This Cajun Salmon recipe is a fast and simple weeknight dinner you’ll want to make on repeat.
The Cajun seasoning adds a burst of flavor that creates an excellent crust right on the pan with a flakey and perfectly cooked texture we all love.
Is Cajun Seasoning Good on Salmon?
This seasoning is PERFECT for salmon! It’s slightly spicy and a little smoky, and it pairs great with a neutral fish without overpowering its taste.
The best part is that a little Cajun seasoning goes a long way, and you can either make your own or purchase your favorite brand.
Love Cajun seasoning? Check out these classic New Orleans recipes!
What You Need
Other than your favorite pan, here is what you’ll need to prep and make salmon with cajun seasoning:
- Salmon fillets: buy this fresh or frozen from the store. If frozen, thaw before cooking.
- Olive oil: for cooking and making sure it doesn’t stick to the pan. Also makes a terrific seared crust.
- Salt and pepper: for seasoning.
- Unsalted butter: make sure that it’s at room temperature. If you only have salted butter, you can use it but omit adding in the extra salt.
- Cajun seasoning: choose your favorite brand and enjoy.
As always, check the recipe card for the ingredient amounts and detailed cooking directions.
How to Make Cajun Salmon in a Pan
Once you realize how quickly and easy it is to cook salmon in a pan, you’ll love having this healthy salmon recipe on your radar. Follow the simple step-by-step instructions to cook flaky salmon.
- Prepare the salmon
Pat salmon fillets dry on both sides with a paper towel. Rub all over with oil, then season with salt and pepper to taste. Sprinkle 1 teaspoon of Cajun seasoning on top of the salmon fillets. - Sear the salmon
Heat a pan over medium-high heat, place salmon fillets, skin side-up (if using with skin), and sear the tops for about 4 to 6 minutes, flip the salmon, and cook an additional 6 to 8 minutes, until the salmon flakes separate easily. Turn off the heat. Salmon cooking times will vary by the thickness of the salmon pieces. - Prepare the seasoning
While the salmon cooks, combine the softened butter with the remaining 3 teaspoons of Cajun seasoning (1 tablespoon) in a small dish. - Combine and serve
Place a generous dollop of Cajun butter on top of each salmon fillet, allow it to melt for 30 seconds, and plate the salmon. Use the back of a spoon to spread Cajun butter over the top.
Make next: Cajun Salmon Pasta
How to Know It’s Done
It’s important to make sure that salmon is cooked all the way. An easy way to check is to press the salmon with a fork in the thickest part of the salmon. It should flake into pieces easily, indicating that it’s done.
You can also check the salmon using a meat thermometer as well or read this full article on time and temperature of cooking salmon. If you prefer to bake it, you can use the salmon in foil method or bake cajun salmon on a sheet pan.
Best Sides for Cajun Salmon
Don’t forget to pair some of your favorite sides with this simple salmon recipe! Some great side dish options are:
Quick Cajun Salmon
Ingredients
- 4 salmon fillets
- 1 tablespoon olive oil
- Salt and pepper, for seasoning
- 4 tablespoons unsalted butter, at room temperature
- 4 teaspoons Cajun seasoning, divided
Instructions
- Pat salmon fillets dry on both sides with a paper towel. Rub all over with oil, then season with salt and pepper to taste. Sprinkle 1 teaspoon of Cajun seasoning on top of the salmon fillets.
- Heat a pan over medium-high heat, place salmon fillets, skin side-up (if using with skin), and sear the tops for about 4 to 6 minutes, flip the salmon, and cook an additional 6 to 8 minutes, until the salmon flakes separate easily. Turn off the heat. Salmon cooking times will vary by the thickness of the salmon pieces.
- While the salmon cooks, combine the softened butter with the remaining 3 teaspoons of Cajun seasoning (1 tablespoon) in a small dish.
- Place a generous dollop of Cajun butter on top of each salmon fillet, allow it to melt for 30 seconds and plate the salmon. Use the back of a spoon to spread Cajun butter over the top.
ConV
When you say season the top, do you mean the flesh side? Do you remove the skin at any point? Thanks!
Laura Fuentes
Great Q! If your salmon has the skin on, season the tops as in flesh-side, is correct. If using skinless salmon fillets, then just one side would get the seasoning. I personally remove the skin after cooking since it adds flavor to the protein. I serve it directly on the plate and the salmon separates/flakes off from the skin. If you dont’ want it with skin on your plate, you can slide a spatula between the salmon and the skin. It should also separate easily.