Ingredients (for 2–4 servings)
For the salmon:
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4 salmon fillets (6 oz each, skin on or off)
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1–2 tbsp olive oil
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Salt and pepper to taste
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1–2 tsp Cajun seasoning (adjust to your spice preference)
For the honey butter sauce:
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4 tbsp unsalted butter
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2 tbsp honey
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1 clove garlic, minced
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1 tsp lemon juice (optional, for brightness)
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Pinch of paprika (optional, for color)
Instructions
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Prep the salmon:
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Pat the salmon dry with paper towels.
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Rub lightly with olive oil, then season both sides with salt, pepper, and Cajun seasoning.
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Cook the salmon:
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Heat a nonstick or cast-iron skillet over medium-high heat.
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Place salmon skin-side down (if skin is on) and sear for 4–5 minutes until golden brown.
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Flip and cook for another 3–4 minutes, or until cooked through but still moist.
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Make the honey butter:
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While salmon is cooking, melt butter in a small saucepan over medium heat.
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Add garlic and sauté for 30–60 seconds until fragrant.
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Stir in honey, lemon juice, and paprika. Mix well.
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Combine and serve:
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Drizzle the honey butter over the cooked salmon fillets.
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Optional: garnish with chopped parsley or a lemon wedge.
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Tips
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For extra flavor, marinate the salmon in a little honey, Cajun seasoning, and olive oil for 15–30 minutes before cooking.
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Serve with roasted vegetables, rice, or a fresh salad to balance the richness.
If you want, I can also give you a shortcut oven-baked version that’s less hands-on but just as flavorful. Do you want me to do that?
