This quick Cajun salmon gets a fine-dining touch with the creamy Cajun sauce poured over it. It’s quick, easy to make, and a delicious addition to your weekly menu. This recipe is an excellent choice for those times when you want a touch of luxury with minimal effort.
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Delicious dinner in 20 minutes!
- Try it once, and this will become your favourite way to cook salmon.
- This flavour-packed dinner will become a guaranteed hit with the family.
- So simple, yet it gives a luxurious taste.
Ingredients
- Salmon fillets – Skinless salmon is the way to go. I used salmon fillets with skin, as I like the crispy skin salmon. If using skin fillet, don’t pour sauce over the crispy skin side; it’ll soften the skin.
- Olive oil – for adding to salmon to add seasoning and to pan-sear salmon.
- Cajun seasoning – I used my homemade Cajun seasoning, which has a nice kick and a perfect blend of savory, zesty flavors.
- Lemon – for zest, to flavor the salmon.
- Cream – optional. To make the creamy cajun sauce.
What’s in Cajun seasoning?
Cajun seasoning or Cajun spice mix is a classic blend of common spices such as smoked paprika, cayenne pepper, onion powder, garlic powder, salt, pepper, and dried herbs like thyme and oregano.
This most popular spice mix originated from Louisiana. This spice blend complements a wide range of dishes. It’s used on blackened chicken, on pork chops, steaks, even pasta, on grilled vegetables, with soups and stews too.
Step-by-step Instructions
Step 1 & 2: Drizzle olive oil over salmon fillets and then sprinkle a generous amount of Cajun seasoning. Rub the seasoning evenly over the fillets. Flip the filet and drizzle olive oil and sprinkle Cajun seasoning on the other side.
Step 3 & 4: Grate a generous amount of lemon zest on both sides.
Step 5: Heat olive oil in a large pan on medium-high heat. Cook the salmon fillet first skin side down, let it cook for 3-5 minutes.
Step 6: Carefully flip the salmon and cook on the other side for 3-4 minutes or until the salmon is fully cooked. Salmon should reach an internal temperature of 130F for medium-cooked salmon. Transfer cooked fillet from the pan and allow it rest on a plate.
Step 7: Turn off the heat, add cream to the hot pan, and immediately start whisking. Don’t stop. Sprinkle a little more Cajun seasoning into the cream and continue to whisk. Simmer it for a minute. If the sauce thickens, adjust the consistency with a splash of water and whisk until the desired consistency is attained.
Step 8: Pour cream sauce over salmon fillet and serve with cilantro lime rice, garlic rice, or yellow rice.
Best Tips
- Skinless salmon fillets are best. Trout is the best alternative to salmon fillets.
- Homemade Cajun spice mix can be adjusted to suit your taste preference. If you don’t want it spicy, add less cayenne.
- Cooking salmon can be adjusted as per your liking –
- Rare – 110F internal temperature.
- Medium rare – 120F internal temperature.
- Medium – 130F internal temperature.
Storage Instructions
If you have leftovers, allow them to cool completely and transfer them to air tight container in your fridge for 3-4 days.
Reheat it gently on the stove top. Add a dash of water while reheating to loosen the sauce.
Recipe FAQs
Trout is the best alternative to salmon fillets.
Homemade Cajun spice mix can be adjusted to suit your taste preference. If you don’t want it spicy, add less cayenne.
Yes, you can. Taste first and adjust the seasoning depending on how spicy you like it.
Cajun salmon recipe tastes best when served fresh. And this recipe comes together pretty fast.
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📋Cajun Salmon with Cream Sauce
Ingredients
- 4 5 ounces Salmon fillets skinless (I used with skin)
- 1 tablespoon olive oil
- 1 tablespoon Cajun seasoning
- ½ cup cream
Instructions
- Drizzle olive oil over salmon fillets and then sprinkle a generous amount of Cajun seasoning. Rub the seasoning evenly over the fillets.
- Flip the filet and drizzle olive oil and sprinkle Cajun seasoning on the other side.
- Grate a generous amount of lemon zest over the salmon fillets on both sides.
- Heat olive oil in a large pan on medium-high heat.
- Cook the salmon fillet first skin side down, let it cook for 3-5 minutes.
- Carefully flip the salmon and cook on the other side for 3-4 minutes or until the salmon is fully cooked. Salmon should reach an internal temperature of 130F for medium-cooked salmon.
- Transfer cooked fillet from the pan and allow it rest on a plate.
- Turn off the heat, add cream to the hot pan, and immediately start whisking. Don’t stop. Sprinkle a little more Cajun seasoning into the cream and continue to whisk. Simmer it for a minute. If the sauce thickens, adjust the consistency with a splash of water and whisk until the desired consistency is attained.
- Pour cream sauce over salmon fillet and serve with cilantro lime rice or garlic rice.
Video
Notes
- Skinless salmon fillets are best. Trout is the best alternative to salmon fillets.
- Homemade Cajun spice mix can be adjusted to suit your taste preference. If you don’t want it spicy, add less cayenne.
- Cooking salmon can be adjusted as per your liking –
- Rare – 110F internal temperature.
- Medium rare – 120F internal temperature.
- Medium – 130F internal temperature.
Nutrition
Created by Jyothi Rajesh
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I’m Jyothi Rajesh (Jo for short) and i’m the founder of the food blog, Curry Trail where I share my culinary Adventures. I live in Bangalore, India. I’m a mom of two beautiful kids. My passion is creating and sharing delicious and easy recipes for the home cook. I have been blogging since 2007 and many of my recipes have appeared in both online and print publications over the years. Learn more about Jyothi Rajesh.
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