Mold Detox Friendly Cajun-Spiced Salmon

Total time22 min

Prep time10 min

Cook time12 min

4.9

(29)

Bold, smoky, and finished with a bright lemon-parsley drizzle, this skillet salmon is the kind of weeknight dinner that feels far more impressive than the effort it takes. The spice rub layers smoked and sweet paprika with oregano, thyme, garlic powder, onion powder, and a touch of cayenne — all clean, dry spices that fit neatly into a mold-conscious eating plan without any of the fermented, aged, or vinegar-based ingredients that can be tricky to avoid. Patting the fillets completely dry before cooking is a small step that makes a big difference, helping the crust sear up deeply browned and crisp in a hot cast iron skillet rather than steam. Cooking skin-side down undisturbed for several minutes locks in moisture while building that satisfying crackle on the outside. A quick flip and a few more minutes bring the flesh to a perfectly opaque 145°F throughout. The finishing drizzle of fresh lemon juice, olive oil, and chopped parsley keeps things vibrant and simple — no store-bought sauces, no hidden additives, just real ingredients. Serves four, and honestly, it's the kind of meal that makes clean eating feel genuinely exciting.

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Ingredients

4 servings

4 salmon fillets (6 oz each), skin-on
2 tbsp olive oil

For the spice rub

1 tsp smoked paprika
Ingredient note
Dried smoked paprika can sometimes contain mold toxins, but the small amount in this recipe—about 1/4 teaspoon per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid smoked paprika, please tap it and change its rating to Red.
1 tsp sweet paprika
Ingredient note
Dried sweet paprika can sometimes contain mold toxins, but the small amount in this recipe—about 1/4 teaspoon per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid sweet paprika, please tap it and change its rating to Red.
½ tsp dried oregano
½ tsp dried thyme
½ tsp garlic powder
½ tsp onion powder
¼ tsp cayenne pepper
Ingredient note
Dried cayenne pepper can sometimes contain mold toxins, but the small amount in this recipe—about a pinch per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid cayenne pepper, please tap it and change its rating to Red.
½ tsp fine sea salt
¼ tsp black pepper
Ingredient note
Dried black pepper can sometimes contain mold toxins, but the small amount in this recipe—about a pinch per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.

For the lemon drizzle

2 tbsp fresh lemon juice
2 tbsp olive oil
2 tbsp fresh parsley, finely chopped

For serving

lemon wedges, for serving (optional)

Instructions

1
Pat the salmon fillets completely dry with paper towels.
2
In a small bowl, combine the smoked paprika, sweet paprika, dried oregano, dried thyme, garlic powder, onion powder, cayenne, salt, and black pepper. Press the spice rub evenly over the flesh side of each fillet.

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