Serve this one alongside my Cilantro Lime Cauliflower Rice and Baked Sliced Zucchini.
This Cajun salmon is very forgiving, so you don’t need a lot of prep work. Choose fillets that are about the same size so they cook at the same rate, and pat them dry before seasoning so they brown well in the pan. You can keep the heat mild by using less Cajun seasoning, or turn it up by adding a little extra or a pinch of cayenne.
The pan does most of the work for you. A hot cast iron or stainless steel skillet gives you good color, so wait to add the fish until the oil looks shimmery. Let each fillet cook undisturbed on the first side so a crust forms, then use that same pan to build the sauce from the browned bits. When you add the salmon back in, spoon the sauce over the top and cook just until it flakes easily with a fork or reaches about 145°F in the center.
As an Amazon Associate, I earn from qualifying purchases.
💛 Why you’ll love this recipe
- Ready in about 30 minutes from start to finish.
- Made in one skillet with minimal cleanup.
- Sauce hits spicy, sweet, and bright without being heavy.
- Leftovers reheat well for lunch the next day.
➡️ Ingredients you’ll need
⏲ How to make this Cajun salmon recipe
👉 Easy ingredient swaps
- Cajun Seasoning: Stir together 1½ teaspoons paprika, 1 teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon dried oregano, ¼ teaspoon ground cayenne pepper, and ¼ teaspoon black pepper to make about 4 teaspoons. Add salt to taste.
- Olive Oil: You can use avocado oil or another neutral oil.
- White Wine: Use low-sodium chicken broth if you don’t cook with wine.
- Honey: Maple syrup works in the same amount.
- Fresh Parsley: Dried parsley works; use about 1 teaspoon.
- Lemon Juice: Bottled lemon juice works if you don’t have fresh lemons.
✨ Variations
- Milder heat: Use 2 teaspoons of Cajun seasoning instead of 4 teaspoons.
- Extra sauce: Double the sauce ingredients if you like extra for spooning over rice or vegetables.
- Skin-on salmon: Sear skin-side down first and add 1-2 minutes to the initial cook time.
〰️ How to serve
- Rice — White rice, brown rice, or cauliflower rice all soak up the sauce well.
- Pasta — Cooked linguine, fettuccine, or orzo and spoon extra sauce on top.
- Vegetables — Steamed green beans, roasted sliced zucchini, steamed broccoli, or roasted asparagus.
- Salad — A simple green salad with lemon vinaigrette, Caesar salad, or a tomato-cucumber salad works well on the side.
💬 FAQs
Is this spicy? Can I make it milder?
This recipe has a medium level of heat. For a milder version, use 2 teaspoons Cajun seasoning instead of 4.
How do I know when the salmon is done?
The salmon is done when it flakes easily with a fork, looks opaque in the center, and reaches an internal temperature of about 145°F.
Can I make this ahead of time?
This is best served right after cooking, but you can store cooked salmon and sauce in an airtight container in the fridge for up to 3 days.
Can I freeze this?
Freezing isn’t recommended. The sauce can separate once thawed, and the salmon’s texture changes after freezing.
📚 More easy salmon recipes
🍽 Recipe
Email Recipe
Enter your email below and we’ll send you this recipe!
Cajun Salmon
Ingredients
- 1 pound salmon fillets (4 fillets)
- 4 teaspoons Cajun seasoning
- ½ teaspoon oregano
- 1 Tablespoon olive oil
- 4 Tablespoons butter, softened, cut into Tablespoon-sized pieces
- 3 cloves garlic, minced
- ½ cup dry white wine
- 2 Tablespoons honey
- 1 Tablespoon chopped fresh parsley
- ½ medium-sized lemon, juiced
Optional Garnish
- Lemon slices
- Chopped fresh parsley
Instructions
- Heat Skillet: Heat a cast iron skillet over medium-high heat.
- Season Salmon: While skillet heats, sprinkle 1 pound salmon fillets (4 fillets) on all sides with 4 teaspoons Cajun seasoning and ½ teaspoon oregano.
- Sear Salmon: Add 1 Tablespoon olive oil to skillet and sear salmon for 2-3 minutes per side until it has good color. It won’t be fully cooked yet. Transfer salmon to a plate.
- Build Sauce: Reduce stovetop heat to medium. Add 4 Tablespoons butter and 3 cloves garlic and cook for about 1 minute until fragrant. Pour in ½ cup dry white wine and let it simmer for 3-4 minutes to reduce slightly.
- Finish Sauce: Stir in 2 Tablespoons honey, 1 Tablespoon chopped fresh parsley, and juice from ½ medium-sized lemon.
- Finish Cooking Salmon: Return salmon to the skillet. Spoon sauce over fillets and let them cook for another 3-4 minutes, until salmon flakes easily and reaches 145°F internally. (Salmon cooks fast, so watch it carefully.)
- Serve: Garnish with lemon slices and extra parsley if you want, then serve right away.
Leave a Reply