Cajun Honey Butter Salmon is a flavorful, sweet-and-spoky dish that combines the bold spices of Cajun seasoning with the rich, buttery sweetness of honey. The salmon is perfectly seared on the outside, creating a crispy, caramelized crust while remaining tender and juicy on the inside. The honey butter sauce is drizzled on top, adding an irresistible sheen and a touch of sweetness that balances the spice of the Cajun rub. This dish is quick and easy to prepare, making it an ideal dinner for any occasion.
Ingredients:
- For the Cajun seasoning:
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cayenne pepper (adjust to spice preference)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- For the salmon:
- 4 salmon fillets (about 6 oz each)
- 2 tablespoons olive oil (for searing)
- For the honey butter sauce:
- 1/4 cup (half a stick) unsalted butter
- 2 tablespoons honey
- 1 tablespoon Dijon mustard (optional, for added tang)
- 1 tablespoon fresh lemon juice
- 1-2 garlic cloves, minced
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- Salt and pepper, to taste
- To garnish (optional):
- Fresh parsley or cilantro, chopped
- Lemon wedges
Instructions:
- Prepare the Cajun Seasoning:
- In a small bowl, mix together the paprika, garlic powder, onion powder, cayenne pepper, thyme, oregano, salt, and black pepper. Set aside.
- Season the Salmon:
- Pat the salmon fillets dry with paper towels. This helps the seasoning adhere better and gives a crispier sear.
- Rub the Cajun seasoning generously over the flesh of each salmon fillet, ensuring an even coat on all sides.
- Cook the Salmon:
- Heat the olive oil in a large skillet over medium-high heat.
- Once the oil is hot, add the salmon fillets, skin-side down if they have skin. Sear for 4-5 minutes, until the salmon is golden and crispy on the bottom.
- Flip the fillets carefully and cook for another 2-4 minutes, depending on the thickness of the fillets, until the salmon is cooked to your desired level of doneness. For medium-rare, the internal temperature should be 120°F; for medium, around 125°F.
- Once cooked, transfer the salmon to a plate and cover loosely with foil to keep warm.
- Make the Honey Butter Sauce:
- In the same skillet, reduce the heat to medium-low. Add the butter and allow it to melt.
- Once melted, add the honey, Dijon mustard (if using), lemon juice, minced garlic, and cayenne pepper (if using). Stir constantly, scraping up any bits of Cajun seasoning left in the skillet.
- Let the sauce simmer for about 2-3 minutes until it thickens slightly. Taste and adjust the seasoning with salt and pepper.
- Assemble the Dish:
- Place the cooked salmon fillets on plates. Spoon the warm honey butter sauce over the top of each fillet, making sure to coat the fish generously with the sweet and spicy sauce.
- Garnish with fresh parsley or cilantro and serve with lemon wedges on the side for a fresh burst of citrus.
To Serve:
Serve your Cajun Honey Butter Salmon with your choice of sides, such as roasted vegetables, mashed potatoes, rice, or a crisp green salad. The rich flavors of the honey butter sauce pair wonderfully with both savory sides and fresh salads.
