Easy New Orleans Salmon Recipe
Bold, buttery Cajun salmon with a tangy pan sauce you can make in minutes. Weeknight easy, restaurant flavor.
Pin This Recipe For Later!
Share The Yum On Facebook
Print
Servings:
Ingredients
Main Ingredients
- 1.5 lb skin-on salmon fillets cut into 4 pieces
- 1.5 tbsp olive oil
- 2 tbsp unsalted butter
- 1.5 tbsp fresh lemon juice
- 1 tbsp light brown sugar
- 2 tsp Cajun seasoning
- 1 tsp smoked paprika
- 1.5 tsp minced garlic
- 0.5 tsp dried thyme
- 0.5 tsp dried oregano
- 0.25 tsp cayenne pepper
- 0.75 tsp kosher salt
- 0.5 tsp black pepper
- 1 tsp hot sauce
- 1 tbsp chopped fresh parsley for garnish
Instructions
Preparation Steps
- Stir Cajun seasoning, paprika, brown sugar, thyme, oregano, cayenne, salt, and pepper together.
- Pat salmon dry. Rub with olive oil, then coat all sides with the spice blend.
- Heat a large skillet over medium-high until hot.
- Sear salmon flesh-side down for 2 to 3 minutes until well browned.
- Flip skin-side down. Add butter and garlic; let the butter foam.
- Pour in lemon juice and hot sauce. Baste salmon with the buttery pan sauce.
- Cook 4 to 6 minutes more, until just opaque or 125°F in the center.
- Rest 2 minutes. Spoon sauce over and garnish with parsley.
Notes
Variation: Swap hot sauce for 1 tsp Worcestershire for a mellower, savory finish. Serve over creamy grits or dirty rice to catch the sauce. Leftovers keep 2 days refrigerated; flake into salads or tacos and warm gently.
This recipe is an original creation inspired by classic Easy New Orleans Salmon Recipe flavors. All ingredient ratios and instructions are independently developed.