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Cajun Honey Butter Salmon

Cajun honey butter salmon has a sweet and spicy melt-in-your-mouth honey butter glaze over salmon coated in cajun spices. The salmon has a perfectly seared crispy outside, with a tender flaky inside. This easy recipe is ready in under 15 minutes, and is absolutely delicious!
5 from 1 vote
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Main Course
Cuisine American, Cajun
Servings 4 servings
Calories 608 kcal


  • Large skillet
  • Electric mixer (optional)


Cajun Honey Butter

  • 8 tablespoons unsalted butter softened (1 stick)
  • 1 tablespoon honey
  • 1 tablespoon Cajun seasoning


  • 2 pounds salmon cut into four 6 ounce filets, bones removed
  • 2 teaspoons Cajun seasoning
  • 2 tablespoon olive oil or neutral high heat oil like avocado oil
  • Fresh herbs optional
  • Lemon wedges optional


  • WHIP: Combine butter, honey, and 1 tablespoon cajun seasoning in a small bowl and whip with a fork until combined and ingredients are well incorporated. Set aside. (You can also whip with a hand mixer if you want a more whipped texture.)
  • PREP: Pat salmon filets dry with paper towels. Run your finger along the top and sides to check for pin bones and remove them. I like leaving the skin side intact. Sprinkle about ½ teaspoon of cajun seasoning over the top of each filet. Heat a skillet over medium-high heat.
  • SEAR: Add in olive oil to the hot pan to heat, then place filets in the hot oil, skin side down first. Sear for about 2-3 minutes on each side until cooked to your liking. (For me, perfectly cooked salmon is medium to medium well, with a slight pink center.) Do in batches so you don't overcrowd the pan.
  • FINISH: Once cooked, transfer salmon to a plate, and top with a heaping tablespoon of cajun honey butter. Option to top with fresh chopped herbs and a squeeze of lemon.


  • PRO TIP: Cooking time for the salmon will depend on the thickness and size of the salmon. Thinner pieces will take less time to cook.
  • How to store leftovers: Store leftover salmon in an airtight container in the refrigerator for 2-3 days. This dish is best served fresh and hot though.
  • How to freeze: I don’t recommend freezing this recipe after it has been cooked. You can however buy fresh salmon in bulk and freeze portions in vacuum sealed bags. This is a great way to stock up when it’s on sale.
  • How to reheat: The best way to reheat salmon is in the oven at a low temperature. Preheat the oven to 275°F. Place the salmon on a foil or parchment paper lined baking sheet and add cajun honey butter if you have some leftover, or olive oil to the top of the salmon to keep it moist. Reheat for about 15 minutes until heated throughout.


Sodium: 105mgCalcium: 41mgVitamin C: 1mgVitamin A: 2145IUSugar: 5gFiber: 1gPotassium: 1184mgCholesterol: 185mgCalories: 608kcalTrans Fat: 1gMonounsaturated Fat: 16gPolyunsaturated Fat: 8gSaturated Fat: 18gFat: 44gProtein: 46gCarbohydrates: 6gIron: 2mg
Keyword Cajun, cajun seasoning, salmon, seafood
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