Cajun Honey Butter Salmon Recipe

Ash Tyrrell

Cajun Honey Butter Salmon Recipe

I first tried making this Cajun Honey Butter Salmon on a busy weeknight, and I was amazed at how it felt like a restaurant dish despite being so quick. From the moment the kitchen filled with the smell of spicy Cajun rub and melting butter, I knew I was in for something special.

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Prep Time 10

Cook Time 15

Servings: 4

Ingredients Method Notes

Ingredients

4 salmon fillets skin-on — The skin helps protect the fish, adds a crisp texture, and keeps moisture locked in. Fresh is best; if frozen, fully thaw and dry.
2 tablespoons olive oil — Helps to coat the fillets allowing the spices to adhere and the surface to sear nicely. You can substitute a neutral oil if needed.
2 tablespoons Cajun seasoning — The spice mix gives heat depth, and flavor. Adjust based on your preference (milder or more intense).
Salt to taste — Be careful, since many Cajun blends already include salt. Tasting at each step helps avoid oversalting.
4 tablespoons butter unsalted recommended — Adds creaminess and richness to the sauce. Using unsalted butter gives you control over the salt levels.
2 tablespoons honey — Offers a sweet counterpoint to the spicy rub. You can use alternatives like maple syrup.
1 tablespoon soy sauce — Brings umami and depth. Swap with tamari or a gluten-free soy substitute if needed.
2 cloves garlic minced — Fresh garlic gives freshness and aroma; substitute with garlic powder only if necessary.
Juice of ½ a lemon — Helps brighten the overall flavor and cuts through the richness of butter and the punch of spice.
Fresh parsley chopped (optional garnish) — Adds a touch of green and freshness to finish.
Lemon wedges for serving — For squeezing extra citrus at table, which adds brightness.
Black sesame seeds optional garnish — For visual contrast and a mild nutty crunch.

Method

I start by patting the salmon completely dry with paper towels so moisture doesn’t interfere with the searing process. Then I brush or drizzle olive oil on both sides, and rub on Cajun seasoning along with a bit of salt. I let it rest briefly to let the rub adhere and flavor infuse.
I heat my skillet over medium-high heat until it’s quite hot (takes a couple of minutes). I place the salmon skin-side up first and sear for about 3 minutes, then flip and cook skin-side down for about 2 more minutes. The objective is golden brown crust outside, with mostly cooked inside before the sauce.
While the salmon is searing, I melt butter in a saucepan over medium heat. I stir in honey, soy sauce, and minced garlic, letting it simmer for 2-3 minutes until it thickens a little and becomes aromatic. Then I squeeze in lemon juice. I pour that sauce over the salmon fillets in the skillet, reduce heat a bit, and spoon the glaze over the fish for another 3-5 minutes, keeping the fish moist and flavorful until fully cooked.

Notes

Dry the salmon very well before seasoning; I find this makes the difference between a good crust and a soggy one.
Get the skillet hot before adding fillets — that initial sizzle helps develop an appealing texture and flavor.
Taste as you go with salt and spice; adjust seasoning upfront because once the sauce is made it’s harder to fix.
Use unsalted butter so that the butter doesn’t make the dish too salty—letting the seasoning do the work.
Spoon the sauce over the salmon frequently in the final minutes; I like that repeated glazing for maximum flavor absorption.