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Cajun Salmon Steaks



  • 2 (6 to 8 ounce) salmon steaks, 1 inch thick
  • 1/2 teaspoon Worcestershire sauce
  • 1/2 teaspoon lemon juice
  • 1/4 teaspoon Cajun spice blend or blackened redfish seasoning
  • 1/2 medium size green bell pepper, stemmed, seeded and diced
  • 1/2 medium size red or yellow bell pepper, stemmed, seeded and diced


  1. Arrange steaks side by side but in opposite directions in a baking dish; press thin belly flaps together, against other steak. (If cooking 4 steaks, arrange in a circle with belly flaps toward the center of the dish.) Rub the top of each steak with 1/4 teaspoon Worcestershire sauce and 1/4 teaspoon lemon juice, then sprinkle or rub with 1/8 teaspoon spice blend.
  2. Sprinkle peppers over fish in center of the pan.
  3. Cover dish tightly with plastic wrap and microwave on HIGH (100% power) until flesh is nearly opaque, 5 1/2 to 6 minutes. (Cook one steak 3 1/2 to 4 minutes; 4 steaks about 7 minutes.)
  4. Let salmon stand, still covered (puncture plastic wrap if tightly sealed), 1 to 2 minutes longer.

Yield: 2 servings


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