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Blackened Salmon with Creamy Cajun Sauce

A deliciously crispy blackened salmon topped with a rich and creamy Cajun sauce, perfect for a weeknight dinner or special occasions.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Cajun
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Salmon
  • 4 pieces Salmon fillets, about 1 inch thick Look for bright, firm fillets with a fresh, ocean-like smell.
  • 2 tablespoons Olive oil or melted butter Brushing on the oil helps spices adhere and creates a flavorful crust.
  • 2 tablespoons Cajun seasoning Use store-bought or homemade for a richer flavor.
  • to taste Salt and pepper Only if your seasoning is not salty enough.
For the Creamy Cajun Sauce
  • 2 tablespoons Butter Use for making the sauce.
  • 2 cloves Garlic, minced Adds depth to the flavor.
  • 1 cup Heavy cream (or half and half) For a lighter version, use coconut milk.
  • 1 tablespoon Lemon juice A squeeze of lemon brightens the dish.
  • optional Parmesan For extra savory flavor.

Method
 

Preparation
  1. Pat the salmon fillets dry with paper towels until they feel rough to the touch.
  2. Brush the fillets lightly with olive oil or melted butter, then coat them thoroughly with Cajun seasoning.
  3. Preheat a cast-iron skillet over medium-high heat until it’s intensely hot, then drizzle in a thin layer of oil.
Cooking
  1. Place the fillets in the skillet and cook for about 3 to 5 minutes per side without moving them.
  2. Transfer the cooked salmon to a plate and set aside.
  3. Lower the skillet heat to medium, add butter, and let it melt.
  4. Add minced garlic and cook for about 20 seconds until fragrant.
  5. Pour in heavy cream and let it bubble gently for a few minutes until thickened, then squeeze in lemon juice.
  6. Taste and adjust seasoning, then spoon the creamy sauce over the salmon and serve immediately.

Notes

Store leftovers in an airtight container for up to 3 days in the fridge or freeze for up to 2 months. To reheat, warm gently in the oven. Consider marinating the salmon for an hour before cooking to enhance flavor.