combine the jicama and melon.
3
Keep both bowls in the refrigerator until ready to serve.
4
Preheat the oven to 450.
5
On a large plate, combine all of the spices.
6
Season the salmon with salt and coat both sides of each fillet with the spice mixture.
7
Heat the vegetable oil in a large ovenproof skillet.
8
When the oil is hot, add the salmon, skin side down.
9
Add the butter and shake the pan to incorporate the butter into the oil.
10
Cook the salmon over high heat for 3 minutes, then transfer the skillet to the oven and roast for 2 minutes.
11
Turn the fillets and roast them for about 3 minutes longer, depending on the thickness of the fish.
12
Set the salmon on 4 large plates, skin side up.
13
Toss the jicama and melon with the dressing and season with a pinch of salt.
14
Spoon the salad next to the fish and serve at once.

587

kcal

Calories

Fat

130

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1/4 cup fresh orange juice, 3 tablespoons chopped fresh mint, 3 tablespoons chopped fresh cilantro, 2 tablespoons fresh lemon juice, and more.

Yes, Cajun Salmon with Jicama and Melon Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Cajun Salmon with Jicama and Melon Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions