Pan Fried Cajun Salmon Food

PAN-FRIED SALMON

Steps:

• Bring the salmon to room temperature 10 minutes before cooking.
• Warm a large nonstick skillet with oil over medium-low heat. Season the fish with salt and pepper. Raise the heat to medium-high. Place the salmon, skin-side up in the pan. Cook until golden brown on 1 side, about 4 minutes. Turn the fish over with a spatula, and cook until it feels firm to the touch and the skin is crisp if desired, about 3 minutes more.
• The skin can be served or removed easily with a knife or spoon.
• Transfer to a plate and serve as desired.

PAN-FRIED SALMON

Steps:

• Add the lime juice, lime zest, lemon juice, lemon zest, 3 tablespoons olive oil, parsley, cilantro, chives, garlic, shallot, capers, sugar and red pepper flakes into the jar of a blender. Pulse the ingredients until they are roughly chopped and begin to come together. Scrape down the sides with a spatula and continue to blend until smooth. Set aside until ready to use or transfer to an airtight container and refrigerate for up to a week.
• Season the salmon fillets all over with 1 teaspoon kosher salt and a generous amount of freshly ground black pepper.
• Heat the remaining 3 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the salmon, skin-side up, and cook untouched until the edges crisp and turn golden brown, about 4 minutes. Flip and continue to cook until firm when pressed, about 3 minutes. Transfer to a serving platter and spoon the salsa verde on top. Serve immediately.

EASY CREAMY CAJUN SALMON

Steps:

• Pat the salmon fillets dry with paper towel. Drizzle over the olive oil then season generously with Cajun seasoning, salt and pepper.
• Heat a large frying pan over medium high heat.
• Add the salmon, skin-side down, and cook for 2-3 minutes until the skin is crisp.
• Flip over and cook for another 2-3 minutes on the other side. Remove from the pan and set aside while you make the sauce.
• In the same pan you cooked the salmon, melt the butter then add the garlic and herbs.
• Sauté for a few minutes until fragrant then pour in the cream and lemon juice.
• Allow to simmer for a few minutes then season with salt and pepper.
• Add the salmon back to the sauce and allow to simmer for another 2 minutes. Serve immediately.

BLACKENED SALMON FILLETS

Steps:

• In a small bowl, mix paprika, cayenne pepper, onion powder, salt, white pepper, black pepper, thyme, basil and oregano.
• Brush salmon fillets on both sides with 1/4 cup butter, and sprinkle evenly with the cayenne pepper mixture. Drizzle one side of each fillet with 1/2 remaining butter.
• In a large, heavy skillet over high heat, cook salmon, butter side down, until blackened, 2 to 5 minutes. Turn fillets, drizzle with remaining butter, and continue cooking until blackened and fish is easily flaked with a fork.

PAN-FRIED SALMON

Steps:

• Melt butter in a large, heavy skillet over medium heat. Pour in lemon juice and swirl the skillet to mix melted butter and lemon juice.
• Place salmon fillets, flesh side down, in the pan and cook until browned, about 3 minutes. Spoon lemon butter over the top of the fillets as they cook. Turn fillets over with a spatula and cook for an additional 1 or 2 minutes, depending on the thickness of the fillets. Season with salt and pepper.

CAJUN AIR FRYER SALMON

Steps:

• Preheat the air fryer to 390 degrees F (200 degrees C).
• Rinse and dry salmon fillets with a paper towel. Mist fillets with cooking spray. Combine Cajun seasoning and brown sugar in a small bowl. Sprinkle onto a plate. Press flesh sides of fillets into the seasoning mixture.
• Spray the basket of the air fryer with cooking spray and place salmon fillets skin-side down. Mist salmon again lightly with cooking spray.
• Cook for 8 minutes. Remove from air fryer and let rest for 2 minutes before serving.

BLACKENED SALMON

Steps:

• In a small bowl, add the paprika, cayenne, thyme and oregano and salt and mix to blend. Put the mixture on a plate or other flat surface and coat the portions of salmon, 1 at a time, on the flesh side only.
• Heat a large heavy-bottomed pan or cast iron skillet over medium heat, and add the oil. When the oil begins to smoke quite heavily shut the heat off under the pan. Add the salmon, 1 at a time, in a single layer, flesh side down, in the oil. Turn the heat back on under the pan and cook for 2 to 3 minutes. Use a spatula to turn the salmon to the other side. Cook the salmon over medium heat, until the skin becomes crispy, about 5 to 6 minutes.
• Arrange the salmon on a platter, sprinkle with lemon zest and lemon juice and serve immediately.

CAJUN SPICED SALMON

Steps:

• Put the salmon in a bowl, pour over the lime juice and leave the salmon to 'cure' for 5 mins. Meanwhile, mix all the spices together with the sugar. Lift the salmon out of the lime juice and roll in the spices so it's completely coated.
• Heat grill to high. Grease a baking tray, then sit the salmon, flesh-side up, on the tray. Grill for 5 mins, until the salmon is cooked through and the edges are starting to blacken. While the salmon is cooking, gently mix all the salsa ingredients together with the roughly chopped coriander. When the fish is cooked, serve with the salsa, some rice and the coriander sprigs.

CAJUN BLACKENED SALMON

Steps:

• Mix together spices in an airtight jar and shake until well blended.
• Sprinkle cajun spice liberally over salmon fillets on both sides.
• Melt butter in a large pan over medium high heat until sizzling hot.
• Place salmon fillets in butter and cook each side 4-8 minutes, depending on the size of the fillet. Be sure to cook one whole side before flipping to blacken properly.

SHEET-PAN CAJUN SALMON

Steps:

• Heat oven to 425 degrees. Place salmon on a plate, skin side up. Using a sharp knife, make a cut into the skin about 1/8-inch deep, in 3 different places, making sure not to cut all the way through the flesh. In a medium bowl, mix together 2 tablespoons olive oil with the Cajun seasoning, paprika and 1 teaspoon salt. Pour over the salmon to coat it on both sides and set aside to marinate.
• To a rimmed sheet pan, add potatoes, 1 tablespoon olive oil, 1 teaspoon salt, and pepper to taste. Toss to coat and roast for about 15 minutes until tender. (Larger potatoes may take longer.)
• As potatoes roast, toss the asparagus with the garlic, the remaining 1 tablespoon oil, 1 teaspoon salt, and pepper to taste.
• Move the potatoes to one end of the pan and place salmon skin side up next to them. Add asparagus in an even layer to the other end of the pan, and roast everything together for 10 to 13 minutes, until the asparagus is tender and the salmon is cooked to taste. If you'd like the skin to be crispy, you can transfer the vegetables from the pan to a serving platter and pop the fish under the broiler for 1 to 2 minutes. Serve hot.

PAN-FRIED SALMON

Steps:

• Generously season the salmon fillets with salt and pepper. Put the oil and butter in a non-stick frying pan over a medium heat, swirling around the pan until melted and foaming, then turn up the heat. Once the butter starts bubbling, add the salmon fillets to the pan, skin-side-down, and fry for 3 mins until crisp. Flip the fillets over, lower the heat and cook for 2 mins more, then drizzle with the lemon juice. Transfer the salmon to a plate and baste with any of the buttery juices left in the pan.

CAJUN SALMON

Steps:

• Brush a little oil in a frying pan and preheat the pan.
• Combine the spices for the salmon in a small bowl.
• Turn the salmon fillets in the spices, covering all sides.
• Place the salmon fillets (skin side under) in the hot frying pan.
• Fry for 4 minutes before turning over and frying for another 3 minutes or until done.
• Serve with mashed potatoes and spinach.