Cajun Parmesan Salmon: Difference between revisions
From McGough's Recipes
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=== '''Ingredients''' === | === '''Ingredients''' === | ||
*1 tbsp. extra-virgin olive oil | *1 tbsp. extra-virgin olive oil | ||
*4 (4-oz.) fillets salmon (preferably wild) | *4 (4-oz.) fillets salmon (preferably wild) | ||
*2 tsp. Cajun seasoning, diived | |||
Freshly ground black pepper | *Freshly ground black pepper | ||
*2 tbsp. butter | *2 tbsp. butter | ||
*3 cloves garlic, minced | *3 cloves garlic, minced | ||
Revision as of 00:01, 8 January 2021
Ingredients
- 1 tbsp. extra-virgin olive oil
- 4 (4-oz.) fillets salmon (preferably wild)
- 2 tsp. Cajun seasoning, diived
- Freshly ground black pepper
- 2 tbsp. butter
- 3 cloves garlic, minced
- 1/3 c. low-sodium chicken or vegetable broth
- Juice of 1 lemon
- 1 tbsp. honey
- 1 tbsp. freshly chopped parsley, plus more for garnish
- 2 tbsp. freshly grated Parmesan
- Lemon slices, for serving
Directions
- In a large skillet over medium-high heat, heat oil. Season salmon with 1 teaspoon Cajun seasoning and pepper, then add to the skillet skin-side up. Cook salmon until deeply golden, about 6 minutes, then flip and cook 2 minutes more. Transfer to a plate.
- Add butter and garlic to skillet. When butter has melted, stir in broth, lemon juice, honey, remaining teaspoon Cajun seasoning, parsley, and Parmesan. Bring mixture to a simmer.
- Reduce heat to medium and add salmon back to skillet. Simmer until sauce has reduced and salmon is cooked through, 3 to 4 minutes more.
- Add lemon slices to skillet and serve.
