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cajun honey butter salmon recipe
Ben Carraoli

Cajun Honey Butter Salmon Recipe

I can’t think of a dish that satisfies as much as this Cajun Honey Butter Salmon. When I made this for dinner last week, the house was filled with the rich aroma of garlic and honey caramelizing with Cajun spices.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 3
Course: Dinner
Calories: 400
Ingredients Method Notes

Ingredients
  

  • 1 lb salmon fillets about 3-4 pieces: Use thawed salmon for even cooking. Fresh salmon works best for a tender texture.
  • 1 tablespoon Cajun seasoning: A bold blend that adds depth and spice to the dish. Use a salt-free mix to control the sodium level.
  • 2 tablespoons olive oil: Perfect for searing the salmon to golden perfection without overpowering its flavor.
  • ¼ cup butter: Melted salted butter adds richness to every bite.
  • ¼ cup honey: Sweetens the sauce while balancing the spiciness of the Cajun seasoning.
  • ¼ teaspoon Cajun seasoning: Adds a cohesive kick to the sauce's flavor profile.
  • 5 cloves garlic minced: Fresh garlic enhances the sauce with its aromatic depth.

Method
 

  1. Start by patting the salmon dry with a paper towel. Sprinkle the Cajun seasoning evenly over the salmon, rubbing it onto both sides for maximum flavor. The dry rub creates a flavorful crust during cooking, ensuring each bite is bold and delicious.
  2. Combine the melted butter, honey, Cajun seasoning, and minced garlic in a small bowl. Whisk everything together until smooth. The combination of melted butter and honey creates a velvety texture, while the garlic adds a savory aroma to balance the sweetness. Set the sauce aside.
  3. Heat olive oil in a non-stick skillet over medium-high heat. Place the salmon in the pan, skin-side up, and cook for about 3 minutes. This helps achieve a beautiful golden crust. Flip the fillets and cook the other side for another 3 minutes, until the salmon is fully opaque.
  4. Turn the heat down to medium-low and pour half of the honey butter sauce over the salmon during the last minute of cooking. The sauce will caramelize slightly, coating the fish in a luscious glaze. Remove the skillet from the heat, drizzle the remaining sauce over the salmon, and garnish with parsley or lemon slices.

Notes

  • Adjust Spice Levels: If store-bought Cajun seasoning is too salty, start with a smaller amount and adjust later.
  • Lower the Heat: Reduce the heat before adding the sauce to prevent it from burning.
  • Check for Bones: Always run your fingers along the fillets to ensure no pesky bones remain.
  • Serve Warm: The sauce thickens as it cools, so serve the salmon immediately for the best texture and flavor.