Creamy Cajun Salmon
This Creamy Cajun Salmon is absolutely loaded with flavour. Quick, easy, rich and delicious, this truly is the ultimate cajun salmon recipe!
Servings: 4
Cost: £3 / $4
Equipment
- Large Non-Stick Pan & Tongs
- Shallow Dish/Zip Lock Bag (for marinating)
- Jug (for stock & Cream)
- Wooden Spoon
- Sharp Knife & Chopping Board
- Cling Film
Ingredients
Salmon
- 4 boneless skinless Salmon Fillets, (approx 7oz/200g each)
- 1 tbsp EACH: Cajun Seasoning, Olive Oil, Lime Juice
- 1/4 tsp EACH: Salt, Black Pepper, or to taste (see notes)
Creamy Cajun Sauce
- 1 cup / 240ml Heavy/Double Cream, at room temp
- 1/2 cup / 120ml Chicken Stock (can sub veg stock)
- 1/4 cup / 60ml Dry White Wine, or more stock (see notes)
- 1 cup / 125g Sun Dried Tomatoes, diced
- 1/3 cup / 30g freshly grated Parmesan
- 2 tbsp / 1oz / 30g Unsalted Butter
- 2 large handfuls of Baby Spinach
- 2 cloves of Garlic, finely diced
- 1 medium Onion, finely diced
- 1 tbsp Cajun Seasoning
Instructions
- In a shallow dish or zip lock bag whisk together 1 tbsp cajun seasoning, lime juice and olive oil with 1/4 tsp salt and pepper (or to taste). Add in salmon and give the fillets an even coating of the marinade. Pop over cling film and allow to rest at room temp for up to 20mins.
- In a large non-stick pan over medium high heat add in the salmon fillets up-side-down (i.e 'skin' side down) and fry for 3mins, or until golden. Carefully flip over and make space for butter.
- Drop in 2 tbsp butter and baste the salmon for 1-2mins, or until the other side starts to turn golden. By this point the salmon should be close to cooked in the centre, but not fully. Just nice and golden on the outside. You can tell it's cooked when the salmon starts to flake. Also look at the sides. Remove salmon and place to one side.
- Lower heat to medium and add onion to the leftover butter. Fry until it begins to soften/turn golden then add garlic and fry for another couple of mins. Add in sun dried tomatoes and 1 tbsp cajun seasoning and fry for 1 min, then pour in wine and use you wooden spoon to deglaze the pan. Allow the wine to reduce right down (important to burn off the alcohol) then pour in stock and cream.
- Add parmesan and stir until it melts, then add spinach and turn heat down to low-medium. Allow to simmer for 5mins or so until the spinach wilts down and the sauce begins to thicken, stirring occasionally. Add back in the salmon fillets, pour over sauce then serve up and enjoy!
Video
Notes
a) Room Temp/Marinating - Important the salmon is close to room temp before it hits the pan or it tends to seize up and break apart easier. Marinate for as long as you have time for (up to 20mins) even if it's just 5mins! I usually use this time to prep the rest of the ingredients.
b) Seasoning - Different cajun seasonings can be different in terms of salt content. I recommend just dabbing the end of your finger in the seasoning to check how salty it is. Also just be careful with the seasoning in the sauce as the sun dried tomatoes, stock and parmesan can already be quite salty. Much easier to add more salt than take it away!
c) Wine - This is to cut through the richness of the sauce and help deglaze the pan. I recommend using it if you can as it gives the sauce a more complex flavour, but if you can't use alcohol just use more stock. The sauce just might be slightly richer than if using wine!
d) Serving - I usually just serve this with rice, or potatoes. Be go wild and serve with whatever you fancy!
e) Calories - whole recipe divided by 4 with no sides:
Nutrition
Calories: 691kcal | Carbohydrates: 15.57g | Protein: 59.29g | Fat: 43.78g | Saturated Fat: 20.342g | Polyunsaturated Fat: 4.716g | Monounsaturated Fat: 14.445g | Trans Fat: 0.138g | Cholesterol: 228mg | Sodium: 1294mg | Potassium: 1313mg | Fiber: 2.8g | Sugar: 8.36g | Vitamin A: 3054IU | Vitamin C: 12.4mg | Calcium: 227mg | Iron: 3.03mg