This Cajun salmon is a quick skillet dinner featuring seared salmon fillets in a buttery garlic sauce made with white wine, honey, parsley and lemon. The Cajun spices provide a nice kick, while the honey and lemon balance the flavors. It’ll be ready in about 30 minutes and goes well with rice and simple vegetables.
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Heat frying pan: Heat a cast iron skillet over medium heat.
Salmon season: While skillet heats, sprinkle 1 pound salmon fillets (4 fillets) on all sides 4 teaspoons Cajun spices And ½ teaspoon oregano.
Searing salmon: Add 1 Tablespoon olive oil fry the salmon for 2-3 minutes per side until it has a good colour. It won’t be fully cooked yet. Place salmon on a plate.
Build sauce: Set the stovetop heat to medium. Add 4 Tablespoons of butter And 3 cloves of garlic and cook for about 1 minute until fragrant. Pour in ½ cup dry white wine and simmer for 3-4 minutes to reduce slightly.
Finishing sauce: Stir it 2 Tablespoons of honey, 1 Tablespoon chopped fresh parsleyand juice out ½ medium lemon.
Finish cooking salmon: Return the salmon to the frying pan. Spoon the sauce over the fillets and cook for another 3-4 minutes, until the salmon flakes easily and reaches an internal temperature of 145°F. (Salmon cooks quickly, so watch carefully.)
Serve: Garnish with lemon slices and extra parsley if you like, and serve immediately.
Decreasing the spice level: This recipe is quite spicy. For a milder version, use 2 teaspoons of Cajun seasoning instead of 4 teaspoons.
Leftovers: Store the cooked salmon and sauce in an airtight container in the refrigerator for up to 3 days. Gently heat the salmon on the stovetop or in the microwave so that it does not dry out.
Freezing: Do not freeze this recipe. The sauce may separate and the salmon texture will change after freezing and thawing.
Portion: 4us, Calories: 363kcal (18%), Carbohydrates: 13G (4%), Egg white: 23G (46%), Fat: 22G (34%), Saturated fat: 9G (56%), Polyunsaturated fat: 4G, Monounsaturated fat: 8G, Trans fat: 0.5G, Cholesterol: 92mg (31%), Sodium: 145mg (6%), Potassium: 668mg (19%), Fiber: 1G (4%), Sugar: 10G (11%), Vitamin A: 1472IU (29%), Vitamin C: 9mg (11%), Calcium: 38mg (4%), Iron: 2mg (11%)
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