Blackened Salmon w/ Cajun Cream Sauce
If you want a restaurant-quality salmon recipe that’s packed with flavor, look no further. This blackened salmon is perfectly seasoned, seared to golden perfection, and served with a rich Cajun cream sauce that will elevate any weeknight dinner. Moist, flaky, and decadent—this is salmon done right.
Servings: 2 people
Equipment
- Oven-Safe Skillet or Cast-Iron Pan
- Small Whisk
- Knife and Cutting Board
- Measuring Spoons
- Oven Thermometer optional, for perfect salmon doneness
Ingredients
Salmon:
- 2 salmon fillets 5–6 oz each (skin on or off)
- Salt, pepper, garlic powder, onion powder, chili powder, Cajun seasoning
- ½ lemon
- 2-3 tablespoon butter
- Avocado oil
Cajun Cream Sauce:
- 3 tablespoon butter
- 1-2 tablespoon flour
- 1 tablespoon lobster base
- 1 tablespoon garlic paste
- ⅔ cup low/no sodium chicken stock more if needed to thin sauce
- ¼ cup heavy cream
- ½-1 cup parmesan cheese
- Cajun seasoning to taste
Instructions
Step 1: Season the Salmon
- Start with your salmon fillets. Season the skin side first (if skinless, choose one side). Sprinkle evenly with salt, pepper, garlic powder, onion powder, Cajun seasoning, and finish with chili powder for that signature dark color.
- Flip to the presentation side and season the same way. Don’t forget to coat the sides for even flavor.
Step 2: Make the Cajun Cream Sauce
- In a small saucepan, melt 3 tablespoon butter.
- Add 1 tablespoon garlic paste and 1–2 tablespoon flour, stirring for 1–2 minutes to form a roux.
- Mix in 1–2 tablespoon lobster base and whisk until smooth.
- Gradually add ⅔ cup chicken stock, whisking to remove lumps.
- Stir in ¼ cup heavy cream and bring to a simmer.
- Season with Cajun seasoning, then fold in ½–1 cup parmesan cheese until melted. Taste and adjust seasoning as needed. Set aside until plating.
Step 3: Sear the Salmon
- Heat a skillet over medium-high heat and coat with avocado oil.
- Place salmon fillets away from you, pressing down lightly for maximum surface contact.
- Cook 60–90 seconds per side to form a golden crust.
- Add 2–3 tablespoon butter and thyme, basting the salmon.
- Add half a lemon to the pan to infuse flavor.
Step 4: Finish in the Oven
- Transfer the skillet to a 400°F oven for 6–8 minutes or until the salmon reaches 135°F internal temperature for medium doneness. Adjust time based on your preferred level of doneness.
Step 5: Plate and Serve
- Spoon the Cajun cream sauce onto the plate.
- Place the salmon on top and garnish with a lemon wedge and parsley.
- Serve immediately and enjoy the buttery, spicy, and creamy combination.
Notes
Pro Tips for Perfect Salmon
- Match fillet sizes for even cooking.
- Don’t overcook; salmon continues to cook slightly after removing from the oven.
- High smoke point oil like avocado or vegetable oil, ensures a proper sear without burning.
- Taste the sauce before plating—adjust Cajun seasoning for your preferred heat level.
Nutrition
Calories: 753kcal | Carbohydrates: 12g | Protein: 47g | Fat: 57g | Saturated Fat: 31g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 222mg | Sodium: 825mg | Potassium: 1048mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1584IU | Vitamin C: 17mg | Calcium: 368mg | Iron: 2mg
