This Cajun Salmon recipe is an ultra-easy and flavorful dinner to make during your busy weeknights. It’s ready in less than 30 minutes.
This recipe is a true delight. The pan-seared, Cajun-seasoned salmon covered with garlic-butter sauce is simple, elegant, and delicious. Are you in?
I thought so! You won't regret it. Let's take a moment and talk about the main ingredients.
Cajun Salmon Video Recipe
About Salmon
Not all salmon is created equal nowadays. I always recommend using wild-caught salmon in your recipes. Wild salmon is caught from oceans and rivers, their natural habitat. They feed on natural food in their environments, such as algae, smaller fish, plankton, and other natural foods. Farmed salmon, however, are raised in submerged pens and often given feed that contains small ground fish, fish waste, GMO corn, and soy. The farm waters are full of chemicals and pesticides of all kinds, not to mention the fish are given huge doses of antibiotics, in an effort to not spread disease between them.
Read more: 5 Reasons to Avoid Farm-Raised Salmon – and Why Wild Salmon Is Better
About Cajun Seasoning
Cajun Seasoning is the start of any flavorful, Cajun-style recipe. You can use store-bought Cajun Seasoning or make it yourself. I usually buy this McCormick Culinary Bayou Cajun Seasoning from Amazon. Cajun seasoning can also be found in almost all grocery stores. Just check the seasoning aisle and you’ll find what you need.
THIS CAJUN SALMON RECIPE IS KETO FRIENDLY
How to make Cajun Salmon
1. Season the salmon fillets with salt, pepper, and Cajun seasoning.
2. Heat the oil in a medium, non-stick skillet over medium heat. Cook the salmon fillets flesh-side down first, for 5 minutes on each side, or until cooked to your liking. Once cooked, remove them from the pan and set aside.
3. To the same pan, add 1 tablespoon of butter and garlic. Cook for 1 minute. Add the wine and cook for about 5 minutes, until it is reduced by more than half.
4. Stir in the remaining butter, parsley, lemon juice, and a pinch of Cajun seasoning. Bring to a gentle simmer.
5. Return the salmon to the pan, and cook for another 2-3 minutes.
What to serve with Cajun Salmon
SALAD. Any fresh salad will make a perfect side! This Tomato Salad and Creamy Cucumber Salad are among my favorites.
GRAINS. White/brown rice, quinoa, lentils, Bulgur (cracked wheat), farro, or barley.
PASTA. Serve this Cajun Salmon over your favorite pasta or couscous.
VEGETABLES. Roasted or steamed asparagus, broccoli, carrots, cauliflower, zucchini, green beans... This list is endless. Check out this Oven Roasted Vegetables recipe!
More Easy & Delicious Salmon Recipes:
- Salmon Burgers with Avocado Salsa
- Easy Salmon Patties
- Lemon-Rosemary Salmon
- Salmon Pasta with Spinach
- Salmon in Roasted Pepper Sauce
- Spinach Stuffed Salmon
- Pan-Fried Salmon Trout
CAJUN SALMON
Ingredients
- 2-3 salmon fillets skin on (about 1 lb.)
- 1 tbsp. olive oil
- 3 tbsp. butter divided
- 3 garlic cloves minced
- ½ cup white wine your favorite kind
- 2 tbsp. chopped parsley
- 2 tbsp. lemon juice
- 1 tbsp. Cajun seasoning or to taste
- Salt & pepper to taste
Instructions
- Season the salmon fillets with salt, pepper, and Cajun seasoning.
- Heat the oil in a medium, non-stick skillet over medium heat. Cook the salmon fillets flesh-side down first, for 5 minutes on each side, or until cooked to your liking. Once cooked, remove them from the pan and set aside.
- To the same pan, add 1 tablespoon of butter and garlic. Cook for 1 minute. Add the wine and cook for about 5 minutes, until it is reduced by more than half.
- Stir in the remaining butter, parsley, lemon juice, and a pinch of Cajun seasoning. Bring to a gentle simmer.
- Return the salmon to the pan, and cook for another 2-3 minutes.
Stacy M says
My family requests this more frequent then not. It's an easy recipe to follow and quick to make!
Love it, heading to the store for ingredients right now
Tania Sheff says
Awesome! Thank you for the rating, Stacy!
Simone says
First time pan searing salmon ever, followed the recipe step by step and it came out perfect! Will definitely make again.
Tania Sheff says
Thank you so much, Simone!
susan zdybel says
I am the world's worst cook and I'm not a fan of fish, but I know it's good for us, so I try to cook it once a week. LOVE, LOVE, LOVE this recipe!!! Great gourmet flavor. Even thought the non skin side burned/blackened a little, it kind of added to the flavor. And, no fishy taste!!! Thank you so much for posting this recipe!!!
Tania Sheff says
Yay! I am so glad you enjoyed the recipe, Susan! Thanks for the rating. Happy & Healthy Holidays to you & yours!