|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 18g||23%|
|Saturated Fat 3g||16%|
|Total Carbohydrate 3g||1%|
|Dietary Fiber 1g||4%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
When you want to spice up your weeknight meal rotation, turn to this easy Cajun Salmon. With this recipe, a flavorful and unique dinner is ready to serve in under 30 minutes.
Start by making your own homemade Cajun seasoning mix by blending salt, onion powder, paprika, thyme, and three types of pepper. Crank up the heat by combining black pepper, white pepper and cayenne pepper for a kick that will knock your socks off. Of course, if you are short on time, you can always use your favorite brand of prepared Cajun seasoning.
A whole salmon filet is coated on all sides with the Cajun seasoning and pan seared to perfection. While the fish is resting, there are a few moments to make an easy pan sauce. After deglazing with a splash of your favorite Southern-style beer, add butter, lemon, garlic and parsley. Instead of the beer you can use a dry white wine for a different flavor profile, or even chicken stock if you prefer a non-alcoholic option.
Spoon this flavorful pan sauce over the spicy salmon and dinner is served. Cajun salmon can be served with any of your favorite Southern side dishes. It is excellent with long grain white rice or even some fried okra.
- Cajun Seasoning:
- 3/4 teaspoon salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon white pepper
- 1/4 teaspoon cayenne pepper
- Salmon and Pan Sauce:
- 1 pound salmon fillet
- 1 tablespoon extra-virgin olive oil
- 3 tablespoons butter (divided)
- 3 garlic cloves (minced)
- 1/2 cup beer
- 2 tablespoons fresh lemon juice
- 2 tablespoons chopped parsley
Gather the ingredients.
In a small bowl, combine the salt, onion powder, paprika, thyme, black pepper, white pepper, and cayenne pepper.
Pat the salmon dry with paper towels. Season the salmon fillet with the homemade Cajun seasoning.
Heat the olive oil in a large skillet over medium heat. Cook the salmon for about 5 minutes on each side. Once cooked through, remove from the pan and set aside while preparing the pan sauce.
Add 1 tablespoon of butter and the garlic to the pan. Cook until fragrant, about 1 minute.
Deglaze the pan with the beer. Cook until the liquid is reduced by half, about 5 minutes.
Stir in the remaining butter, parsley, lemon juice. Bring to a gentle simmer.
To serve, spoon the sauce over the seared salmon.
When buying salmon, first smell the fillet. It shouldn't smell "fishy," it should have the aroma of salty ocean air. The flesh should appear moist and not dried out. Avoid salmon with any brown spots or skin that has started curling up. The salmon should have a vibrant color - anything from deep shares of red, to a brilliant coral hue, or even bright pink. Avoid any salmon that looks pale.