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Pan-Seared Cajun Salmon

Pan-Seared Cajun Salmon


  • 1 tablespoon butter or ghee
  • 1 pound fresh, wild-caught salmon, cut into 4 fillets
  • 1 1/2 tablespoons Cajun Seasoning
  • 3 fresh basil leaves, thinly sliced


  1. Warm a cast iron skillet to medium heat for 5 minutes. Melt butter in the pan, swirling around to coat the bottom and sides. Season both sides of the salmon fillets with the Cajun seasoning, rubbing most of the seasoning onto the skinless side.
  2. Place salmon in the hot pan, skin side down. Turn down the heat to medium-low. Sear for 6 minutes, without touching, or until the edges start to look cooked and slightly crisp. Carefully flip to the other side. This should be very easy and the skin should not stick to the bottom of the ban. Continue cooking for 3 to 4 minutes, depending on the size of your fillets.
  3. Keep in mind that the salmon will continue to cook as it is plated and served. Serve over a bed of sauteed spinach or Rice Pilaf and a garnish of basil.


  • Recipe and image courtesy of Caroline Potter


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