When you’re craving a meal that’s both bold in flavor and elegant in presentation, there’s nothing quite like a perfectly cooked Blackened Salmon with Cajun Butter Recipe. This dish brings together the deep, smoky spices of Cajun seasoning with the tender richness of salmon, all finished with a silky, garlicky butter sauce.
It’s the kind of recipe that feels restaurant-quality but can be made in less than 30 minutes at home. Whether you’re looking for a healthy weeknight dinner, a dish to impress guests, or just something new to try, this blackened salmon recipe ticks every box.
In this post, we’ll walk through everything you need to know: from choosing the best salmon to preparing the Cajun spice blend, cooking techniques for that perfect sear, step-by-step instructions, variations, serving suggestions, and even storage tips. By the end, you’ll feel confident making this dish like a pro.
Why You’ll Love This Blackened Salmon with Cajun Butter Recipe
- Quick & easy: From prep to plate in about 30 minutes.
- Healthy yet indulgent: Salmon is rich in omega-3s, and the Cajun butter adds just enough richness without being overwhelming.
- Versatile: Perfect with rice, pasta, roasted veggies, or even a crisp salad.
- Customizable spice level: Control the heat by adjusting the cayenne pepper.
- Crowd-pleasing: A dish that works for casual dinners, date nights, or even dinner parties.
What is Blackened Salmon?
Blackened salmon is a cooking method that originated in Louisiana, closely tied to Cajun cuisine. It involves coating the salmon fillets in a spice mixture and searing them in a hot skillet until the spices form a charred, flavorful crust. Don’t worry—it’s not burnt; the high heat brings out the smokiness of the spices and seals in the salmon’s natural juices.
When paired with a buttery Cajun sauce, you get a balance of spicy, smoky, zesty, and rich flavors that make every bite unforgettable.
Ingredients for Blackened Salmon with Cajun Butter Recipe
Let’s break down what you’ll need:
For the Salmon
- 4 salmon fillets (about 170 g each, skin-on for extra crispiness)
- 2 tbsp olive oil (or avocado oil for high heat cooking)
For the Cajun Seasoning
- 2 tsp paprika (smoked works beautifully)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp cayenne pepper (adjust to taste)
- 1 tsp black pepper
- 1 tsp fine sea salt
For the Cajun Butter
- 4 tbsp unsalted butter (softened, divided)
- 3 garlic cloves (minced)
- 1 tbsp lemon juice (freshly squeezed)
- 1 tbsp fresh parsley (finely chopped)
- ½ tsp Cajun seasoning (from the spice mix above)
Optional Garnishes
- Fresh parsley sprigs
- Lemon wedges for squeezing over the top
Step-by-Step Instructions
Step 1: Prepare the Cajun Seasoning
In a small bowl, combine paprika, garlic powder, onion powder, thyme, oregano, cayenne, pepper, and salt. Mix well until evenly blended.
Step 2: Season the Salmon
Pat the salmon fillets dry with a paper towel. This ensures the seasoning sticks and helps achieve a crispy crust. Lightly brush each fillet with olive oil, then coat generously with the Cajun spice blend, pressing it gently into the flesh.
Step 3: Sear the Salmon
Heat a cast-iron skillet or heavy-bottomed pan over medium-high heat (around 200°C). Add olive oil. Place the salmon fillets skin-side down and cook for 4–5 minutes without moving them. This allows the skin to crisp. Flip carefully with a fish spatula and cook another 3–4 minutes until the salmon is just cooked through.
Step 4: Make the Cajun Butter
Reduce the heat to medium. Add 2 tbsp butter to the skillet. Once melted, add the minced garlic and sauté for about 30 seconds. Stir in lemon juice, parsley, and ½ tsp of the Cajun seasoning. Whisk in the remaining butter until smooth and glossy.
Step 5: Finish & Serve
Transfer the salmon to plates and spoon the Cajun butter over the top. Garnish with fresh parsley and lemon wedges. Serve immediately with your favorite sides.
Pro Chef Tips
- Get the pan hot: A properly heated skillet ensures the salmon gets that signature blackened crust without sticking.
- Don’t overcrowd the pan: Cook in batches if necessary to maintain high heat.
- Check doneness: Salmon is best cooked to medium, around 57°C internal temperature, for a moist and flaky texture.
