Cajun Blackened Salmon With Cajun Cream Sauce

Do you want some Blackened Salmon, but don’t want to go to a restaurant? How about we make it a Cajun Blackened Salmon and even put a Cajun Cream Sauce with it? Then you’ve come to the right place. This recipe is sure to blow just about any Cajun Salmon Dish that you get at a restaurant out of the water and the best part is, it’s easy to make.

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How To Make Cajun Blackened Salmon With Cajun Cream Sauce

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Cajun Blackened Salmon
  • 2 Salmon Fillets
  • 1 1/2 tsp Paprika
  • 1 1/4 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 tsp Kosher Salt
  • 1 tsp Ground Black Pepper
  • 1/2 tsp Ground Thyme
  • 1/2 tsp Dried Oregano
  • 1/2 tsp Cayenne Pepper
  • 2 tbsp Butter
  • 1 Lemon, halved
Cajun Cream Sauce
  • 2 tbsp Butter
  • 1 tbsp All-Purpose Flour
  • 1/2 cup Heavy Cream
  • 1/2 cup Milk
  • 1 1/2 tsp of Spice Mix Above
Cajun Blackened Salmon Instructions

Mix the paprika, onion powder, garlic powder, kosher salt, ground black pepper, dried thyme, oregano, and Cayenne Pepper.

Cover all sides of the fish with the spice mixture.

In a hot skillet coated in a little neutral oil, place the salmon and cook for 90 seconds a side.

When you flip the fish, add in the butter and the lemon halves. Cover the salmon in the melted butter.

Place in a 460°F oven for 6 minutes.

Remove from oven and cover with cajun cream sauce.

Cajun Cream Sauce Instructions

In a small saucepan over medium heat, add in the butter.

Let it melt completely then add in the flour and whisk to combine and cook for an extra 30 seconds to let all the raw flour taste cook out.

Add in the milk and heavy cream, whisking each in as it is added.

Add the spice mix that was used in the salmon and mix.