This Cajun Salmon recipe comes together in under 30 minutes for a quick weeknight meal. This pan-seared salmon has a crispy, slightly spicy crust that compliments the rich buttery salmon fillet so beautifully. Plus it's so easy to make, I don't even know if it qualifies as a recipe. It's on repeat at our house and also one of my emergency meals if I can't think of anything for dinner. I started buying frozen salmon, and realized it only takes a few minutes to defrost running it under cold water. Game changer!
Is Cajun Salmon spicy?
Yes, it does have some spice to it because of the cayenne pepper used in the Cajun spice blend, but if you are making a homemade blend, you could omit it. I would highly encourage you to keep a little spice though! It really makes it delicious.
How do you make it?
This skillet salmon recipe is so simple, especially if you opt to use a store bought Cajun blend. If you'd rather make your own though, I've included my favorite Cajun spice recipe. First, mix together the Cajun spice, which is paprika, salt, garlic powder, oregano, black pepper, onion powder and cayenne pepper. Rub each salmon fillet generously with the spice blend. Heat some olive oil in a large pan, and place the fillet's SKIN SIDE UP so the seasoned part hits the oil first. I know, I know that's technically wrong. Most chefs or cooks would totally disagree on my method, but I find this is the best way to a nice blackened crust on the top of the fish. Trust me, I've tried the skin side down, and well, it's not as good. Serve this Cajun salmon immediately.
How do you defrost salmon quickly?
As I mentioned before, I've started buying frozen salmon fillets so I don't have to worry about fresh fish going bad if our plans change and I can't get around to cooking it. I find having frozen salmon on hand is a great way to have backup meals too, again if plans change and I can't get to the store.
I want to preface this by saying, I researched this method but by no means am an expert. Please be careful when handling any raw meat.
First, REMOVE IT FROM PACKAGING and place in another water tight container. Thawing the fish in it's original packaging can cause botulism. Submerge the frozen salmon in a bowl of COLD water for 30 minutes. If the salmon is still frozen, replace the cold water for another thirty minutes. It's important to refresh the water so bacteria doesn't grow.
What do you serve with Cajun Salmon?
My favorite side item to serve with this skillet salmon recipe is a cheesy broccoli rice. I used to get the Rice-a-Roni Cheesy Broccoli, but now I try and make my own less processed version. No judgement though if you opt for the boxed mix! I totally get it. I know it seems weird to pair a cheesy dish with fish, but this combo is so good! We are just breaking all the rules over here.
If you love this recipe I would love to know! You can rate this recipe and leave a comment, and tag a photo on Instagram @hungrywaitress! Here's the recipe:Print
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