Creamy Cajun Pepper Salmon Recipe

Ash Tyrrell

Creamy Cajun Pepper Salmon Recipe

I remember the first time I tried this Creamy Cajun Pepper Salmon recipe—I was craving something rich, spicy, and comforting, but also fast enough for a weeknight. After making it, I was blown away by how the bold Cajun spices danced with the creamy garlic-herb sauce.

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Prep Time 5

Cook Time 10

Servings: 4

Ingredients Method Notes

Ingredients

500 g 1 lb salmon fillets – Skin-on if possible so you get that crispy skin texture. Fresh salmon is better than frozen for flavour and texture.
1 tbsp olive oil – Helps sear the salmon nicely and prevents sticking. Choose extra virgin if you want more flavour.
2 tbsp Cajun seasoning – Provides the smoky spicy kick; use a good-quality blend. Salt, paprika, garlic, and cayenne are typical components.
1 tbsp butter – Adds richness and helps flavour the aromatics.
4 garlic cloves crushed – For garlic’s pungent aroma; make sure not to burn it or it turns bitter.
½ tsp chilli flakes – Adds extra heat; optional depending on how spicy you like things.
2 tbsp parsley finely chopped – Brightens the dish; fresh herbs always lift the flavour.
1 tsp dill finely chopped – Dill pairs beautifully with fish; gives a fresh, slightly sweet grassy note.
1 tsp thyme – Adds herbal depth; thyme withstands heat well.
1 cup cream – Heavy or whipping cream for richness; cream helps mellow and bind all flavours.
1 tsp lemon juice – A touch of acidity cuts through the richness and balances the dish.
Salt and pepper to taste – Essential for seasoning; don’t skip them.

Method

I start by patting the salmon fillets dry with paper towels. Then I drizzle on olive oil and rub them with Cajun seasoning, salt, and pepper. This helps ensure a flavorful crust when searing.
I preheat a large frying pan over medium-high heat. I place the salmon skin-side down first, cooking for about 2–3 minutes until the skin gets nicely crisp. Then I flip and cook the other side for another 2–3 minutes. Once cooked, I remove the salmon and set it aside while I make the sauce.
Using the same pan, I melt butter, then sauté crushed garlic and fresh herbs until fragrant. After that I pour in the cream and lemon juice, let it simmer for a few minutes, and season with salt and pepper. Then I nestle the salmon back into the sauce and let it simmer for another 2 minutes so it gets fully coated and warmed through. Serve immediately.

Notes

Let the salmon sit at room temperature for about 10 minutes before cooking—it makes for more even cooking.
Patting salmon fully dry helps you get that nice crisp skin; moisture is the enemy of crispness.
Don’t overcrowd the pan; giving each fillet room to breathe helps get a good sear.
Taste the sauce before adding salt—sometimes the Cajun seasoning already has enough salt.
If the cream sauce seems too thin, reduce it slightly by simmering a bit more or stir in a touch of flour or cornstarch diluted in water.