Cajun Salmon
A flavorful salmon dish seasoned with Cajun spices and served with a creamy vegetable sauce, perfect for any occasion.
Equipment
- Large Skillet
- Mixing Bowls
- Sharp Knife
- Spatula
Ingredients
- 4 pieces Salmon Fillets Skinless, 6-8 oz. each.
- 2 Tbsp Olive Oil Or melted butter (optional).
- 2 tsp Smoked Paprika
- 2 tsp Garlic Powder
- 2 tsp Onion Powder
- 1 tsp Salt
- 1 tsp Dried Oregano
- 1 tsp Dried Thyme
- 1/2 tsp Pepper
- 1/4-1/2 tsp Cayenne Pepper Adjust to taste.
- 4 cloves Garlic Minced.
- 2 pieces Bell Peppers Chopped into 1" pieces (any color).
- 1/2 medium Red Onion Chopped.
- 1 1/2 cups Low Sodium Chicken Broth
- 1 Tbsp Cornstarch
- 1 cup Heavy Cream Or evaporated milk + 1 tsp cornstarch.
- 3/4 cup Fire Roasted Diced Tomatoes Well drained.
- 1 Tbsp Lime Juice
- 1/2 cup Parmesan Cheese Freshly grated.
Instructions
- Brush the salmon fillets lightly with olive oil or melted butter.
- In a bowl, combine smoked paprika, garlic powder, onion powder, salt, oregano, thyme, pepper, and cayenne pepper to create the spice rub. Set aside 2 tablespoons for the sauce.
- Rub the spice blend generously over the salmon fillets.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the salmon and cook for about 4 minutes until crispy. Flip and cook for another 3-6 minutes until cooked through. Remove and cover with foil.
- In the same skillet, add more oil if needed and sauté chopped red onions for about 3 minutes until translucent.
- Add chopped bell peppers, minced garlic, and the reserved spice mix. Cook for another 2 minutes until tender.
- Pour in half of the chicken broth. Mix the remaining broth with cornstarch until smooth and add to the skillet, stirring well.
- Add heavy cream and fire-roasted diced tomatoes, bringing the mixture to a gentle simmer until thickened.
- Stir in Parmesan cheese until melted, then add lime juice.
- Return cooked salmon to the skillet, warming it in the sauce for about a minute. Season to taste with salt, pepper, or cayenne.
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Notes
Store leftovers in the refrigerator for up to 3 days.