Creamy Cajun Pepper Salmon

This creamy cajun pepper salmon is an incredibly delicious, easy 30 minute meal. Pan seared salmon and sautéed bell peppers simmered in a lush, creamy and absolutely irresistible garlic-kissed Cajun sauce. It’s a comforting dinner that you can serve over pasta, rice, mashed potatoes, or on its own with some crusty bread for some major dipping. Pure joy, you’ll love it!

If you want to get dinner on the table pretty fast but don’t skimp on major flavors, this recipe is pretty much one of the easiest, most reliable ways to get there. It transforms this salmon dish into a rich and luxurious one skillet meal in no time. Perfect dinner for any night of the week.

The cajun seasoning gives this dish a bit of a kick, but it’s not particularly spicy. The heat these spices bring is fairly subtle, just enough to activate your taste buds in between bites of flaky salmon and the savory sauce. It’ll keep you coming back for more.
Let me guide you through the recipe with this step-by-step VIDEO.

RECIPE NOTES

• if you want more vegetables, add spinach or zucchini
• swap salmon for chicken breast fillets
• use soy cream instead of cream
• instead of parsley, use basil or cilantro
• you could also mix your own cajun spices: 2 tbsp smoked paprika, 2 tsp each onion powder + garlic powder, 1 tsp each dried thyme + dried oregano + salt + black pepper + cayenne pepper + chili powder + ground cumin
• serve over rice, mashed potatoes, pasta or with some crusty bread and don’t forget that big side salad

Try These Next

• Spicy Moroccan Salmon with Pistachio Couscous
• Salmon all’Arrabbiata
• Creamy Garlic Red Pepper Chicken

Cooking Video

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Yield: serves 4

Creamy Cajun Pepper Salmon

Print

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 4 salmon fillets, skinless
• 2 tbsp cajun seasoning, divided
• salt + black pepper
• 2 bell peppers, sliced
• 3 garlic cloves, minced
• 1 shallot, finely chopped
• ½ cup/120 ml chicken broth
• 1 cup/240 ml cream 20% fat, or soy cream
• 1 oz/30 g grated parmesan
• 3 tbsp lemon juice
• chopped parsley, for serving
• red pepper flakes, for serving

Instructions

1. Get all the prep done before you start cooking. Pat the salmon fillets dry with a paper towel, rub both sides with 1 tablespoon cajun seasoning + ½ teaspoon salt + ½ teaspoon black pepper. Set aside.
   Mince the garlic and finely chop the shallot.
   Cut the bell peppers in half lengthwise, remove veins and seeds, then cut into thin slices.
2. Heat oil and butter in a large nonstick skillet over medium. Add salmon and sear, about 3-4 minutes on each side. Remove from the skillet and set aside.
3. In the same skillet. Add bell peppers and cook for 5 minutes, stir occasionally. Stir in garlic, shallot and 1 tablespoon cajun seasoning, cook for 3 minutes. Deglaze with chicken broth, stir with a wooden spoon to dissolve the browned bits from the bottom of the skillet. Simmer for 1 minute.
4. Pour in cream and add parmesan. Stir to combine, bring to a simmer. Taste, and adjust salt if needed. Return salmon to the skillet, simmer for 3 minutes or until the salmon is just cooked through. Sprinkle with lemon juice and finish off with black pepper, red pepper flakes and parsley. Enjoy!

Notes

Calories Per Serving: 533 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Did you make this recipe?

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