- Balance the heat: If serving to kids or spice-sensitive eaters, reduce cayenne to ½ tsp or replace with sweet paprika.
Serving Suggestions
The beauty of this Blackened Salmon with Cajun Butter Recipe is how versatile it is. Here are some delicious pairing ideas:
- With Rice or Grains: Serve over jasmine rice, quinoa, or Cajun dirty rice.
- With Pasta: Toss linguine or penne in the Cajun butter sauce for a rich salmon pasta.
- With Vegetables: Roasted asparagus, sautéed spinach, or grilled zucchini make excellent sides.
- With Potatoes: Mashed potatoes, crispy potato wedges, or sweet potato fries complement the smoky salmon.
- With Salad: A crisp green salad with lemon vinaigrette adds freshness to balance the richness.
Variations
- Honey Cajun Butter: Add 1 tbsp honey to the butter sauce for a sweet-spicy glaze.
- Creamy Cajun Butter: Stir in 2 tbsp heavy cream for a richer, velvety finish.
- Grilled Version: Instead of searing, grill the salmon fillets for a smoky outdoor flavor.
- Herb Boost: Add fresh dill or cilantro for a different flavor profile.
Storage & Make-Ahead Tips
- Refrigeration: Store cooked salmon in an airtight container in the fridge for up to 2 days.
- Reheating: Warm gently in a skillet over low heat or in the oven at 160°C. Avoid microwaving, as it can dry out the fish.
- Freezing: Not recommended for this recipe, as the Cajun butter doesn’t freeze well.
Nutrition (per serving, approx.)
- Calories: 380
- Protein: 34 g
- Fat: 25 g
- Carbohydrates: 2 g
- Fiber: 0.5 g
(Values will vary depending on portion sizes and ingredients used.)
Final Thoughts
This Blackened Salmon with Cajun Butter Recipe is a fantastic way to elevate salmon into something truly special. The smoky, spicy crust paired with the rich buttery sauce makes it a dish you’ll want to make again and again. It’s quick enough for busy weeknights but impressive enough for entertaining guests.
Once you’ve mastered this version, experiment with the variations—like honey Cajun butter or creamy Cajun sauce—to make it your own. No matter how you serve it, this recipe is guaranteed to impress.
Blackened Salmon with Cajun Butter Recipe
Description
This Blackened Salmon with Cajun Butter is a restaurant-quality dish that brings bold, smoky flavors right to your kitchen. Perfectly seared salmon fillets are coated in a homemade Cajun spice mix, then finished with a rich, garlicky Cajun butter sauce. This dish is quick, easy, and healthy while offering a touch of indulgence—ideal for busy weeknights or special dinners.
Ingredients
For the Salmon
For the Cajun Seasoning Mix
For the Cajun Butter Sauce
Optional Garnishes
Instructions
Prepare the Cajun Seasoning
- Mix paprika, garlic powder, onion powder, thyme, oregano, cayenne pepper, black pepper, and salt in a small bowl. Set aside.
Season the Salmon
- Pat salmon fillets dry with a paper towel (this ensures a crispy crust). Brush both sides with a little olive oil. Generously coat each fillet with the Cajun seasoning mix, pressing it gently into the flesh.
Sear the Salmon
- Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat until very hot (around 200°C). Add olive oil. Place salmon fillets skin-side down and cook for 4–5 minutes without moving, until the skin is crispy. Flip carefully and cook another 3–4 minutes, until the salmon is just opaque in the center. Transfer to a plate and rest for 2 minutes.
Make the Cajun Butter
- In the same skillet, reduce heat to medium. Add 2 tbsp butter and minced garlic. Sauté for 30 seconds until fragrant. Stir in lemon juice, parsley, and 0.5 tsp Cajun seasoning. Whisk in remaining 2 tbsp butter until melted into a silky sauce.
Serve
- Spoon the Cajun butter over the salmon fillets. Garnish with fresh parsley and lemon wedges. Serve hot with rice, roasted vegetables, or mashed potatoes.
Note
- Adjusting spice: Reduce cayenne for a milder version.
- Storage: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet or oven (not microwave to avoid drying).
- Variations:
- Swap salmon for trout or snapper.
- Add honey to the Cajun butter for a sweet-spicy glaze.
- Serve with Cajun-style rice or creamy mashed potatoes.
