I don’t know about you, but Cajun seasoning is one of those things I have to have on hand at all times.
When it comes to trying to figure out an easy recipe for weeknights, or even to spice up a sandwich for lunch, Cajun seasoning is one of my go-tos.
Lately, I have been craving salmon. The juicy, flaky fish happens to be my favorite type of seafood of all time.
Rich and filling, it’s satisfying and delicious, offering a little something extra than your other types of plain ol’ white fish.
Unfortunately my husband is not a salmon fan, so I rarely get the chance to make it unless I am eating by myself. Thankfully, that happens every once in a while when he has to work late…
I know, it’s probably not the nicest thing to say I am happy when I don’t have to eat with my husband on occasion, but this fish is really that good!
In addition to being tasty, this pink fish is actually full of good things for your body too, as a source of high quality protein and omega-3 fatty acids.
Salmon also happens to be a fantastic source of B vitamins, which help to protect and maintain your heart, brain, and nervous system.
Have I convinced you that you need more of this seafood in your life yet?
When it comes to preparing this fish at home, I usually go one of two ways. I either broil the fish, or I cook it quickly in a pan on the stove. Either way, the salmon cooks quickly, and gets all juicy and flaky while maintaining its flavor.
This particular recipe requires such little work, it’s almost laughable.
There are essentially three steps:
- Prep the fish by cutting it in half to create two equally-sized fillets, then use tweezers to remove any pin bones you find. I like to ask my local fish guy to remove the pin bones for me when I place my order at the seafood counter. They will do this for you, no problem.
- To make the seasoning blend, you simply throw everything in a bowl and mix it all together. It’s that simple, and all you have to do is spread it on the fleshy side of each fillet to form a nice crust.
- Cook the fillets for a few minutes on each side.
That’s it, and making this delicious entree only takes about 10 minutes total. Can you believe it?
The Cajun spice provides the fish with so much punch and flavor, and you don’t even have to worry about having premade Cajun seasoning on hand. The ingredients required to make the blend are a combination of spices that you likely already have in your spice rack. We love putting it on everything, from sweet potato fries to blackened chicken.
Now the only question is, what do you serve it with? Keep reading through to the end of the article for my tips and suggestions!Print
This Cajun salmon is a quick and easy recipe that’s perfect for adding to your weeknight dinner rotation. It’s flaky, juicy, and full of flavor.
For the Seasoning Blend:
- 1 1/2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 1/2 tsp freshly ground black pepper
- 1/2 tsp salt
- 1/4 tsp cayenne pepper
- 1/4 tsp ground thyme
For the Fish:
- 1 Tbsp unsalted butter
- 1 Tbsp olive oil
- 12–16 oz skin-on wild salmon fillet, cut in half
- In a small bowl, stir together spices for the Cajun seasoning blend until well combined. Set aside.
- In a large skillet over medium heat, warm butter and olive oil together. Heat until the pan is hot, but not smoking, and butter is melted.
- While the oil and butter are heating up, rub the Cajun seasoning blend evenly on the flesh side of the fillets.
- Place fillets skin side down in the pan. Cook for about 2-3 minutes, until you can see the outer pink of the salmon begin to turn white at the bottom and creep up about halfway through the fillets. The skin should be brown and crispy at this point.
- Flip the fillets and cook on the other side for about 2 minutes. Salmon is done when cooked through and flaky. Remove from heat and serve immediately.
- Category: Seafood
- Method: Stovetop
- Cuisine: Main Course
Keywords: seafood, salmon, fish, Cajun
Cooking By the Numbers…
Step 1 – Prep and Measure Ingredients
Cut the salmon in half, to form two equally sized fillets. Use tweezers to remove any small pin bones that you find, checking with your fingertips to locate them.
Measure out all of the remaining ingredients as listed on the ingredients list.
Step 2 – Make Seasoning Blend
Step 3 – Cook
Rub the fleshy side of both fillets evenly with the Cajun seasoning blend.
Once the butter is melted, when the oil is shimmering but not smoking, place the fillets skin side down in the pan. Cook for about 2 to 3 minutes. You’ll see that the outer pink of the fillet begins to turn white at the bottom and the color will creep up halfway through the fillets.
Flip the fillets (the skin should be brown and crispy at this point) and cook on the other side for about 2 minutes. The salmon is done when cooked through and flaky. Keep an eye on it, and don’t overcook the fish.
A Delicious Weeknight Fish Entree with Simple Sides
My personal favorite side dish to serve this with is garlic parsley mashed potatoes (recipe coming soon!), which you see in some of the photos. The garlic and parsley flavors are fresh and rich, making this a lovely pairing with the flavor-rich salmon.
If you prefer not to use potatoes, you can also make a cauliflower mash instead as a tasty alternative. Either way, you’ll get some creaminess that balances so well with every bite of the fish.
Want more ways to eat this lovely fresh seafood? Check out some of our favorite salmon recipes below:
- Salmon Tacos with Tomatillo Guacamole and Red Cabbage
- Salmon Burgers with Classic Green Goddess Dressing
- Grilled Salmon in Low-Calorie Creamy Dill Sauce
- Chipotle Lime Salmon
- Honey Ginger Salmon
What will you serve this entree alongside for dinner this week? Tell us in the comments below. And be sure to come back to rate the recipe once you try it!
Photos by Meghan Yager, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published by Shanna Mallon on March 8, 2013. Last updated: January 8, 2020 at 13:08 pm.
Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.
About Meghan Yager
Meghan Yager is a food addict turned food and travel writer with a love for creating uncomplicated, gourmet recipes and devouring anything the world serves up. As the author of the food and travel blog Cake 'n Knife, Meghan focuses on unique foodie experiences from around the world to right at home in your own kitchen.