Mark Moriarty's Cajun-style salmon traybake. Photograph: Harry Weir Sat Jul 11 2026 - 04:54Serves: 4Course: DinnerCooking Time: 15 minsPrep Time: 10 minsIngredientsFor the Cajun spice blend:1tbs paprika1tsp cayenne pepper½tbs sea salt½tbs garlic powder½tbs onion powder1tsp black pepper1tsp dried oregano1tsp dried thyme1 whole side of salmon, skin on1tbs vegetable oil500g cooked baby potatoes1 lemonFresh dill, to garnishPreheat the oven to 220 degrees.Place the paprika, cayenne, sea salt, garlic powder, onion powder, black pepper, dried oregano and dried thyme into a small bowl and mix together with a spoon to evenly combine.Line a large oven tray with a sheet of parchment paper and place the whole side of salmon on, skin side down. Brush the salmon with some oil, then cover the salmon with an even layer of the Cajun spice.Slice the cooked baby potatoes in half and add them to the tray. Season them with some salt and a drizzle of oil. Slice the lemon in half and add to the tray, then place the tray in the oven and roast for 15 minutes at 220 degrees. Remove from the oven after 15 minutes. Finish with a squeeze of lemon and garnish with some dill fronds. Mark MoriartyMark Moriarty is an award winning chef, TV host, author and Irish Times columnist.