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Cajun Honey Butter Salmon with Skillet Corn: 12-inch black cast iron skillet holding four seared Cajun-spiced salmon…

Cajun Honey Butter Salmon with Skillet Corn

Salmon gets a spicy seared Cajun crust and then finishes in a glossy honey butter sauce. Charred corn cooked in the same skillet soaks up the rest, all in 25 minutes with no oven.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Cajun
Ingredients Method Notes

Ingredients
  

  • 4 salmon fillets about 6 oz each, skin on or off
  • 1 1/2 tablespoons Cajun seasoning divided
  • 1/2 teaspoon kosher salt cut this in half if your Cajun blend is salty
  • 2 tablespoons neutral oil divided
  • 3 cups corn kernels fresh or frozen and thawed
  • 1/2 red bell pepper finely diced
  • 4 tablespoons unsalted butter divided
  • 3 cloves garlic minced
  • 3 tablespoons honey
  • 1 tablespoon fresh lemon juice plus wedges for serving
  • 1/4 teaspoon red pepper flakes optional
  • 2 green onions thinly sliced
  • 1 tablespoon fresh parsley chopped, optional

Method
 

  1. Take the salmon out of the fridge about 10 minutes before cooking. Pat it very dry with paper towels, then rub 1 tablespoon of the Cajun seasoning and the salt over the tops and sides.
  2. If you're using thawed frozen corn, spread it on a towel and blot it dry. Wet corn steams and won't char.
  3. Heat 1 tablespoon oil and 1 tablespoon butter in a 12-inch skillet over medium-high heat. Add the corn in an even layer and leave it alone for 3 minutes. You should hear steady popping and see brown spots underneath.
  4. Stir in the bell pepper and the remaining 1/2 tablespoon Cajun seasoning. Cook 2 to 3 minutes more, then move the corn to a bowl and wipe out any loose kernels.
  5. Add the remaining 1 tablespoon oil to the same skillet and keep the heat at medium-high. When the oil shimmers, lay the salmon in seasoned side down (skin side up if it has skin). Cook 4 minutes without moving it. It will release from the pan on its own once the crust forms.
  6. Flip the fillets and cook 2 minutes.
  7. Turn the heat down to medium-low. Add the remaining 3 tablespoons butter and the garlic, and swirl for about 30 seconds, until the garlic smells fragrant but hasn't browned.
  8. Stir the honey, lemon juice and red pepper flakes into the butter. Let it bubble gently for 1 to 2 minutes, tilting the pan and spooning the sauce over the salmon the whole time.
  9. Check the thickest fillet. It should flake at the edges and still look a little glossy in the center. The USDA recommends 145°F for fish. Many cooks pull salmon around 130°F and let carryover heat finish it.
  10. Slide the corn back into the open spaces of the skillet and toss it through the sauce. Top with green onions and parsley and serve right away with lemon wedges.

Notes

Use a 12-inch cast iron, stainless steel or nonstick skillet. Pat the salmon very dry so it sears instead of steaming. Turn the heat down before adding the honey, because it burns fast and turns bitter. Some store-bought Cajun blends are mostly salt, so taste a pinch first and adjust the added salt. If the salmon sticks when you try to flip it, give it another 30 to 60 seconds. Buy center-cut fillets of about the same thickness so they cook evenly. If the sauce is too sweet, add more lemon; if it tastes flat, add a pinch of salt. For a milder dish, use 2 teaspoons of Cajun seasoning on the fish and skip the red pepper flakes. Refrigerate leftovers in an airtight container within two hours and eat within 3 to 4 days. Reheat in a covered skillet over low heat with a splash of water for 4 to 5 minutes, or in the microwave at 50% power in short bursts. Don't freeze the finished dish. Variation: for shrimp, sear 1 1/2 pounds of large peeled shrimp for about 90 seconds per side, then make the sauce the same way.