How to Make Perfectly Seared Cajun Salmon in Just 15 Minutes

Cajun salmon is a flavorful fish dish that comes together in a flash. With just a few simple ingredients like paprika garlic thyme and cayenne, you can transform fresh salmon fillets into an easy weeknight meal. And the combination of crispy seared edges with tender, flaky salmon interior is irresistible.

In this article, I’ll walk you through the entire process of making cajun salmon at home, from choosing the right salmon and mixing up the cajun seasoning, to pan searing and serving it alongside creative sides. With just 20 minutes of active time, you can serve up a restaurant-worthy cajun salmon dinner.

Ingredients for Cajun Salmon

Cajun salmon only requires a few simple ingredients

• Salmon fillets – Choose wild-caught if possible for optimal flavor and texture. Skin-on fillets work best.

• Olive oil – For searing and coating the salmon.

• Butter – Adds richness and helps the salmon sear nicely.

• Lemons – Fresh lemon juice brightens up the salmon.

• Cajun seasoning – A homemade blend of spices does best!

How to Make Cajun Seasoning from Scratch

While pre-made cajun seasoning blends can work, homemade has superior flavor. You likely have all the spices on hand already.

Here’s an easy cajun seasoning blend to mix up in 5 minutes:

• 2 tablespoons paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon dried thyme
• 1 teaspoon ground cumin
• 1 teaspoon fennel seeds (optional)
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon salt

Simply combine the spices and store in an airtight container. Makes about 1/4 cup, enough for 4 servings of salmon.

If you want an extra hit of heat, increase the cayenne pepper to 3/4 teaspoon. For a smoky flavor, add 1/2 teaspoon smoked paprika. And you can adjust other spices to taste – maybe an extra pinch of thyme or garlic.

How to Choose Salmon for Seared Cajun Salmon

Since salmon is the star ingredient, you want it to be fresh and high-quality. Here are a few tips for buying salmon fillets for searing:

• Look for wild-caught salmon – Farm-raised varieties tend to have less flavor and nutrition. Go for wild Pacific salmon like sockeye and coho.

• Purchase skin-on – The skin helps the salmon sear up nicely and adds flavor. Plus it peels off easily after cooking if needed.

• Get thicker fillets – At least 1 inch thick. Thinner pieces will overcook too quickly.

• Bright color – The salmon should look vibrant and glistening, not dull or gray.

• Minimal odor – It shouldn’t smell overly “fishy.”

Following those guidelines will ensure delicious, tender and flaky salmon for your cajun dish.

Step-By-Step Instructions for Making Cajun Salmon

Once you have that flavorful wild salmon and homemade cajun seasoning ready to go, it’s time to cook. Here is a simple step-by-step method for searing cajun salmon to perfection:

1. Brine the Salmon

Before searing, I like to brine the salmon fillets for added moisture and flavor. Simply stir together 4 cups water and 3 tablespoons salt until the salt dissolves. Add the fillets and soak 15 minutes. Brining also helps the fish come to room temperature.

2. Pat Salmon Dry and Coat with Cajun Seasoning

Drain the fillets and pat them completely dry with paper towels. This helps them get extra crispy. Then rub about 1-2 teaspoons of the cajun seasoning all over both sides of the salmon. Really coat the fillets completely.

3. Sear the Salmon Skin-Side Down First

Heat 1 tablespoon olive oil and 1 tablespoon butter in a cast iron or stainless steel skillet over medium-high heat. When hot, place the salmon fillets in skin-side down. Sear 2-3 minutes until the skin is crisp and browned.

4. Flip, Add Lemon Juice and Finish Cooking

Carefully flip the fillets over using a thin spatula. Add a drizzle of lemon juice over the salmon and tilt the pan to spoon the butter over top continually. Cook another 2-5 minutes depending on thickness. The salmon is done when it reaches 125-130°F internally.

5. Let Rest and Serve

Remove the salmon to a plate and let rest 5 minutes before serving. This allows the juices to redistribute so it’s moist and flaky. Dig in and enjoy your freshly seared cajun salmon!

Easy Side Dishes to Serve with Cajun Salmon

A good cajun salmon dinner needs the right accompaniments. Here are some of my favorite side dishes that complement the heat and flavors:

• Rice – Brown rice, cauliflower rice or jasmine rice.

• Roasted vegetables – Try okra, bell peppers, Brussels sprouts or carrots.

• Sauteed greens – Spinach, kale, collard greens.

• Corn on the cob – Grilled or boiled.

• Black beans – Season with cajun spices.

• Potato salad – Cool and creamy.

• Cole slaw – Crunchy and tangy.

• Fries – Sweet potato or classic.

Get creative with your pairings! The cajun seasoning pairs well with so many sides.

FAQs About Making Cajun Salmon at Home

If you’re new to cooking cajun salmon, you probably have a few questions. Here are answers to some of the most common queries:

Is cajun salmon spicy?

It can be! Cajun seasoning typically contains cayenne pepper to give it some heat. But you control the level of spice by how much cayenne you add to the blend. For mild spice, use just 1/4 teaspoon per recipe. Or amp it up to 1 teaspoon for fiery salmon.

What pans work best for searing salmon?

Use cast iron or stainless steel skillets. These conduct heat well to crisp up the salmon skin and cajun crust. Nonstick pans won’t sear as effectively.

Can I cook the salmon on the grill instead?

Absolutely! Cajun spices also pair amazingly with salmon cooked over a hot grill. Oil the fillets and coat with the seasoning as directed. Grill skin-side down first for 2-3 minutes until crispy. Then flip and finish cooking until done.

How do I know when the salmon is fully cooked?

Check for flakiness in the thickest part and an internal temperature of 125°F to 130°F. The fish should look opaque throughout except for a touch of pink in the center when at perfect medium doneness.

Does the salmon skin get eaten?

That’s personal preference! The skin does get nice and crispy, which adds great texture. Many people enjoy eating it. But if you prefer, the skin peels off easily after cooking so you can enjoy the salmon meat alone.

Tips for the Best Cajun Salmon

Here are a few extra pointers to ensure your homemade cajun salmon turns out perfect:

• Brine thicker fillets up to 30 minutes to keep them extra moist. Thin pieces only need 15 minutes.

• Make sure the skillet is hot before adding the salmon so it sears versus steams. Use a thinner fillet to test – when it sizzles immediately, it’s ready.

• Press down gently with a spatula while searing to ensure even contact with the pan.

• If the spices burn before the salmon cooks through, turn down the heat slightly.

• Let the salmon rest after cooking! This allows juices to redistribute so it doesn’t dry out.

• Serve the salmon with lime or lemon wedges for a fresh citrus burst.

• Store leftover salmon in the fridge up to 3 days. The spices keep it from drying out too much.

• Use any extra cajun seasoning to make Cajun shrimp, chicken, tofu or veggies!

More Cajun Inspired Salmon Recipes to Try

Once you master basic seared cajun salmon, get creative with more cajun flavors. Here are a few fun recipe twists:

• Blackened Salmon Pasta – Toss cajun salmon with penne pasta and bell peppers.

• Cajun Salmon Burgers – Form minced salmon into patties and cook like burgers.

• Salmon and Sausage Gumbo – The classic stew with salmon instead of shrimp.

• Cajun Salmon Salad – Flake salmon over greens, avocado, corn and tomatoes.

• Salmon Po’ Boy Sandwich – Stuff cajun salmon in a crispy baguette.

• Salmon Etouffee – Simmer salmon in a rich pepper and onion sauce.

• Cajun Salmon Tacos – Warm corn tortillas stuffed with blackened salmon.

The options are endless when cooking with cajun spices! It