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Per serving
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- 1
Season the salmon
Pat the salmon fillets (skin on) completely dry with paper towels. Rub each fillet with the olive oil and season generously all over with the Cajun seasoning, adding a little salt if needed. Drying the fillets first is what gets you a real crust instead of a steamed surface.
- 2
Sear
Heat a large nonstick skillet over medium-high heat. Add the fillets skin-side up and sear about 3 minutes until a crust forms, then flip skin-side down and cook another 2 minutes.
- 3
Make the honey butter sauce
While the salmon cooks, melt the butter in a small saucepan over medium heat. Stir in the honey, soy sauce, and 2 cloves minced garlic. Simmer a couple of minutes until combined, then pull off the heat and squeeze in the juice of half the lemon.
- 4
Glaze and finish
Pour the honey butter sauce over the fillets. Keep cooking, spooning the sauce over the top regularly, another 3 to 5 minutes until the salmon flakes easily and hits 145F in the center.
- 5
Garnish and serve
Top with chopped fresh parsley and a sprinkle of black sesame seeds. Cut the remaining lemon into wedges and serve alongside. Great over rice or with green beans.
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Cajun Honey Butter Salmon
Created by: MacroMeals
Ingredients
- 4 salmon fillets
- 2 tbsp olive oil
- 2 tbsp Cajun seasoning
- salt
- 4 tbsp butter
- 2 tbsp honey
- 1 tbsp soy sauce
- 2 garlic
- 1 lemon
- parsley
- black sesame seeds
Instructions
- Season the salmonPat the salmon fillets (skin on) completely dry with paper towels. Rub each fillet with the olive oil and season generously all over with the Cajun seasoning, adding a little salt if needed. Drying the fillets first is what gets you a real crust instead of a steamed surface.
- SearHeat a large nonstick skillet over medium-high heat. Add the fillets skin-side up and sear about 3 minutes until a crust forms, then flip skin-side down and cook another 2 minutes.
- Make the honey butter sauceWhile the salmon cooks, melt the butter in a small saucepan over medium heat. Stir in the honey, soy sauce, and 2 cloves minced garlic. Simmer a couple of minutes until combined, then pull off the heat and squeeze in the juice of half the lemon.
- Glaze and finishPour the honey butter sauce over the fillets. Keep cooking, spooning the sauce over the top regularly, another 3 to 5 minutes until the salmon flakes easily and hits 145F in the center.
- Garnish and serveTop with chopped fresh parsley and a sprinkle of black sesame seeds. Cut the remaining lemon into wedges and serve alongside. Great over rice or with green beans.