Cajun Lemon Butter Salmon
This Cajun Lemon Butter Salmon is a 10-minute pan-seared dinner that combines bold Cajun spices with bright lemon butter for restaurant-quality results at home.
This Cajun Lemon Butter Salmon is a 10-minute pan-seared dinner that combines bold Cajun spices with bright lemon butter for restaurant-quality results at home.
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Place salmon fillets on a cutting board or plate.
Drizzle olive oil over the salmon and use a brush to coat both sides evenly.
Sprinkle generously with Cajun seasoning and lemon butter seasoning on all sides of the fillets.
Gently pat the seasonings into the salmon to help them adhere.
Place the seasoned salmon fillets in the air fryer basket.
Cook for approximately 8-10 minutes, or until the salmon is cooked through and flakes easily with a fork.
Serve immediately, squeezing a fresh lime wedge over the top if desired.
Refrigerate cooked salmon in an airtight container up to 3 days; reheat gently in a 350°F oven.
Salmon is cooked through when it flakes easily with a fork and reaches 145°F internally. It should be opaque throughout but still moist inside.
Yes, but thaw it completely first for even cooking. Pat dry before seasoning to ensure proper browning.
Mix paprika, cayenne, garlic powder, onion powder, and black pepper in equal parts, or use a store-bought Cajun spice blend.
Refrigerate in an airtight container for up to 3 days. Reheat gently in a 350°F oven for 5 minutes or enjoy cold.
Yes. Use a larger skillet or cook in batches to avoid overcrowding, which prevents proper browning.
