Cajun Pan Seared Salmon

Salmon is the easiest fish to make to me, especially in a non-stick pan or cast iron skillet. Cajun pan seared salmon has been my go to salmon recipe lately and you can pair it with a bunch of different sides for a quick and easy meal. It’s also a very healthy option if you are trying to go that route and get more nutrients in your diet. It’s rich in Omega 3 fatty acids, great source of protein, and high in B vitamins. So it makes me feel better when I eat it. Cajun seasoning is my favorite seasoning to use on salmon because it’s a delicious blend of herbs and spices all in one bottle, one stop shop. Then while it’s cooking it gets based with butter that has garlic and thyme infusing with it. You’ll want to make it almost every night.

Cajun Pan Seared Salmon Ingredients

Cajun Pan Seared Salmon Ingredients

Salmon– I like skin on salmon because I love the contrast of the crispy skin with the flaky fish.

Butter– A must for basting the salmon. It gives another level of flavor.

Thyme– I used dried thyme because I always hav dried herbs on hand because they last longer. If you have fresh thyme that is great and you can toss in a couple of sprigs.

Garlic– I used whole cloves and smash them slightly to open them up a bit. I would recommend whole cloves over minced because you don’t want them to burn at all.

Cajun Seasoning– You can use any brand or even a homemade blend you may have created on your own.

How To Pan Sear Salmon

Heat a non stick pan (or cast iron skillet) and add some olive oil over medium high heat. Place the salmon skin side down in the pan and season the flesh side with the cajun seasoning. Cook for 4 minutes.

Salmon skin side up in hot pan with butter and thyme

Flip the salmon over and the skin will be nice and crisp. Add the butter, garlic, and thyme to the pan and let it melt and infuse.

I like to take the garlic cloves out of the oil and rub and place them on the skin. Then tilt the pan so the butter pools in one spot and bast the salmon fillets. To me the hot butter being pour over the garlic cloves makes it release more flavor. I don’t know if its true but to me it works lol. The salmon cooks on this side for 5 minutes.

Plated Cajun Pan Seared Salmon

I served my salmon with a simple arugula and tomato salad that I topped with balsamic dressing. I also have a lemon wedge that I charred in the pan with the salmon to squeeze over the top. Other things you can serve with the salmon are mashed potatoes, sauteed spinach, and brussel sprouts.

Plated Cajun Pan Seared Salmon

Can Pan Seared Salmon

Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Main Course
Cuisine American
Servings 2 people

Ingredients
  

  • 2 salmon fillets skin on
  • 1 tbsp olive oil
  • 2 tbsp butter
  • 1 tbsp cajun seasoning
  • 4 cloves garlic
  • 1 tsp dried thyme

Instructions
 

  • Heat a non stick pan (or cast iron skillet) and add some olive oil over medium high heat. Place the salmon skin side down in the pan and season the flesh side with the cajun seasoning. Cook for 4 minutes.
  • Flip the salmon over and the skin will be nice and crisp. Add the butter, garlic, and thyme to the pan and let it melt and infuse.
  • Top the salmon with 2 cloves each of garlic and tilt the pan to pool the butter to one side. With a spoon begin to bast the salmon.
  • Serve hot and enjoy!

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