Cajun-Spiced Salmon with Crispy Potato Wedges and Tangy Remoulade

Bring the vibrant flavors of the Big Easy to your kitchen with this bold and satisfying salmon dish. Crispy, seasoned fillets are paired with golden roasted potato wedges and a refreshing red cabbage slaw, all tied together with a creamy, spicy remoulade sauce.

This recipe is perfect for a weeknight dinner that feels special without requiring hours of prep. The combination of crunchy textures and zesty, smoky spices will transport your taste buds straight to Louisiana.

Log in to save recipes and build weekly shopping lists.

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

1.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F (220°C) and adjust a rack to the top position. Wash and dry all produce. Cut the potatoes into ½-inch-thick wedges. Trim and thinly slice the scallions, separating the white and green parts. Finely chop the white parts until you have 1 tablespoon (2 tablespoons for 4 servings). Finely chop the chili pepper. Peel and grate the carrot on the largest holes of a box grater; place in a medium bowl.
2. Toss the potato wedges on a baking sheet with a drizzle of oil, salt and pepper. Roast on the top rack until golden and crispy, 20-25 minutes.
3. Meanwhile, in a small bowl, combine the mayonnaise, Dijon mustard, chopped scallion whites, 1 packet of sour cream (2 packets for 4 servings), 1 teaspoon of white wine vinegar (2 teaspoons for 4 servings) and a pinch of chili pepper to taste. Season with salt and pepper. Set the remoulade aside.
4. To the bowl with the grated carrot, add the shredded red cabbage, the remaining sour cream, the remaining white wine vinegar, 2 tablespoons of scallion greens (4 tablespoons for 4 servings) and 1½ teaspoons of sugar (3 teaspoons for 4 servings). Season with a generous pinch of salt and pepper. Toss to combine; set the slaw aside.
5. Cut the salmon fillets in half lengthwise (you’ll have one larger and one smaller piece per serving). Pat dry with paper towels. In a shallow dish, combine the Old Bay seasoning, the remaining sour cream and 1 tablespoon of water (2 tablespoons for 4 servings). On a plate, mix the panko breadcrumbs and cornstarch. Dip each salmon piece into the sour cream mixture, then press into the panko mixture, coating all sides.
6. Heat a ⅓-inch layer of oil in a large nonstick skillet over medium-high heat. When the oil is hot (a pinch of panko sizzles), add the salmon and cook until the crust is golden and the fish is cooked through, 2-3 minutes per side (smaller pieces may cook faster). For 4 servings, fry in batches. Transfer to a paper-towel-lined plate.
7. Divide the roasted potato wedges, slaw and salmon among plates. Drizzle with the remoulade and garnish with any remaining scallion greens. Serve immediately.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, tilapia or any firm white fish works well as a substitute for salmon.

How do I store leftovers?

Store the 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 remoulade ahead of time?

Absolutely! The remoulade can be prepared up to 2 days in advance and stored in the refrigerator.