Cajun Salmon

A close-up of seasoned salmon fillets garnished with herbs, with a spoon drizzling sauce over one fillet; a lemon wedge is visible on the side.

This Cajun Salmon is a quick skillet dinner with seared salmon fillets in a buttery garlic sauce made with white wine, honey, parsley, and lemon. The Cajun seasoning adds a nice kick, while the honey and lemon keep the flavors balanced. It’s ready in about 30 minutes and pairs well with rice and simple veggies.

Prep Time10

Cook Time20

Total Time30

Course: Main Dish

Cuisine: American

Keyword: Cajun salmon

Servings: servings

Calories: 363kcal

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.

Notes

Skin-On vs. Skin-Off: You can use either skin-on or skin-off salmon. If you use skin-on fillets, sear them skin-side down first and cook that side for 1-2 extra minutes.

Reducing Spice Level: This recipe is fairly spicy. For a milder version, use 2 teaspoons Cajun seasoning instead of 4 teaspoons.

Leftovers: Store the cooked salmon and sauce in an airtight container in the refrigerator for up to 3 days. Reheat the salmon gently on the stovetop or in the microwave so it does not dry out.

Freezing: Do not freeze this recipe. The sauce can separate and the salmon texture changes after freezing and thawing.

Nutrition