Creamy Cajun Salmon
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If you want to make a Cajun salmon recipe that is sure to be a hit at your dinner table, this is the recipe you should make. The salmon is seasoned with a simple-to-make Cajun seasoning blend and quickly seared until blackened. Then, I add a little cream to the pan to make a creamy Cajun sauce. It’s a delicious dinner that’s ready in only 20 minutes!
This is one of my absolute favorite ways to cook salmon. The fillets are coated in a bold Cajun spice blend, then blackened until perfectly crusty on the outside and tender inside. I serve them with the easiest creamy Cajun sauce, which cools things down just enough and pulls the whole dish together.
The best part is how flexible the spice level is. I’ll tone it down when I’m cooking for anyone sensitive to heat, or crank it up when I’m in the mood for something fiery. Either way, it’s a fast, flavor-packed dinner that never disappoints.
What is the best Cajun seasoning for salmon?
I use my favorite Cajun seasoning in this recipe. You’ll find a generous amount of paprika, garlic powder, and onion powder in here. There’s also some thyme, oregano, salt, and pepper for lots of flavor. And when I want it spicy, I add cayenne.
What to serve with Cajun salmon
In the pictures, I show this salmon with my garlic butter asparagus on the side; It’s a great combo! Or you can season some roast potatoes with my homemade cajun seasoning to keep the theme going.
The creamy sauce is delicious spooned over some basmati rice or cauliflower rice. Roasted broccoli also goes well with this recipe. And cajun sweet potato fries are always a hit!
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Cajun Salmon Recipe
Ingredients
- 4 5-ounce salmon fillets (see notes)
- 1 tablespoon cooking oil (I like avocado oil)
- ⅓ cup heavy cream
- Minced parsley (to serve)
Cajun Seasoning
- 1 tablespoon paprika
- 1 ½ teaspoons EACH: onion powder and garlic powder
- ½ teaspoon EACH: thyme, oregano, salt, pepper, and cayenne (see notes)
Instructions
- Mix the seasoning ingredients together in a small bowl. Reserve about ½ tablespoon of the seasoning then sprinkle the remaining evenly over the top of the salmon.1 tablespoon paprika, 1 ½ teaspoons EACH: onion powder and garlic powder, ½ teaspoon EACH: thyme, oregano, salt, pepper, and cayenne
- Heat the oil in a large nonstick pan over medium-high heat. Add the salmon to the pan, top side facing down. Cook for 5 minutes, or until the side of the salmon that is facing the pan is well-browned (blackened). Flip the salmon over and continue to cook for another 3-4 minutes, or until the salmon is fully cooked. It should reach an internal temperature of 140 degrees Fahrenheit. Remove the salmon from the pan.1 tablespoon cooking oil, 4 5-ounce salmon fillets
- Add the cream and the reserved ½ tablespoon of cajun seasoning to the pan. Simmer for about 1 minute, or until the cream reduces slightly. Serve the salmon with the cajun cream sauce poured over the top and a little minced parsley for color.⅓ cup heavy cream, Minced parsley
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Notes
Nutrition
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FAQs about this recipe
If you don’t find the answer you’re looking for here, you can ask it in the comments below, and we’ll get back to you as soon as possible!
Can I use store-bought Cajun seasoning?
Yes, you can! You’ll want to use a touch less than three tablespoons. But make sure to taste it first – if it’s super spicy and you’re sensitive to heat, use less.
Can I make this ahead of time?
Fish always tastes best when cooked fresh. Luckily, this recipe came together very quickly. If you’re making this for guests and want a jump start, I recommend making the spice mix beforehand. You can even make extra and store it in your pantry for an easy dinner in a few weeks.
How to store leftovers
If you have leftovers, lucky you! Let them cool to room temperature, and then store them in a covered container in your fridge for 3-4 days. You can reheat them gently on the stovetop or microwave, adding a little water to loosen the sauce.
Can I freeze this recipe?
Cream sauces will usually separate after being frozen, but most of the time, they will come back together with a good whisk once reheated. If you’re ok with the small risk that the sauce won’t come together, you can freeze this salmon in an airtight container for up to three months. These Stasher bags are my FAVORITE for storing leftovers in the freezer.
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Made this quickly for a Thursday night Salmon dinner. Was pretty easy (I am not a great cook) and it tasted great! There seemed to be a lot of spice left over so I may have not used enough on the salmon but it was very tasty!
I’m so happy to hear that it was a hit! Any leftover spice blend will keep for a long time in your pantry – it’ll be even easier to make next time!
Thank you for this recipe. Im looking forward to incorporating some or all of the ingredients in some canned salmon. Im planning on making salmon patties. I might try putting ingredients in salmon patties or making this sauce to put over the salmon patties. If i ever get some fresh or frozen salmon id like to make this sauce to put on it.
I live on the coast and I make a LOT of fish. This recipe made my humble rockfish filets soooo sexy. The sauce was glossy and luxurious and the spice was spot on. This is my new go-to fish recipe. Thanks!
Can I sub coconut milk for the cashew cream? I have the So Delicious boxed kind in the fridge.
No unfortunately that won’t work. Cashew cream thickens when it’s cooked, which creates the thick cream sauce. So Delicious will remain thin and watery. So if you use that, you’ll have to thicken it. A cornstarch slurry should work fine.
Fantastic recipe, quick, easy and great flavor! ?
We really enjoyed this recipe! My husband isn’t huge on heat so I only added half of the cayenne pepper and it was perfect! I also wanted more sauce and had extra spices left over so I doubled the heavy cream. The sauce is amazing, I think it would be great with chicken and a pasta!