Cajun King Salmon
The following recipe and photography was provided by recipe developer and food photographer, Ashley Durand of Plate & Pen.
Savor every bite of wild salmon season with this Cajun King Salmon that’s quick to make and loaded with southern-inspired flavor.
Of all the wild-caught salmon species, King Salmon is often considered the most popular because of its thick, buttery-smooth texture. It’s commonly used by restaurant chefs but, when in season, is also available at your local grocery store. However, when buying fresh King Salmon, it’s important to consider the source.
When it comes to quality seafood, Heinen’s selection is second to none. Wild salmon season is one of the most highly anticipated times of the year in Heinen’s Seafood Department because their salmon is delivered direct overnight.
This means that the salmon is caught from the icy rivers Alaska today, overnighted to all Heinen’s stores and available in their fresh seafood cases tomorrow. Seafood in the Midwest simply does not get fresher than that.
Dusted with a simple Cajun 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.
Why You’ll Love it:
- King Salmon is mild in flavor and extremely nutritious. Compared to its vibrant, red-fleshed counterpart, Sockeye Salmon, King Salmon is mild in flavor and color, making it perfect for those who want to enjoy wild salmon season without the strong “fishy” taste. King salmon also has the highest anti-inflammatory omega-3 content of all wild-caught salmon, so each fillet is equally nutritious and delicious.
- You can use a premade Cajun seasoning. Heinen’s offers a variety of pre-mixed Cajun seasonings in their spice aisle, so there’s no need to make your own. Remember, a little seasoning goes a long way, so sprinkle sparingly.
- You can blacken the fillets for more flavor. This salmon is Cajun-inspired after all, so if you’re looking for true Southern authenticity, drizzle ½ tsp. of white balsamic vinegar over the top of each fillet just before searing to create a blackened crust.
Cajun King Salmon
Servings: 2
Ingredients
- 2 fillets wild caught King Salmon
- 1-2 tsp. store-bought Cajun seasoning blend
- 1/2 tsp. Heinen’s dried thyme
- 1/2 tsp. Heinen’s dried oregano
- 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
Instructions
- 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 generously dust with the Cajun seasoning, thyme, oregano 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.
