pan seared cajunized salmon fillets
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!
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yield
1 six oz. fillet per person
prep time
5 Min
cook time
5 Min
method
Stove Top
Ingredients For pan seared cajunized salmon fillets
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1 Tbspbutter
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salmon fillets
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tony chachere's creole seasoning
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1/2 tsplemon juice per fillet
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salt and pepper, if desired
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fresh minced parsley, chives and/or lemon slices to garnish, if desired
How To Make pan seared cajunized salmon fillets
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1Melt 1 tablespoon butter in cast iron, or nonstick skillet, over medium/medium-high heat. -
2While butter melts, sprinkle both sides of each fillet with creole seasoning.
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3Place 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.
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4Garnish as desired and serve immediately, or keep warm until served. Cover and refrigerate leftovers.
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