This Cajun salmon is pan-seared in butter and oil until the skin crisps and the spice rub blackens, creating a restaurant-quality dish in minutes. The fast brining step keeps the flesh tender while the high-heat sear builds deep flavor.
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Brine the salmon: In a large shallow dish, whisk together 4 cups room temperature water and 3 tablespoons kosher salt until dissolved. Place the salmon in the water and wait for 15 minutes.
If you haven’t already, mix up the Cajun seasoning.
Pat the salmon dry with a clean towel. Rub it generously with oil and sprinkle it with the kosher salt and blackened seasoning.
Heat a large skillet (not non-stick*) over medium high heat and add the butter and olive oil. When butter is melted, add the salmon skin side up and cook for 2 to 3 minutes until cooked about 1/2 way to center of thick part of salmon.
Flip the salmon (a fish spatula makes easy work of it). Tilt the pan down slightly and quickly spoon the pan juices over the top of the fish a few times. Drizzle with the lemon juice and spoon the pan juices a few times again. Cook for 2 to 5 minutes, depending on the thickness, until just tender and pink at the center (the internal temperature should be between 125 to 130 Fahrenheit in the center when removed). Remove from the heat and serve.
Store leftovers in an airtight container for up to 3 days. Reheat gently in a 275°F oven for 5–7 minutes; do not microwave to preserve the texture.
fish spatula · large skillet (stainless steel or cast iron, not non-stick)
Brining for 15 minutes keeps the salmon moist during the hot sear. You can skip it, but the fish may dry out slightly; reduce cooking time by 30 seconds per side if you do.
The internal temperature should reach 125–130°F at the center. The flesh will appear just tender and pink; don't overcook past this point or it will become dry.
Use a regular stainless steel or cast-iron skillet, not non-stick. Non-stick surfaces don't get hot enough to properly blacken the spice rub and crisp the skin.
Yes, farm-raised salmon works fine. Wild-caught has a leaner texture that can handle the high-heat sear slightly better, but cooking time and method remain the same.
Substitute the butter with an equal amount of olive oil. The recipe already includes olive oil, so use 1 tablespoon additional olive oil in place of the butter.
