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
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.
Can you suggest a white wine to use for this recipe?
Hi Alicia! You can use Chardonnay or Sauvignon Blanc. Happy cooking!
Found this recipe on a whim a while ago, and we've been making it every week since. SOOO good! We like to pair it with roasted brussel sprouts.
That's great! Thanks for reporting back, Sam!
I’m vegetarian but cooked this for my 16 year old son who declared it delicious - an instant hit! I subbed the white wine for vegetable stock. If you try this, use less salt elsewhere as it comes out a bit too salty otherwise. A brilliant, simple recipe, and saves putting the oven on for just one salmon fillet.
Thank you so much, Cheryl!
Loved this recipe. I will be making again tonight! Can I use cooking white wine instead?
Hi Christiana! Yes, you can use the cooking wine, but I think regular wine tastes better. 🙂