Easy Cajun Salmon

Cajun salmon in a cast iron skillet with mango and lime

This Easy Cajun-Style Salmon is made with a homemade rub consisting of smoked paprika, cayenne pepper, oregano, thyme, and flavorful herbs. This dish is ready in under 15 minutes and can be pan-seared, baked, or fried in the air fryer.

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Prep Time 7

Cook Time 8

Total Time 15

Course dinner, lunch

Cuisine Cajun, Southern

Servings servings

Calories 255 kcal

Equipment

10 Inch Cast Iron Skillet

Ingredients

1 pound raw salmon Mine was cut into fillets about 4-6oz each.
2 tablespoons unsalted butter 1 tablespoon melted to rub the fish. 1 tablespoon to cook in the pan
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon ground oregano
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon ground thyme

Instructions

Dry the salmon completely and allow the salmon to come to room temperature for 15 minutes.
Drizzle 1 tablespoon of melted butter onto both sides of the salmon.
Combine the spices in a bowl and sprinkle the spices over the salmon. Be sure to season the sides of the salmon.
Heat a cast iron or stainless steel skillet on medium-high heat. Add 1 tablespoon of butter. I used a 10 inch pan.
When the butter has melted, add the salmon to the pan, skin-side up. Do not overcrowd the pan. The salmon shouldn't touch. Cook the fish in batches if needed.
Cook the salmon for 2-4 minutes until the side turn opaque. Monitor the sides of the salmon to determine the perfect time to flip. When the color of the side of the salmon has lightened about 3/4ths of the way up, it's time to flip.
Flip the salmon and cook for an additional 1-2 minutes or until the fish is opaque.
Remove and cool before serving.

Notes

You can use a store-bought Cajun rub if you wish.

Dry the salmon thoroughly before coating it in butter or oil. Wet salmon is more likely to stick to the pan.
Avoid using salmon cold and straight from the fridge. I like to pull the salmon from the fridge and allow it to rest for 15 minutes.
The pan will need to get really hot. Cast iron usually smokes. This is normal. You can use a fan over the stove or open up a window as well.
Don't move the salmon after you have placed it down on the skillet. It's more likely to crumble, break, and not turn out pretty! Allow it to cook and get ready for flipping.
The color of the salmon will become lighter as it cooks. You can monitor the color of the sides to determine doneness. When the color of the side of the salmon has lightened about 3/4ths of the way up, it's time to flip.

Nutrition

Serving: 1salmon filetCalories: 255kcalCarbohydrates: 1gProtein: 24gFat: 16g

Keyword Cajun blackened salmon, Cajun salmon, Creole salmon, salmon with Cajun seasoning

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