Creamy Cajun Salmon

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Name: Creamy Cajun Salmon
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 2 8 ounce salmon fillets (skin removed); 1 tablespoon Cajun seasoning; 1 tablespoon olive oil; ½ cup heavy whipping cream; ¼ cup chicken broth; ⅛ cup dry white wine; ¼ cup freshly grated Parmesan; 1 tablespoon unsalted butter; 2 cups baby spinach; 2 cloves garlic (minced); 1 onion (finely diced); 2 teaspoons Cajun seasoning

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This CREAMY CAJUN SALMON is rich, flavorful, and comes together in one pan. The salmon is seared and then simmered in a bold, garlicky cream sauce with spinach, Parmesan, and just the right amount of heat. It’s a cozy, weeknight-friendly dinner that feels a little fancy without the extra work.

We’ve been trying to eat more salmon lately, mostly because we know it’s good for us—but we also don’t want to feel like we’re settling for a boring, “healthy” dinner. This Creamy Cajun Salmon has become one of our favorite ways to keep things interesting. It’s rich and comforting, but still packed with ingredients we feel good about, like fresh spinach and heart-healthy salmon.

What we love about this dish is how balanced it is. The Cajun seasoning adds just enough spice to keep it bold, while the cream and Parmesan give the sauce that silky finish you want to drag your fork through. It’s the kind of recipe that feels a little indulgent without being heavy, and it always hits the spot when we want something warm and satisfying.

The salmon gets a quick sear so it’s golden on the outside, and then finishes cooking gently in the sauce. That extra step keeps it tender and allows it to soak up all the flavor. You could serve this with rice, pasta, or even a hunk of crusty bread to catch every bit of sauce.

It’s an easy one-pan recipe that doesn’t take long, but it tastes like something you’d order at a restaurant. We keep coming back to it on busy weeknights when we want something a little special without a big cleanup.

Why we’re eating more salmon

We’ve been trying to cook more salmon lately—not just because it tastes great, but because it’s actually really good for you. It’s full of omega-3s, packed with protein, and leaves you feeling full without being heavy. Plus, it’s one of the easiest proteins to cook once you get the hang of it.

This recipe has become one of our favorites because it checks all the boxes. It’s quick, flavorful, and feels like something way more indulgent than it actually is.

What do I need to make this recipe?

SALMON FILLETS: Rich in omega-3s and packed with protein, salmon is the star of the dish. Skinless fillets are easiest here since they cook evenly in the sauce. We usually go with center-cut pieces so they sear well and hold their shape.
CAJUN SEASONING: You can use store-bought or homemade—just taste yours first to gauge the salt and heat level.
OLIVE OIL: Used to sear the salmon and help develop a golden crust. A neutral oil would also work if needed.
HEAVY WHIPPING CREAM: Makes the sauce rich and velvety. It holds up well to heat and balances the spice.
CHICKEN BROTH: Adds depth and stretches the sauce without thinning out the flavor. You could also use vegetable broth if needed.
DRY WHITE WINE: Used to deglaze the pan and bring brightness to the sauce. Sauvignon Blanc or Pinot Grigio work well, but you can skip this and use extra broth if preferred.
PARMESAN: Freshly grated Parmesan melts into the sauce for extra richness and a little salty bite. Pre-shredded varieties don’t melt as smoothly, so fresh is best here.
UNSALTED BUTTER: Helps soften the onions and rounds out the flavor of the sauce. Using unsalted gives you more control over seasoning.
BABY SPINACH: Stirred in at the end, it adds freshness and color. Just cook it until barely wilted so it stays vibrant.
GARLIC: A must-have for depth and aroma. Minced fresh garlic works best.
ONION: Adds sweetness and a base layer of flavor as it caramelizes. A finely diced yellow onion blends into the sauce well.

Step-by-Step Instructions

1. Season the salmon:

Pat the salmon fillets dry with paper towels, then rub the Cajun seasoning all over the surface of each fillet. Let the seasoned salmon sit at room temperature for about 20 minutes. This helps it cook more evenly and gives the seasoning time to settle into the fish.

2. Sear the salmon:

Heat the olive oil in a medium non-stick skillet over medium heat. Once the oil is hot and shimmering, gently place the salmon fillets into the pan. Sear for about 3 to 4 minutes on the first side without moving them to allow a golden crust to form. Flip and cook for another 1 to 2 minutes, just until the second side browns.
Remove the salmon from the skillet and set aside. It’s okay if the salmon isn’t fully cooked yet—it will finish in the sauce.

3. Sauté the aromatics:

Lower the heat slightly and add the butter to the same skillet. Once melted, stir in the diced onion and cook for 3 to 5 minutes, or until soft and just starting to turn golden. Add the minced garlic and Cajun seasoning, stirring constantly for about 30 seconds, just until the garlic is fragrant.

4. Deglaze with wine:

Pour in the white wine and use a wooden spoon to scrape up any browned bits stuck to the bottom of the pan. Let the wine simmer and reduce for 2 to 3 minutes, until the liquid is mostly evaporated and slightly thickened.

5. Build the sauce:

Stir in the chicken broth and heavy cream. Once combined, add the grated Parmesan and stir until fully melted and smooth. The sauce should be creamy and well blended.

6. Add the spinach:

Add the spinach and cook just until wilted, stirring occasionally. This should take about 1 to 2 minutes. Keep the heat on low so the cream does not boil.

7. Simmer and finish:

Let the sauce simmer gently for about 5 minutes, stirring now and then, until slightly reduced. Return the seared salmon fillets to the skillet and spoon the sauce over the top. Let everything warm together for another minute or two.

8. Serve:

Serve the salmon hot with your choice of sides. Spoon plenty of sauce over the top, and garnish with extra Parmesan or a sprinkle of fresh herbs if you like.

Tips, Tricks, & Mistakes to Avoid

Use room temperature salmon: Letting the salmon sit out for about 20 minutes before cooking helps it sear evenly and prevents it from tightening up in the pan.
Don’t overcrowd the skillet: If your pan is too small for both fillets to sear comfortably, cook them one at a time. Crowding can lead to steaming instead of that golden crust.
Sear, don’t fully cook the salmon: The salmon should be mostly cooked through during the sear but not overdone. It will finish cooking gently in the sauce, staying tender and juicy.
Keep the heat low when simmering cream: Once the dairy goes in, avoid boiling. A gentle simmer helps the sauce thicken without separating.
Use freshly grated Parmesan: Pre-shredded Parmesan can be waxy or clumpy and won’t melt as smoothly into the sauce.
Taste as you go: Depending on your Cajun seasoning, the saltiness and heat can vary. Adjust before adding extra salt or spice to the sauce.
Skip the wine if needed: No wine? No problem. Just use extra broth instead. You’ll still get a flavorful sauce with a little less brightness.