Description
A flavorful Cajun blackened salmon topped with a rich Tuscan cream sauce, perfect for impressing friends and family.
Ingredients
- 4 salmon fillets, skinless
- 2 tablespoons Cajun seasoning
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 cup heavy cream
- 4 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Pat the salmon fillets dry and season both sides generously with Cajun seasoning.
- Heat olive oil and butter in a cast-iron skillet over medium-high heat until hot and shimmering.
- Place the seasoned salmon fillets in the skillet, skin side down, and cook for 4-5 minutes.
- Carefully flip the fillets and cook for an additional 3-4 minutes until cooked through, achieving a lovely char.
- Remove the salmon from the skillet and set aside on a warm plate.
- In the same skillet, reduce heat to medium and add minced garlic. Sauté for about one minute until fragrant but not browned.
- Pour in the heavy cream, stirring continuously to combine and reduce. Allow it to thicken slightly.
- Finally, remove from heat and stir in chopped parsley and season with salt and pepper to taste.
- Serve salmon with the creamy sauce drizzled on top.
Notes
Control cooking time to avoid overcooking the salmon. Consider adding sun-dried tomatoes or spinach to the sauce for variation.
