Description
Creamy Cajun Salmon is a flavorful and rich dish featuring tender salmon fillets marinated in a zesty Cajun seasoning blend, seared to golden perfection, and served with a luscious creamy Cajun sauce made from sun-dried tomatoes, Parmesan, garlic, and spinach. This dish balances the boldness of Cajun spices with a velvety, indulgent sauce ideal for a satisfying dinner.
Ingredients
Units
Scale
Salmon
- 4 boneless skinless Salmon Fillets, approx 7oz/200g each
- 1 tbsp Cajun Seasoning
- 1 tbsp Olive Oil
- 1 tbsp Lime Juice
- 1/4 tsp Salt (or to taste)
- 1/4 tsp Black Pepper (or to taste)
Creamy Cajun Sauce
- 1 cup / 240ml Heavy/Double Cream, at room temperature
- 1/2 cup / 120ml Chicken Stock (can substitute with vegetable stock)
- 1/4 cup / 60ml Dry White Wine (or more stock if preferred)
- 1 cup / 125g Sun Dried Tomatoes, diced
- 1/3 cup / 30g freshly grated Parmesan
- 2 tbsp / 1oz / 30g Unsalted Butter
- 2 large handfuls Baby Spinach
- 2 cloves Garlic, finely diced
- 1 medium Onion, finely diced
- 1 tbsp Cajun Seasoning
Instructions
- Marinate the Salmon: In a shallow dish or zip-lock bag, whisk together 1 tbsp Cajun seasoning, lime juice, olive oil, 1/4 tsp salt, and 1/4 tsp pepper or to taste. Add salmon fillets and evenly coat them with the marinade. Cover with cling film and let rest at room temperature for up to 20 minutes to ensure the salmon is not cold when cooking, which helps prevent breaking.
- Sear the Salmon: Heat a large non-stick pan over medium-high heat. Place the salmon fillets skin-side down in the pan and fry for about 3 minutes until golden and crisp. Carefully flip the fillets over, making room in the pan for butter.
- Baste with Butter: Add 2 tablespoons of unsalted butter to the pan. Spoon the melted butter over the salmon fillets continuously for 1-2 minutes, allowing the other side to develop a golden hue. The salmon should be nearly cooked but still tender inside. Look for flaking on the surface as a sign of doneness. Remove salmon and set aside.
- Prepare the Sauce Base: Reduce heat to medium. In the leftover butter and pan juices, add the diced onion and sauté until it softens and turns golden. Add the garlic and cook for an additional 2 minutes until fragrant.
- Add Flavorings and Deglaze: Stir in the sun-dried tomatoes and 1 tbsp Cajun seasoning, sautéing for about a minute. Pour in the white wine to deglaze the pan, scraping up any browned bits with a wooden spoon. Allow the wine to reduce significantly to burn off the alcohol.
- Simmer the Sauce: Add chicken stock and heavy cream to the pan, then stir in the freshly grated Parmesan until melted and fully incorporated. Add the baby spinach and reduce heat to low-medium. Simmer the sauce gently for about 5 minutes, stirring occasionally, until the spinach wilts and the sauce thickens.
- Finish and Serve: Return the salmon fillets to the pan, spoon the sauce over the top to coat them, and warm through briefly. Serve immediately with your choice of sides such as rice or potatoes, and enjoy the creamy, flavorful Cajun salmon.
Notes
- Room Temperature/Marinating: Letting the salmon reach room temperature before cooking prevents it from seizing up and breaking apart. Marinate for as long as possible, up to 20 minutes, even if only 5 minutes—this step also allows you to prep other ingredients.
- Seasoning: Cajun spice blends vary in salt levels. Taste test your seasoning before use and adjust salt carefully in the sauce as sun-dried tomatoes, stock, and Parmesan add saltiness. You can always add more salt later, but it’s harder to reduce it.
- Wine: White wine enhances the sauce by cutting through richness and adds complex flavor through deglazing. If alcohol is not used, substitute with extra stock, noting the sauce will be richer without the wine’s acidity.
- Serving Suggestions: Serve with steamed rice, mashed or roasted potatoes, or your preferred side to complement the creamy sauce and bold flavors.
- Calories: The whole recipe divided by four servings, without any sides, is approximately 540 calories per serving.
Nutrition
- Serving Size: 1 salmon fillet with sauce (approx 280g)
- Calories: 540
- Sugar: 4g
- Sodium: 480mg
- Fat: 38g
- Saturated Fat: 19g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 120mg
