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Cajun salmon with mango slaw recipe

Cajun salmon with mango slaw recipe

74 ratings

A spicy Cajun-spiced salmon fillet is the main protein in this simple dish and tastes absolutely brilliant when paired with a sweet and refreshing mango slaw See method

  • Serves 1
  • 10 mins to prepare and 15 mins to cook
  • 630 calories / serving


  • 1 boneless salmon fillet
  • 1 tsp olive oil
  • 1 tbsp Cajun seasoning
  • 75g mango, peeled and sliced
  • ¼ red onion, thinly sliced
  • ¼ red pepper, thinly sliced
  • 50g white cabbage, thinly sliced
  • ½ small red chilli, sliced (optional)
  • ½ lime, juiced, plus a wedge to serve
  • 1 tsp frozen chopped coriander
  • 200g frozen steam bag long-grain white rice
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

  • Fat

    20g 29%
  • Saturates

    4g 18%
  • Sugars

    21g 24%
  • Salt

    2.4g 40%

of the reference intake
Carbohydrate 76.3g Protein 34.8g Fibre 9.7g


  1. Preheat the oven to gas 6, 200˚C, fan 180˚C. Rub the salmon fillet all over with the oil and the Cajun seasoning. Place on a baking tray lined with foil and bake for 12-15 mins until the corner of the fillet flakes away when pressed.
  2. Meanwhile, toss together the mango, red onion, pepper, cabbage, red chilli, lime juice and chopped coriander. Season with a pinch of salt and set aside for 10 mins to allow the flavours to come together.
  3. Heat the rice to pack instructions. Serve with the salmon fillet and the slaw, along with the wedge of lime.

Leftovers: Add the red onion and pepper to a lunchtime couscous salad with chopped cherry tomatoes, cucumber and crumbled feta.

Blitz the remaining mango into a breakfast smoothie or scatter over porridge (make porridge with coconut milk for extra tropical flavour).

See more Salmon Recipes

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