PAN SEARED CAJUNIZED SALMON FILLETS

2
Teresa G

By
@barefootgal

This is my quick and easy way to cook salmon fillets. It's not so much a recipe as it is a technique. The hardest part is remembering to take the fish out of the freezer, the day before, so that it can thaw in the refrigerator. About 5 minutes before time to serve, the salmon is sprinkled with creole seasoning on each side and lightly seared in butter, with a sprinkle of lemon juice to brighten. I like to serve it with either rice or a baked potato along with asparagus, broccoli or a side salad. So easy and so delicious!

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
1 six oz. fillet per person
Prep:
5 Min
Cook:
5 Min
Method:
Stove Top

Ingredients

  • 1 Tbsp
    butter
  • ·
    salmon fillets
  • ·
    tony chachere's creole seasoning
  • 1/2 tsp
    lemon 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

Step-by-Step

  1. Melt 1 tablespoon butter in cast iron, or nonstick skillet, over medium/medium-high heat.
  2. While butter melts, sprinkle both sides of each fillet with creole seasoning.
  3. 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.
  4. Garnish as desired and serve immediately, or keep warm until served. Cover and refrigerate leftovers.

Printable Recipe Card





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