Description
This Cajun Honey Butter Salmon recipe features perfectly seared salmon fillets coated in a flavorful Cajun spice blend and coated with a luscious honey butter sauce. The salmon is pan-seared to develop a crisp, golden crust and finished with a rich, slightly sweet, and garlicky sauce infused with soy and lemon juice. Garnished with fresh parsley and optional black sesame seeds, this dish is a quick and impressive weeknight meal that balances spicy, sweet, and savory flavors beautifully.
Ingredients
Scale
Salmon
- 4 salmon fillets (about 6 ounces each, skin on)
- 1 tablespoon olive oil
- 2 tablespoons Cajun seasoning
- Salt, to taste
Honey Butter Sauce
- 4 tablespoons butter, melted
- 2 tablespoons honey
- 1 tablespoon low-sodium soy sauce
- 4 cloves garlic, minced
- 1 tablespoon lemon juice
Garnish
- 2 tablespoons fresh parsley, chopped
- Lemon wedges
- Black sesame seeds (optional)
Instructions
- Prepare the Salmon: Pat the salmon fillets dry thoroughly with paper towels. Drying the fish is essential to help the seasoning adhere better and to promote a crispy, golden crust during cooking.
- Season the Salmon: Rub each salmon fillet evenly with olive oil. Sprinkle Cajun seasoning over all sides of the fillets and add a pinch of salt to enhance the flavors. The oil helps the spice mix stick and contributes to a flavorful exterior.
- Sear the Salmon: Heat a large nonstick skillet over medium-high heat until hot. Place the salmon fillets skin-side up in the skillet. Sear undisturbed for about 3 minutes to develop a nice crust. Then, flip the fillets so the skin side is down, cooking for another 2 minutes.
- Make the Honey Butter Sauce: While the salmon cooks, melt the butter in a small saucepan over medium heat. Stir in honey, soy sauce, and minced garlic. Allow the sauce to simmer gently for 2 to 3 minutes until slightly thickened and glossy. Remove from heat and stir in the lemon juice for a bright, fresh touch.
- Combine and Finish Cooking: Pour the honey butter sauce over the salmon fillets in the skillet. Continue cooking the salmon for 3 to 5 minutes, spooning the sauce over the fillets frequently until the salmon is fully cooked, opaque, and flakes easily with a fork.
- Garnish and Serve: Transfer the salmon fillets to a serving platter. Drizzle any remaining sauce from the skillet over the top. Garnish with freshly chopped parsley and sprinkle with black sesame seeds if desired. Serve immediately alongside lemon wedges for added zest.
Notes
- Patting the salmon dry before seasoning is key to achieving a crispy exterior.
- If you prefer less spice, reduce the amount of Cajun seasoning or opt for a milder seasoning blend.
- Use low-sodium soy sauce to control the saltiness of the honey butter sauce.
- The black sesame seeds are optional but add a pleasing crunch and visual contrast.
- This dish pairs well with steamed vegetables, rice, or a fresh salad for a full meal.
