I’ve had this recipe on my radar since seeing it on Theffeed and when Bev brought home a fillet of wild caught Sockeye salmon, I decided to give it a go. I followed the recipe as written with just a small change.
Cajun Parmesan Salmon
1 tbsp. extra-virgin olive oil
4 (4-oz.) fillets salmon (preferably wild)
2 tsp. Cajun seasoning*, divided
Freshly ground black pepper
2 tbsp. butter
3 cloves garlic, minced
⅓ c. low-sodium chicken or vegetable broth
Juice of 1 lemon
1 tbsp. honey
1 tbsp. freshly chopped parsley, plus more for garnish
2 tbsp. freshly grated Parmesan
Lemon slices, for serving
*-I used Tony Chachere’s Creole Seasoning
1. In a large skillet over medium-high heat, heat oil. Season salmon with 1 teaspoon Cajun seasoning (or less to taste) and pepper, then add to the skillet skin-side up. Cook salmon until deeply golden, about 6 minutes, then flip and cook 2 minutes more. Transfer to a plate and keep warm in a 125F toaster oven.
2. Add butter and garlic to skillet. When butter has melted, stir in broth, lemon juice, honey, remaining teaspoon Cajun seasoning, parsley, and Parmesan. Bring mixture to a simmer.
3. Reduce heat to medium and add salmon back to skillet. Simmer until sauce has reduced and salmon is cooked through, 3 to 4 minutes more. (the thin Sockeye was done enough for us, so it did not go back into the pan)
Add lemon slices to skillet and serve.
We sided it with a salad for a pretty healthy meal.
For Cindy’s low heat tolerance sake, I just sprinkled some Cajun seasoning on the fish and in the sauce and we all thought it was very good with just a little heat and I would make it again. I also liked how quick and easy it was to get to the table.
Have a great day and thanks for stopping by Almost Heaven South.
10/12/21 event date