This Cajun salmon is broiled until the top crisps in 17 minutes, then topped with a silky creamy Cajun sauce built on heavy cream, butter, and layered spices. Served with buttery red skin mashed potatoes and corn, it delivers restaurant-quality flavor at home.
Check what you already have. We'll leave it off your shopping list.
CookOS may earn a commission from Instacart orders.
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
Place salmon fillets in a baking dish. Drizzle with olive oil and lemon juice.
Season the salmon generously with blackened seasoning, garlic powder, and lemon pepper.
Place the baking dish in the oven on the broil setting for about 17 minutes, or until the top is crispy and the salmon is cooked through. Watch it carefully to prevent burning.
While the salmon cooks, prepare the sauce. Melt butter in a large skillet over medium heat.
Add minced garlic to the melted butter and sauté until fragrant.
Pour in the heavy cream and bring to a gentle simmer.
Stir in the garlic powder, onion powder, salt-free Cajun seasoning, smoked paprika, Italian seasoning, and all-purpose seasoning blend. Continue to simmer, stirring occasionally, until the sauce has thickened. Taste and adjust seasonings as needed.
For the mashed potatoes, boil the quartered red potatoes in salted water until fork-tender.
Drain the potatoes and transfer them to a large mixing bowl. Add butter, heavy cream, whipped cream cheese, and salt.
Mash the potatoes until they reach your desired consistency.
For the corn, simply cut the kernels off the cob and toss with melted butter and a pinch of salt.
To serve, plate the mashed potatoes and corn. Place a salmon fillet on the plate and generously spoon the creamy Cajun sauce over the top. Garnish potatoes with shredded cheese and green onions if desired.
Store leftover salmon and sauce separately in airtight containers for up to 3 days; reheat salmon gently in a 300°F oven or microwave on 50% power. Mashed potatoes keep for 4 days; reheat on the stovetop over low heat with a splash of cream.
broiler-safe baking dish · large skillet
Broil for about 17 minutes until the top is crispy and the salmon is cooked through. Watch it carefully to prevent burning, as broiler intensity varies.
Yes. Make the sauce up to 1 day ahead, store in an airtight container in the fridge, and gently reheat over low heat before serving.
Use half-and-half or whole milk, though the sauce will be thinner and less rich. Add 1–2 tbsp cornstarch slurry if you need body.
Yes. Halibut, cod, or mahi-mahi work well. Adjust broil time if fillets are thicker or thinner than 6 oz.
Prepare up to 4 hours ahead; cover and refrigerate. Reheat gently on the stove over low heat, stirring in extra cream if needed.
