Cajun Salmon
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Unrated
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
American
Cajun Salmon
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This Blackened Salmon is quick and easy and delivers restaurant flavor with minimal effort!! The salmon is loaded with blackened seasonings then pan seared to create a crispy, boldly seasoned exterior giving way to a buttery, juicy interior. The pan seared salmon fillets are smothered in a luscious cream sauce spiked with zesty Cajun spices, onions, garlic and bell peppers. I’ve included step by step, detailed instructions in the post so you can master this Blackened Salmon recipe, even if you’ve never made fish before!
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Ingredients
Salmon
- 4 (6-8 oz. each) salmon skinless fillets
- olive oil
- butter optional, melted
Blackened Seasoning
- 2 tsp EACH smoked paprika
- 2 tsp EACH garlic powder
- 2 tsp EACH onion powder
- 1 teaspoon salt
- 1 tsp EACH dried oregano
- 1 tsp EACH dried thyme
- 1/2 teaspoon black pepper
- 1/4-1/2 teaspoon cayenne pepper
Cream Sauce
- 4 garlic minced, cloves
- 2 bell pepper chopped into 1” pieces, any color combination
- 1/2 red onion chopped, medium
- 1 1/2 cups chicken broth low sodium
- 1 tablespoon cornstarch
- 1 cup heavy cream or evaporated milk + 1 tsp cornstarch
- 3/4 cup diced tomatoes well drained, fire roasted
- 1 tablespoon lime juice
- 1/2 cup Parmesan Cheese freshly grated
Instructions
- Lightly brush salmon all over with olive oil or melted butter.
- Mix together all of the Spice Rub ingredients in a medium bowl. Remove 2 tablespoons and rub evenly all over salmon. Reserve remaining spice rub for the sauce.
- In a large heavy bottom skillet, heat 1 tablespoon olive oil over medium-high heat (medium if your stove runs hot). Once hot, add fillets, turn heat down to medium and cook approximately 4 minutes, until crispy and blackened. Flip salmon over and cook an additional 3-6 minutes to your liking (will depend on thickness). If salmon is is browning too quickly, then turn down the heat. Remove salmon to a plate and tent with foil.
- To the oil left in the skillet (don’t wipe out), add enough oil to equal 1 tablespoon if needed. Heat over medium-high heat. Once hot, add onions, and cook 3 minutes; then add bell peppers, garlic and reserved spice mix and cook 2 minutes.
- Add half of the chicken broth to the pan (eyeball it) and whisk the remaining chicken broth with cornstarch until smooth. Add to pan along with heavy cream and diced tomatoes. Bring the sauce to a simmer and simmer until thickened, stirring occasionally.
- Reduce heat to low and stir in Parmesan cheese until melted followed by lime juice. Add salmon back to the skillet and cook a minute or so to heat through. Taste and season with additional salt, pepper and/or cayenne pepper to taste. Garnish with freshly parsley and lime juice if desired.
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