Let me start by saying this: I’ve cooked salmon countless times throughout my culinary career. I’ve baked it, pan-seared it, smoked it, and cured it. I’ve glazed it with teriyaki, miso, and maple mustard. But never, and I mean never, have I encountered a salmon dish quite as delectable as this one.
This isn’t just another recipe, folks. This is a revelation. It’s a symphony of flavors that will have your taste buds dancing a jig. And the best part? It’s embarrassingly simple to make.
We’re talking about a one-pan wonder that comes together in under 15 minutes. Yes, you read that right. Fifteen minutes from start to finish, and you’ll be plating up restaurant-worthy salmon that will rival anything you’ve ever ordered.
Intrigued? You should be! This Cajun honey butter salmon is about to become your new weeknight go-to meal. Keep reading to learn the secrets behind this insanely delicious dish!
INGREDIENTS
For Salmon
- 4 salmon fillets about ½ pound or 250 grams each, skin off or on
- 2 teaspoons Cajun seasoning
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 4 tablespoons honey
- 1 tablespoon water
- 2 teaspoons soy sauce
- 1 tablespoon fresh squeezed lemon juice, plus extra for serving
- Lemon wedges to serve
Cajun Honey Butter
- ¼ cup unsalted butter softened
- 1 tablespoon honey
- ½ tablespoon Cajun seasoning
INSTRUCTIONS
Cajun Honey Butter Salmon
- Preheat oven to broil/grill settings on medium heat.
- Season the salmon with Cajun seasoning.
- Melt butter in a skillet over medium-high heat. Sauté garlic for a minute. Add honey, water, soy sauce; let flavors combine. Stir in lemon juice for a flavorful blend.
- Place salmon in the pan with the sauce. Cook for 3-4 minutes, basting the tops.
- Baste the salmon again and then place the pan in the oven to broil/grill for 5-6 minutes. Cook until the tops are charred and salmon is done to your preference.
- For serving, pour the sauce and add lemon juice, and arrange the lemon wedges around the salmon. Top with a heaping tablespoon of Cajun honey butter.
- Enjoy with steamed vegetables, rice, or alongside a salad.
Cajun Honey Butter ( Optional)
- Mix together the butter, honey, and ½ tablespoon of Cajun seasoning in a small bowl. Use a fork to blend until the ingredients are thoroughly combined.
RECIPE’S NOTES
- Storing Leftovers: Keep any leftover salmon in an airtight container in the fridge for 2-3 days.
- Reheating: Warm salmon in the oven at 275°F (135°C). Place on a lined baking sheet, add Cajun honey butter or olive oil on top for moisture. Heat for around 15 minutes until warmed through. Avoid overcooking.
