Description
Creamy Cajun Salmon is a flavorful and indulgent dish featuring tender, marinated salmon fillets pan-fried to golden perfection and smothered in a rich creamy sauce infused with sun-dried tomatoes, Cajun seasoning, garlic, and fresh spinach. This delicious recipe balances the boldness of Cajun spices with the smoothness of cream and the tang of white wine, perfect for a comforting yet elegant meal.
Ingredients
Units
Scale
Salmon
- 4 boneless skinless Salmon Fillets (approx 7oz/200g each)
- 1 tbsp Cajun Seasoning
- 1 tbsp Olive Oil
- 1 tbsp Lime Juice
- 1/4 tsp Salt
- 1/4 tsp Black Pepper (or to taste)
Creamy Cajun Sauce
- 1 cup (240ml) Heavy/Double Cream, at room temperature
- 1/2 cup (120ml) Chicken Stock (can substitute vegetable stock)
- 1/4 cup (60ml) Dry White Wine (or more stock as substitute)
- 1 cup (125g) Sun Dried Tomatoes, diced
- 1/3 cup (30g) freshly grated Parmesan
- 2 tbsp (30g) Unsalted Butter
- 2 large handfuls Baby Spinach
- 2 cloves Garlic, finely diced
- 1 medium Onion, finely diced
- 1 tbsp Cajun Seasoning
Instructions
- Marinate the salmon: In a shallow dish or zip lock bag, whisk together 1 tbsp Cajun seasoning, lime juice, olive oil, salt, and black pepper. Add the salmon fillets, ensuring each is evenly coated with the marinade. Cover with cling film and allow the salmon to rest at room temperature for up to 20 minutes to tenderize and absorb flavors.
- Pan-fry the salmon (side one): Heat a large non-stick pan over medium-high heat. Place the salmon fillets skin-side down and fry for approximately 3 minutes or until the bottom is golden and crisp.
- Flip and baste the salmon: Carefully flip the fillets over and create space in the pan. Add 2 tablespoons of unsalted butter and baste the salmon for 1-2 minutes, until the other side also turns golden. The salmon should be nearly cooked but still moist and slightly translucent in the center. Look for flaking on the edges as a sign of doneness. Remove and set aside.
- Sauté onions and garlic: Reduce heat to medium. Add the diced onion to the leftover butter in the pan and cook until it softens and begins to turn golden, about 3-4 minutes. Add the garlic and fry for an additional 2 minutes until fragrant.
- Build the sauce base: Stir in the diced sun-dried tomatoes and 1 tbsp Cajun seasoning, frying for 1 minute to combine the flavors.
- Deglaze the pan: Pour in the dry white wine and use a wooden spoon to scrape any browned bits from the pan’s bottom. Allow the wine to reduce completely, which is important to burn off the alcohol and concentrate flavor.
- Add stock and cream: Pour in the chicken stock followed by the heavy cream. Stir to combine and bring the mixture to a gentle simmer.
- Incorporate cheese and spinach: Add the grated Parmesan cheese and stir until it melts smoothly into the sauce. Then add the baby spinach and lower the heat to low-medium, simmering for approximately 5 minutes or until the spinach wilts and the sauce thickens, stirring occasionally.
- Combine salmon and sauce: Return the cooked salmon fillets to the pan, spoon the creamy Cajun sauce over them, and warm through briefly before serving.
Notes
- Room Temperature & Marinating: Ensure the salmon reaches close to room temperature before cooking to prevent breaking apart. Marinate up to 20 minutes, or at least 5 minutes for better flavor and texture.
- Seasoning: Cajun seasoning saltiness varies. Taste and adjust salt carefully because sun-dried tomatoes, stock, and Parmesan add additional saltiness.
- Wine Substitute: White wine adds acidity and helps deglaze the pan. If you avoid alcohol, substitute with extra stock for a richer but less complex sauce.
- Serving Suggestions: Serve with steamed rice, roasted or mashed potatoes, or crusty bread to soak up the creamy sauce.
- Calories: The recipe’s calories are calculated per serving without sides; adding sides will increase total calories.
Nutrition
- Serving Size: 1 salmon fillet with sauce (approx 7oz/200g salmon plus sauce)
- Calories: 520 kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 38 g
- Saturated Fat: 18 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 125 mg
