Cajun Honey Butter Salmon (My Oh My 😋)
Cajun Honey Butter Salmon (My Oh My 😋)
Full of flavor and zest!
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Ingredients
4 salmon fillets, salted and seasoned to taste
6 tablespoons. Unsalted butter at room temperature (see note) 1/3 cup honey
Seasoning with Cajun seasoning
2 tablespoons garlic powder
2 tsp. Italian season
2 tsp. Paprika (smoked paprika, if available)
cayenne pepper (1 teaspoon)
1 teaspoon onion powder
1 teaspoon black pepper, cracked – or 1/2 teaspoon black pepper, finely ground
Quarter teaspoon of salt
1/2 tsp crush red pepper
How To Make Cajun Honey Butter Salmon
Mixing Cajun season ingredients in bowl.
Beat butter for 2 minutes using an electric hand mixer until light and fluffy. Blend honey in a blender until smooth. 1 tablespoon combined Cajun seasoning (remaining seasoning can be kept for up to 3 months in an airtight container)
Using a paper towel, pat the salmon fillets dry on all sides. Season with salt and pepper to taste after rubbing it with oil.
Cook salmon for 6-8 minutes on each side on a preheated grill or grill pan, or until opaque and crusty.
Spread a generous amount of Cajun Honey Butter over each slice after turning off the grill (or stove if you’re using a grill pan).
Allow the butter to melt for 30 seconds, then spread it over the salmon using the back of a spoon. Turn it over and do the same on the other side.
If you prefer, garnish with chopped cilantro or parsley and serve immediately.
I absolutely adore pan-fried salmon! While that Cajun Honey Butter Salmon recipe is a total game-changer, I’ve also picked up a few tricks over the years to get that perfect crispy skin and flaky, moist interior every single time, no matter what seasoning I'm using. It's such a quick and healthy meal, and once you master the basics, you'll be making it all the time! First things first, pat your salmon fillets super dry with paper towels, especially the skin side. This is crucial for crispiness – any moisture acts as a barrier. Sometimes, I even lightly score the skin a few times with a sharp knife (just the skin, not into the flesh) to help it crisp up evenly and prevent it from curling. Next, it’s all about the pan and the heat. I always use a good quality, heavy-bottomed skillet – cast iron is amazing for this! Heat it over medium-high heat until it’s nice and hot. Add a tablespoon or two of a high smoke point oil, like avocado or grapeseed oil, and let it shimmer. You want the oil hot enough to sizzle immediately when the salmon hits it. Now, carefully place your salmon fillets skin-side down into the hot pan. Don't overcrowd the pan; cook in batches if you need to. The magic happens here! Let it cook undisturbed for about 5-7 minutes, depending on the thickness of your fillet. You'll see the skin getting beautifully golden and crispy, and the flesh will start to turn opaque from the bottom up. I usually press down gently on the fillet with a spatula for the first minute or so to ensure even contact with the pan and maximum crispiness. Once the skin is perfect, flip the salmon over and cook for another 3-5 minutes, or until it reaches your desired doneness. I personally like my salmon medium-rare to medium, so I look for it to be opaque on the outside and just slightly translucent in the very center. A good way to check without cutting into it is to gently press down on the thickest part; it should flake easily with a fork. Beyond the amazing Cajun Honey Butter, I often just season my pan-fried salmon with a simple sprinkle of salt, black pepper, and a squeeze of fresh lemon juice at the end. Sometimes, I’ll add a dash of garlic powder and dried dill for a classic touch. Don't be afraid to experiment with different spice rubs! The key is to get that cooking method down, and then the flavor possibilities are endless. Trust me, once you nail this technique, you'll be making perfectly fried salmon like a pro, and it'll easily become a weeknight favorite!