Crispy Cajun Salmon with Potato Wedges and Red Cabbage Slaw

Get ready for a flavor-packed dinner that brings the spirit of New Orleans to your table. This recipe features salmon fillets with a crunchy, seasoned crust, paired with oven-roasted potato wedges and a refreshing red cabbage slaw. A creamy, spicy remoulade sauce ties everything together for a meal that’s both satisfying and exciting.

With simple ingredients and straightforward steps, you can create a restaurant-quality dish at home. The combination of textures and bold flavors will make this a new favorite in your dinner rotation.

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Ingredients

3 ounce CarrotView ingredient guideLike ingredientDislike ingredient

6 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 tablespoon CornstarchView ingredient guideLike ingredientDislike ingredient

0.5 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 tablespoon Old Bay SeasoningView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded Red CabbageView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

1 unit Chili PepperView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Wash and dry produce. Cut potatoes into ½-inch-thick wedges. Trim and thinly slice scallions, separating whites from greens; finely chop whites until you have 1 tablespoon. Finely chop chili. Trim, peel and grate carrot on the largest holes of a box grater; place in a medium bowl.
2. Toss potatoes on a baking sheet with a drizzle of oil, salt and pepper. Roast on top rack until golden brown and crispy, 20-25 minutes.
3. Meanwhile, in a small bowl, combine mayonnaise, mustard, chopped scallion whites, 1 packet sour cream, 1 teaspoon vinegar and a pinch of chili to taste. Season with salt and pepper. Set aside.
4. To bowl with carrot, add cabbage, 2 packets sour cream, remaining vinegar, 2 tablespoons scallion greens and 1½ teaspoons sugar. Season with a big pinch of salt and pepper; toss to combine.
5. Halve salmon fillets lengthwise. Pat dry with paper towels. In a shallow dish, combine Old Bay seasoning, remaining sour cream and 1 tablespoon water. On a plate, combine panko and cornstarch. Dip each fillet into sour cream mixture, then press into panko mixture, coating all over.
6. Heat a ⅓-inch layer of oil in a large nonstick pan over medium-high heat. Once oil is hot, add salmon and cook until crust is golden and fish is cooked through, 2-3 minutes per side. Transfer to a paper-towel-lined plate.
7. Divide potatoes, slaw and salmon between plates. Serve with spicy remoulade. Garnish with any remaining scallion greens.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, tilapia or any firm white fish works well in this recipe.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 2 days. Reheat the salmon and potatoes in the oven to maintain crispiness.

Can I make the slaw ahead of time?

Absolutely! The slaw can be made up to a day in advance and kept refrigerated.