Go Back

Blackened Salmon in Creamy Cajun Sauce

Blackened salmon in creamy Cajun sauce is seared in a 12-inch skillet until crusted and cooked to 145°F, then topped with a lightly thickened garlic cream sauce. Cajun seasoning, smoked paprika, and lemon bring bold flavor to this easy skillet dinner.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Cajun
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the salmon
  • 4 salmon fillets 6-ounce, skinless, patted dry
  • 1 tbsp Cajun seasoning divided
  • 1 tsp smoked paprika
  • 0.5 tsp garlic powder
  • 0.25 tsp black pepper
  • 1 tbsp neutral oil divided
For the sauce
  • 1 tbsp unsalted butter
  • 2 cloves garlic minced
  • 0.5 cup chicken broth
  • 0.75 cup heavy cream
  • 1 tbsp lemon juice

Equipment

  • 1 12-inch skillet

Method
 

Season and sear the salmon
  1. Sprinkle the salmon on both sides with 2 teaspoons of the Cajun seasoning, the smoked paprika, garlic powder, and black pepper.
  2. Heat 1 1/2 teaspoons oil in a 12-inch skillet over medium-high heat until shimmering.
  3. Sear 2 fillets for 3–4 minutes per side, until crusted and 145°F at the thickest part, then transfer to a plate.
  4. Repeat with the remaining oil and fillets.
Make the sauce
  1. Reduce the heat to medium and melt the butter in the skillet.
  2. Add the garlic and cook for 30 seconds.
  3. Pour in the broth and scrape up the browned bits.
  4. Stir in the heavy cream and remaining 1 teaspoon Cajun seasoning.
  5. Simmer for 3–5 minutes, stirring occasionally, until the sauce is lightly thickened.
  6. Stir in the lemon juice and spoon the sauce over the salmon.

Notes

For the best crust, pat the salmon dry before seasoning. Refrigerate leftovers for up to 3 days; freezing is not recommended because the cream sauce may separate. For a dairy-free adaptation, use dairy-free butter and unsweetened coconut cream, noting that the sauce flavor will change.