Cajun Parmesan Salmon

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

The Ingredients:

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

The Instructions:

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.

The Verdict:

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.

Photos can be enlarged by clicking on them and the blue words are links.

Have a great day and thanks for stopping by Almost Heaven South.

Larry

10/12/21 event date