Real Recipes From Real Home Cooks ®

cajun mayo sauce with easy cajun seared salmon!

Recipe by
Bobby (*_*)
Monticello, KY

I was setting around the house, and I decided to make a Cajun Mayo Sauce. I knew I would have to use fish are pork, so I decided Salmon, so, a good friend of my, who is on J.A.P, her name of BARBARA LENTZ, made a Easy Cajun Seared Salmon which was great. So I made the Cajun Mayo Sauce and placed is in the refrigerate for about 24 to 48 hours to married! Went to the store and bought a 1.25 lbs of Wild Pacific Salmon with the skin on one side. So Barbara here we gone using my Cajun Mayo Sauce and your Easy Cajun Seared Salmon...Ca c'est bon!!!

yield 4 (doesn't inculed marinde time)
cook time 5 Min
method Convection Oven

Ingredients For cajun mayo sauce with easy cajun seared salmon!

  • 1 md
    shallot, finely chopped
  • 1 Tbsp
    celery, finely chopped
  • 1-1/2 Tbsp
    parsley, finely chopped
  • 3/4 c
    mayo, i used hellman's
  • 1 to 1-1/2 Tbsp
    stone ground mustard
  • 1 to 1-1/2 Tbsp
  • 1 to 1-1/2 Tbsp
  • 1 tsp
    worcestershire sauce
  • 1 Tbsp
  • 1-1/2 tsp
    louisiana hot sauce, i used more
  • 1 tsp
    lemon juice
  • 1 1/4 lb
    wild pacific salmon, cut in 4 fillets
  • 2 Tbsp
    cajun easoning, i used slam-ya-mama cajun seasoning
  • 2 tsp
  • 2 Tbsp
  • 1 Tbsp
    olive oil
  • 4 to 5 clove
    garlic, peeled and left whole
  • juice from one lemon
  • cilantro for garnish, optional

How To Make cajun mayo sauce with easy cajun seared salmon!

  • 1
  • 2
    Get all ingredients ready! DON'T GET THE SALMON INGREDIENTS YET!!!
  • 3
    Salmon ingredients;
  • 4
  • 5
    Combine shallot, celery, parsley and mayonnaise in a bowl, whisking to combine.
  • 6
    Whisk in mustard, ketchup, horseradish, Worcestershire, paprika, hot sauce and lemon juice. Whisk to combine all ingredients, and place a top on bowl and refrigerator for 24 to 48 hours.
  • 7
    After to Cajun Sauce married in the refrigerator for about 36 hours, get all ingredients for the salmon---(follow direction on frozen salmon).
  • 8
    Preheat oven to 400 degrees.
  • 9
    Season the skinless side of the salmon with the Cajun seasoning and salt. Place by in the refrigerator for about 2 hours.
  • 10
    Melt the butter with olive oil in a large cast iron skillet or non stick skillet, on med-high heat. Add the whole garlic cloves. Let the garlic cook about 2 minutes.
  • 11
    Add the salmon skin side down and sear until the skin is crispy.
  • 12
    Flip the salmon over and add the lemon juice. Place skillet in oven and let bake about 5 minutes depending on how thick your fillets are. Take salmon out of the oven, about 2 minutes, and put the Cajun Mayo Sauce on them. Place back in oven to finish cooking. Serve garnished with cilantro (I used green onions).
  • 13
    Put salmon on plate and top it with more Cajun Mayo Sauce and green onion.
  • 14
    I serve this with Wild Rice and herbs--- ENJOY!!