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Creamy Cajun Garlic Butter Salmon - Comforting, Bold, and Weeknight-Friendly

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Salmon fillets (4 pieces, skin-on or skinless, about 6 oz each)
  • Cajun seasoning (store-bought or homemade)
  • Kosher salt and black pepper
  • Olive oil (or avocado oil)
  • Unsalted butter (2–3 tablespoons)
  • Garlic (4–5 cloves, minced)
  • Crushed red pepper flakes (optional, for extra heat)
  • Cherry tomatoes (1 cup, halved) or sun-dried tomatoes (chopped)
  • Low-sodium chicken or vegetable broth (1/2 cup)
  • Dry white wine (1/4 cup, optional)
  • Heavy cream (3/4 to 1 cup)
  • Parmesan cheese (1/4 cup, freshly grated)
  • Fresh lemon (zest and juice of 1/2 lemon)
  • Baby spinach (2 cups) or chopped kale
  • Fresh parsley (for garnish)

Method
 

  1. Prep the salmon: Pat salmon dry with paper towels. Season both sides with Cajun seasoning, a light pinch of salt, and black pepper. Be generous with the seasoning for a bolder crust.
  2. Heat the pan: Set a large skillet over medium-high heat. Add 1 tablespoon of olive oil and 1 tablespoon of butter. When the butter foams, it’s ready.
  3. Sear the salmon: Place salmon in the skillet, presentation side down. Sear 3–4 minutes until golden with crisp edges. Flip and cook 2–3 more minutes. Transfer to a plate; it will finish cooking in the sauce.
  4. Sauté the aromatics: Lower heat to medium. Add another tablespoon of butter. Stir in minced garlic and a pinch of red pepper flakes. Cook 30–60 seconds until fragrant, not browned.
  5. Build the base: Add cherry tomatoes. Cook 2 minutes until they soften and burst slightly. Pour in broth and wine (if using). Scrape up the browned bits on the pan’s bottom for extra flavor. Simmer 2–3 minutes to reduce slightly.
  6. Make it creamy: Stir in heavy cream and Parmesan. Simmer gently, stirring, for 2–3 minutes until slightly thickened. Add a small squeeze of lemon juice and a little zest. Taste and adjust salt, pepper, and Cajun seasoning.
  7. Add greens: Fold in spinach and let it wilt, about 1 minute. If the sauce gets too thick, splash in more broth or cream.
  8. Finish the salmon: Nestle salmon back into the pan, spooning sauce over the top. Simmer on low for 2–3 minutes until the salmon is just cooked through and flakes easily with a fork.
  9. Garnish and serve: Top with chopped parsley and another light squeeze of lemon if you like. Serve with rice, mashed potatoes, pasta, or crusty bread.