Cajun Salmon with Creamy Parmesan Sauce

Cajun Salmon with Creamy Parmesan Sauce is wonderfully spiced and covered in a rich sauce. Usually I like salmon cooked lighter but sometimes a rich creamy sauce just can’t be beat.

How To Serve Cajun Salmon with Creamy Parmesan Sauce

This is a really rich dish. It can be served over pasta or mashed potatoes for an even heavier meal or with steamed vegetables and a salad with Creamy Italian Dressing to lighten it up some. Sauteed spinach is also a great side.

Type Of Seasoning To Use

You can use store-bought Cajun seasoning or a homemade cajun seasoning. Creole seasoning is very similar and can be used instead. I love using Tony Chachere’s Creole Seasoning.

Change The Spice Level

To make this dish less spicy, reduce or leave out the crushed red pepper flakes. For additional heat, serve with hot sauce.

Add More Flavor

For extra flavor, you can easily add sliced sun-dried tomatoes, fresh baby spinach, or sauteed mushrooms to the sauce. A little crabmeat or some cooked baby shrimp would be a very decadent addition.

Thicken The Sauce

I like a super thick sauce so I add a cornstarch slurry at the end. Just mix 1 to 2 teaspoons of cornstarch with an equal part of cold water and stir into the sauce. Let simmer for a minute or two to thicken.

Recipe Tips

For even cooking, let the salmon sit at room temperature for 20 minutes before cooking. If you don’t have time to do this, no worries.

Pat salmon dry with paper towels to get a nice sear on it.

Remove the salmon from the pan when it is slightly undercooked. It will cook a little more as it sits from residual heat and still a little more when you return it to the sauce.

More Salmon Recipes

• Honey BBQ Salmon
• Firecracker Baked Salmon
• Baked Parmesan Salmon
• Creamy Tuscan Salmon
• Salmon with Bourbon-Pecan Glaze