Cajun Lemon Butter Salmon

Pro tips

• Pat salmon dry before cooking—moisture prevents a golden crust and proper seasoning adhesion.
• Use medium-high heat and don't move the fillets until they develop a crust (2-3 minutes per side).
• Apply seasoning just before cooking so the salt doesn't draw out moisture and make the fish soggy.
• Squeeze fresh lime over finished salmon to brighten the Cajun spices and add acidity.

Substitutions

• Olive oil → butter (use 1 tbsp for richer flavor, but watch heat to prevent burning)
• Cajun seasoning → Italian seasoning + pinch of cayenne (for milder, herb-forward flavor)
• Lemon butter seasoning → garlic powder + dried dill (for a fresh herb profile)

Storage & make-ahead

Refrigerate cooked salmon in an airtight container up to 3 days; reheat gently in a 350°F oven.

How do I tell when the salmon is done cooking?

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.

Can I use frozen salmon for this recipe?

Yes, but thaw it completely first for even cooking. Pat dry before seasoning to ensure proper browning.

What can I substitute for Cajun seasoning?

Mix paprika, cayenne, garlic powder, onion powder, and black pepper in equal parts, or use a store-bought Cajun spice blend.

How should I store leftover salmon?

Refrigerate in an airtight container for up to 3 days. Reheat gently in a 350°F oven for 5 minutes or enjoy cold.

Can I double this recipe?

Yes. Use a larger skillet or cook in batches to avoid overcrowding, which prevents proper browning.