PAN SEARED CAJUNIZED SALMON FILLETS
·tony chachere's creole seasoning
1/2 tsplemon juice per fillet
·salt and pepper, if desired
·fresh minced parsley, chives and/or lemon slices to garnish, if desired
How to Make PAN SEARED CAJUNIZED SALMON FILLETS
- While butter melts, sprinkle both sides of each fillet with creole seasoning.
- Place fillets in skillet with melted butter (do not crowd;) drizzle lemon juice over each; cook, uncovered, for approximately 1 1/2 to 2 minutes per side, depending on thickness of fillet. Do not overcook! Barely cooked is best.
- Garnish as desired and serve immediately, or keep warm until served. Cover and refrigerate leftovers.