Apr 24, 2023, Updated Jun 18, 2024
Cajun Honey Butter Salmon: Why You’ll Love this Recipe
SO tasty: buttery, flaky salmon generously spiced with a scrumptious blend of Cajun spices (which all happen to be pantry staples), finished with a sticky, spicy sauce: this recipe will undoubtedly make it into your regular weeknight rotation. Quick and easy: Salmon fillets could in minutes, and this buttery cajun honey pan sauce is so simple and fast. As healthy as it is delicious: loaded with protein and nutritious omega 3 fats, this is one lip-smacking dish that also happens to be good for you.
Gather Your Ingredients
Cajun Spice Mix: An aromatic blend of paprika, salt, onion powder, thyme, garlic powder, oregano, black pepper and cayenne pepper to give a unique kick of flavours. Make this spice mix from scratch with the recipe below or swap in storebought. Avocado Oil: For cooking the salmon; it is heat-stable and has a neutral taste that won’t overpower the spice mix. Salmon: For this recipe you’ll need 4 5-6 oz portions of salmon. Butter: To add creaminess and flavour to the pan sauce. Honey: Sweetens up the pan sauce and adds a nice contrast against the spiciness of the Cajun spices. Red Chilli Flakes: To give an extra bit of heat to the dish.
Grab These Tools
Sharp Knife: A sharp knife is essential for cutting salmon if you’re going to buy one large filet and cut it into smaller portions. Cast Iron Skillet: If you have one, use it – it gives fish an amazing texture and a beautiful golden sear! Thermometer: Use this to check that your salmon has reached the perfect temperature of 125 degrees F (for perfectly cooked, moist fish). Small Mixing Bowl: For combining all the wonderful spices together into a unique flavour blend.
How To Make It: Step-by-Step Directions For Preparing The Dish
Mix Spices: Combine all spices together in a small bowl. Prepare Salmon: Pat the salmon dry with paper towels and sprinkle the spice mix evenly over both sides of the fish.
Cook Salmon: Preheat a cast iron (or nonstick) skillet for several minutes over medium-high heat. Add oil and let it preheat for 30 seconds before adding the salmon (skin-side-down if it has skin). Cook undisturbed until it releases easily from the pan, about 4 minutes. Flip the salmon and add the butter to the pan. Once melted, tilt the pan and spoon the butter over the salmon for 1-2 minutes until salmon is cooked through (it should reach 125ºF for perfectly moist fish. If you don’t have a thermometer, test with a knife – it will flake easily and be opaque when done). Transfer salmon to a plate to rest for a few minutes.
NEXT READING: Moist Salmon Recipes (+ a food science expert’s 7 PRO tips for meltingly moist and tender salmon every time!)
Make Sauce: Add honey to the pan with a pinch of salt and chili flakes; simmer until slightly thickened and glossy, less than a minute. Spoon sauce over cooked salmon fillet before serving.
Choose the Perfect Side Dishes
Vegetables: From Crispy Roasted Brussels Sprouts to simple pan-fried asparagus, veggies add nutrition, texture and colour to your plate. Couscous: One of these Israeli couscous recipes or simple fluffy plain couscous (here’s how to cook perfect couscous) make lovely accompaniments. Salads: Whether you prefer a Greek pasta salad or a classic spinach strawberry salad, fresh greens are always a great option to pair with pan-seared fish.
RELATED: 35+ Best Side Dishes for Salmon
Make Ahead And Storage Tips
Container Prep: For quick storage, portion out individual servings of cooked salmon into airtight containers. Refrigerate for up to four days for easy lunches. Leftover Love: When you have leftovers, transform them with creative recipes. Salmon wraps or salmon tacos are always a hit! If using frozen salmon, thaw it in the fridge overnight or submerged in cool water for 30-60 minutes (as long as it’s in an airtight bag).
