Go Back
Blackened Salmon fillets in Creamy Cajun Sauce with garlic and bell peppers in a skillet.

Blackened Salmon with Creamy Cajun Sauce

A quick and flavorful blackened salmon dish with a creamy, spicy Cajun sauce that's perfect for weeknight dinners or special occasions.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Cajun, Creole
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Salmon
  • 4 fillets Salmon fillets, about 1 inch thick Skin on or off both work
  • 2 tablespoons Olive oil or melted butter For cooking salmon
  • 2 tablespoons Cajun seasoning Store-bought or homemade
  • to taste Salt and pepper Only if your seasoning is not salty
For the Creamy Cajun Sauce
  • 2 tablespoons Butter For the sauce
  • 2 cloves Garlic, minced
  • 1 cup Heavy cream Or half and half if that is what you have
  • 1 tablespoon Lemon juice A squeeze of lemon
  • optional Parmesan For extra savory flavor

Method
 

Preparation
  1. Pat the salmon dry. This matters. Dry fish equals better crust.
  2. Brush with a little oil or melted butter, then coat with Cajun seasoning on all sides.
Cooking
  1. Heat a skillet over medium high heat until it feels properly hot. Add a thin layer of oil.
  2. Cook salmon for about 3 to 5 minutes per side depending on thickness. Try not to move it around. Let the crust form.
  3. Move salmon to a plate. In the same pan, lower heat to medium. Add butter, then garlic for about 20 seconds.
  4. Pour in cream and let it bubble gently until it thickens a bit. Squeeze in lemon, taste, and adjust.
  5. Spoon sauce over salmon and serve right away.

Notes

Open a window while cooking as blackening can get a little smoky. Do not overcook salmon; it should flake easily but still look juicy in the middle.