Smoked Cajun salmon with cucumber and avocado salsa

This smoked Cajun salmon recipe brings together smoky depth, charred crust, and creamy freshness — perfect for a summer evening by the water or a cozy backyard dinner. The Cajun rub delivers bold blackened flavour, while the chilled avocado-cucumber salsa cools it down with every bite. Bonus? It’s just as good cold the next day. This dish also pairs beautifully with jasmine rice, grilled lemon, or tucked into warm tortillas for next-day tacos. Ingredients (Serves 4-6) 1 salmon fillet (approx. 2 lbs), skin-on 1 tbsp olive oil 1 tbsp Cajun seasoning 1 tsp smoked paprika 1 tsp brown sugar 1/2 tsp garlic powder 1/2 tsp onion powder 1/4 tsp cayenne (optional) Salt & cracked black pepper, to taste For salsa 1 ripe avocado, diced 1/2 English cucumber, diced 1/4 red onion, finely sliver 1 tbsp olive oil 1 tbsp fresh lime juice Salt & pepper, to taste Directions 1.  Preheat your smoker to 250–275°F. Fruitwoods like apple or cherry work best for a sweet, mild smoke. 2.  Prep the salmon by patting it dry. Brush the flesh side with olive oil, then press the seasoning mix evenly across the top. 3.  Smoke low and slow for 45–60 minutes, or until internal temp reaches 135–140°F. The crust should blacken slightly, and the fish should flake easily. 4.  Make the salsa while the salmon smokes. Mix avocado, cucumber, red onion, lime juice, and olive oil in a small bowl. Season to taste and refrigerate until ready. 5.  Serve smoked Cajun salmon hot with salsa spooned over top or on the side. Originally published in the August 2025 of Ontario OUT of DOORS For more cooking, click here Click here for more outdoors news Watch on-demand videos anytime on OFAH Stream