Cajun/Creole · Cajun · main

Cajun Honey Butter Salmon

Cajun Honey Butter Salmon reads umami 6.2, citrus 6.2 and richness 6.0 on Palate's 0–10 flavor X-ray — a Cajun/Creole · Cajun main, about 21 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 7.0 / 10
• Sweet & Fruity — 6.1 / 10
• Sour & Bright — 7.8 / 10
• Bitter & Earthy — 1.3 / 10
• Rich & Fat — 6.1 / 10
• Aromatic & Spice — 4.6 / 10

The measured notes (of 18)

Umami 6.2 · Citrus 6.2 · Richness 6.0 · Sourness 5.5 · Sweetness 4.8 · Fruity 4.3 · Salinity 4.2 · Floral 3.8 · Marine & Briny 3.6 · Allium 3.4 · Herbaceous 2.8 · Heat 2.6 · Warm Spice 2.2 · Bitterness 1.1 · Earthy 0.9 · Smoke 0.8

What's in it (12)

• salmon fillets — 680 g
• salt — 5 g
• freshly ground black pepper — 3 g
• creole seasoning — 30 g
• oil — 27 g
• unsalted butter — 54 g
• garlic — 9 g
• honey — 44 g
• lemon juice — 15 g
• cayenne pepper — 1 g
• parsley — 7 g
• lemon — 65 g

Time & effort: about 21 min (11 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 140.1 kcal, 13.8 g protein, 11 g fat, 7 g carbs

Dietary: Contains meat · Contains seafood — engine-derived; double-check anything allergy-critical.

How it's cooked (8 steps)

1. Pat the salmon fillets dry with paper towels, then season both sides with the salt, pepper, and 1 tablespoon of the Cajun seasoning, pressing gently so it adheres.
2. Let the salmon sit at room temperature for 10 minutes while you mince the garlic and juice the lemon.
3. Heat the oil in a large skillet over medium-high heat until shimmering. Lay the salmon flesh-side down and sear undisturbed until a deep golden-brown crust forms, 4-5 minutes.
4. Flip the fillets, reduce the heat to medium, and cook until the thickest part reaches 125°F for medium (springy, faintly translucent center), 3-4 minutes more; for well done (145°F), continue 2-3 minutes longer. Transfer the salmon to a plate and tent loosely with foil.
5. Reduce the heat to medium-low and add the butter to the same skillet. Once melted, add the garlic and cook, stirring, until fragrant but not browned, 30-45 seconds.
6. Stir in the honey, lemon juice, remaining 1 tablespoon Cajun seasoning, and cayenne. Simmer, stirring often, until the glaze is glossy and slightly thickened, about 1-2 minutes.
7. Return the salmon, along with any accumulated juices, to the skillet, spooning the glaze over each fillet, and warm through, about 30 seconds.
8. Plate the salmon, spoon the remaining glaze from the pan over the top, and finish with parsley and lemon wedges.

Dishes with a similar flavor shape

• Blackened Mahi Mahi with Mango Salsa — American
• Carne de Porco à Alentejana — Portuguese
• Tacos al Pastor — Mexican
• Sheet-Pan Tandoori Salmon and Vegetables — Indian
• Sheet Pan Lemon Garlic Shrimp and Asparagus — American

Keep reading: what umami, citrus, richness mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.