Cajun King Salmon
Dusted with a simple seasoning and pan-seared to perfection, grab a few fillets of fresh, wild-caught King Salmon from Heinen’s while it’s in season and treat yourself to a low-prep restaurant quality meal made at home.
Ashley Durand of Plate & Pen
Ashley Durand of Plate & Pen
Recipe - Heinen's of Rocky River
Cajun King Salmon
Prep Time5 Minutes
Servings2
Cook Time12 Minutes
Ingredients
2 fillets wild caught King Salmon
2 tsp. Two Brothers blackened seasoning
1 tsp. salt
1/8 tsp. Heinen’s cayenne pepper
Heinen’s olive oil
2 Tbsp. Heinen’s unsalted butter
½ tsp. white balsamic vinegar (per fillet), optional
Fresh lemons
1/4 cup fresh parsley, chopped
1/4 cup fresh chives, chopped
Directions
- Thirty minutes prior to cooking, remove the salmon from the refrigerator and allow it to come to room temperature.
- Pat the salmon dry with paper towels.
- Heat a pan over medium-high heat. Add a drop of water and if it slides across the pan without evaporating, it is ready for the olive oil. Add a few glugs of olive oil to the pan. When it starts to ripple, it is ready for the fish.
- Drizzle the tops of the room temperature salmon fillets with olive oil and dust with Two Brothers blackened seasoning, salt and cayenne pepper. For a blackened exterior, add ½ tsp. of white balsamic vinegar to each fillet.
- Cook the salmon meat-side-down for about 6 minutes. The fish should not stick to the skillet.
- After 6 minutes, flip the fillets and cook for another 6 minutes. If it looks like it won’t take that long, remove the salmon sooner.
- After flipping the salmon, add the unsalted butter to the skillet to baste the salmon.
- Once cooked through, remove the salmon from the skillet and serve with fresh lemon, parsley and chives.
- Serve with sides of your choice, like green beans and roasted baby potatoes.
5 minutes
Prep Time
12 minutes
Cook Time
2
Servings
Directions
- Thirty minutes prior to cooking, remove the salmon from the refrigerator and allow it to come to room temperature.
- Pat the salmon dry with paper towels.
- Heat a pan over medium-high heat. Add a drop of water and if it slides across the pan without evaporating, it is ready for the olive oil. Add a few glugs of olive oil to the pan. When it starts to ripple, it is ready for the fish.
- Drizzle the tops of the room temperature salmon fillets with olive oil and dust with Two Brothers blackened seasoning, salt and cayenne pepper. For a blackened exterior, add ½ tsp. of white balsamic vinegar to each fillet.
- Cook the salmon meat-side-down for about 6 minutes. The fish should not stick to the skillet.
- After 6 minutes, flip the fillets and cook for another 6 minutes. If it looks like it won’t take that long, remove the salmon sooner.
- After flipping the salmon, add the unsalted butter to the skillet to baste the salmon.
- Once cooked through, remove the salmon from the skillet and serve with fresh lemon, parsley and chives.
- Serve with sides of your choice, like green beans and roasted baby potatoes.
