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This Creamy Cajun Salmon Recipe is spicy, flavorful and perfect for a simple weeknight dinner. Salmon filets are seasoned with Cajun seasoning and then pan-seared until tender and flaky and topped with a creamy sauce flavored with garlic, shallots and a hint of lemon. Creamy Cajun Salmon is bold and buttery and the salmon is cooked perfectly, so it’s moist and flaky.
Cajun salmon with cream sauce is zesty and luscious. Pair blackened salmon with a cajun cream sauce for a dish that has heat and decadence but can be prepared in one pan in under 20 minutes. If you love salmon, you will love this quick-cooking meal that’s mouthwatering and delicious. This creamy cajun salmon recipe is a salmon lover’s dream.
If you love cajun flavors, you’ll love my Creamy Cajun Chicken Pasta, Cajun Chicken Mac and Cheese or Creamy Cajun Shrimp Pasta.
Why You’ll Love This Salmon In Creamy Cajun Sauce
- It’s got an authentic Cajun flavor. If you love cajun food, this blackened salmon will hit the mark!
- It’s keto friendly. The luscious cream sauce is flour free and made with heavy cream so it’s low carb, keto friendly and gluten free.
- It’s so easy. Cook this meal in one pan in under 30 minutes. Making dinner is easy, but so is the cleanup.
Cajun Salmon Ingredients
The salmon
- Salmon: choose four salmon fillets of about 6 oz. each and similar in thickness.
- Cajun Seasoning: look for a store bought seasoning blend, or you can make your own.
- Salt and Black Pepper
- Olive Oil: use your favorite light, neutral-flavored oil.
Creamy Cajun Sauce for Salmon
- Butter: use unsalted butter to control the dish’s saltiness.
- Aromatics: freshly minced garlic and finely chopped shallot add flavor and aroma.
- Chicken Broth: use low-sodium broth if preferred. You can also substitute vegetable broth, water or even white wine.
- Cream: Use heavy whipping cream. If you substitute milk or half and half, add some extra butter.
- Red Chili Flakes: adds a bit of spiciness to the sauce. Adjust the amount to control the heat level.
- Salt and Black Pepper
- Lemon: add lemon juice to the sauce and garnish with lemon wedges.
- Chopped Fresh Parsley: to garnish
How To Make Cajun Salmon
- Season the salmon. Season the salmon fillets with cajun seasoning, salt & pepper.
- Partially cook the salmon. Heat a large skillet over a medium flame with olive oil; add the salmon fillets and cook for 4-5 minutes. The salmon should be half-cooked. Transfer the salmon to a plate and set it aside.
- Saute the aromatics. To the same skillet, add butter and minced garlic and shallots. Cook for a minute and deglaze the skillet with chicken broth. Let it simmer for a couple of minutes.
- Make the sauce. Add in the heavy cream, red chili flakes, salt and pepper. Allow the sauce to simmer for a couple of minutes.
- Finish cooking the salmon. Transfer the salmon back to the skillet and cook for 2-3 minutes until the sauce thickens a bit and the salmon is cooked through. Finally, add lemon juice.
- Garnish and serve. Once done, garnish the creamy cajun salmon with parsley and serve with greens and lemon wedges while it is still warm.
Tips To Make Cajun Salmon Recipe
- Let the salmon come to room temperature for 15 to 30 minutes before cooking.
- If using frozen filets, allow them to thaw completely before cooking.
- Dry the salmon with paper towels before seasoning.
- Season the fish just before adding it to the pan so it doesn’t draw out too much moisture.
- Preheat the pan before searing the fish.
- Don’t keep flipping the fish. Set the salmon in the pan and leave it for 4-5 minutes to develop a blackened crust.
- Red chili flakes add additional heat to the sauce. Adjust the amount to control the spiciness of the sauce.
Frequently Asked Questions
This dish has some heat, but you can easily adjust the heat level. To make this salmon less spicy, reduce the amount of cajun seasoning and reduce or omit the red pepper flakes used in the cream sauce.
Leftover salmon with cream sauce can be stored in an airtight container in the fridge for up to 3 days. Reheat in the microwave in 30-second increments until heated through.
Freezing this dish is not recommended.
Serve this dish with Crispy Air Fryer Roasted Potatoes, Crispy Potato Wedges, Cheesy Broccoli Bites or white rice. For a low carb option, serve with any steamed vegetable of your choice.
More Salmon Recipes
- Baked Salmon Fish Sticks
- Baked Honey Mustard Salmon
- Crispy Baked Salmon
- Grilled Honey Garlic Butter Salmon
- Air Fryer Salmon Patties
- Maple Pecan Glazed Salmon
I hope you enjoy all the recipes I share with you, including this delicious Blackened Salmon with Cajun Cream Sauce recipe. I hope you try it, enjoy it, rate it, and share it with your friends and family!
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Creamy Cajun Salmon
Ingredients
For the salmon
- 4 center cut salmon fillets, 6 oz each
- 2 tablespoons Cajun seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
For the sauce
- 1 tablespoon unsalted butter
- 1 teaspoon garlic, minced
- 1 small shallot, finely chopped
- ½ cup chicken broth
- 1 cup heavy whipping cream
- ½ teaspoon red chili flakes
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon lemon juice
- Chopped fresh parsley, to garnish
- Lemon wedges, to serve
Instructions
- Season the salmon fillets with cajun seasoning, salt & pepper.
- Heat a large skillet over a medium flame with olive oil; add the salmon fillets and cook for 4-5 minutes. The salmon should be half cooked. Transfer the salmon to a plate and set it aside.
- To the same skillet, add butter and minced garlic and shallots. Cook for a minute and deglaze the skillet with chicken broth. Let it simmer for a couple of minutes.
- Add in the heavy cream, red chili flakes, salt, and pepper. Allow the sauce to simmer for a couple of minutes.
- Transfer the salmon back to the skillet and cook for 2-3 minutes until the sauce thickens a bit and the salmon is cooked through. Finally, add lemon juice.
- Once done, garnish the creamy cajun salmon with parsley, and serve with greens and lemon wedges while it is still warm.
Notes
- Let the salmon come to room temperature for 15 to 30 minutes before cooking.
- If using frozen filets, allow them to thaw completely before cooking.
- Dry the salmon with paper towels before seasoning.
- Season the fish just before adding it to the pan so it doesn’t draw out too much moisture.
- Preheat the pan before searing the fish.
- Don’t keep flipping the fish. Set the salmon in the pan and leave it for 4-5 minutes to develop a blackened crust.
- Red chili flakes add additional heat to the sauce. Adjust the amount to control the spiciness of the sauce.
