April 17, 2020
By Abby Rogerson, WSG Student Assistant
What’s more satisfying than a thick, deep red fillet of salmon? That fillet blackened with a blend of Cajun-inspired spices. If you don’t have Cajun seasoning on hand (like me), you can make your own with spices you likely already have in your pantry. I used this mix. In the spirit of ‘using what I have,’ I paired the fillets with some roasted potatoes and a simple green salad tossed with Dijon vinaigrette.
Not only is salmon a healthy choice for you and your family–providing lots of vitamins, minerals, and omega-3 fatty acids–eating locally-caught salmon is also a great way to support a healthy food system. By buying local, you’re helping sustain the rich and proud tradition of commercial salmon fishing in Washington. The Washington Department of Fish and Wildlife manages the state’s commercial fishing industry, working to provide sustainable access to local seafood for all Washington residents.
If you like this Cajun Salmon recipe, download the recipe card here!
- Olive oil
- 4 4-ounce fillets salmon
- 3 teaspoons Cajun seasoning
- 2 tablespoons butter
- 3 cloves garlic, minced
- ⅓ cup chicken or vegetable broth
- 1 lemon, juice
- 1 tablespoon honey
- 1 tablespoon parsley, chopped
- 2 tablespoons parmesan, grated
Step 1: Heat a good drizzle of olive oil in a skillet over medium-high heat. A cast-iron skillet works well here. If you’re making four fillets, cook them in two batches.
Step 2: Season the flesh-side of each fillet with about ½ teaspoon of Cajun seasoning. Add to the hot skillet skin-side up.
Step 3: Cook for about 6 minutes, then flip and cook for 2 more minutes or until golden in color. Transfer to a plate. Repeat with the second batch of fillets, and put those on the plate too.
Step 4: Add the remaining Cajun seasoning, butter, garlic, broth, lemon, honey, parsley, and parmesan to the skillet. Bring to a simmer.
Step 5: Reduce heat and add the salmon back into the skillet. Cook until the salmon is cooked through and the sauce is at a desired consistency.