If you are looking for an EASY and DELICIOUS way to prepare salmon…look no further. I debated whether even to post this Pan Seared Creole Salmon as a “recipe”, but decided to preserve it on my blog for all time. This is my “go to” way to prepare salmon fillets.
Seriously…this is THE way I have prepared salmon filets in our home for the past several years. It is so easy to prepare this delicious seafood.
One of my dearest friends (who happens to be a fantastic cook) said it was fantastic after being served this for dinner in our home recently. In the summer my husband loves to grill salmon on a cedar plank on our Weber BBQ (when it sunny and dry outside!), but this truly is how we cook salmon 9 times out of 10. We LOVE it!
I sure hope you will give it a try. Salmon is so good for you, and this recipe only takes 15 minutes, from start to finish! EASY!
- 2 Skinless salmon filets (we've used salmon with skin on, it's ok, but messy to remove at serving time).
- Tony Chachere's Original Creole Seasoning (I'm sure any Cajun or Creole seasoning will work)
- 1 Tablespoon olive oil
- 1 Tablespoon butter
- Lightly (do not put too much seasoning on!) sprinkle the surface of ONE side of each of the salmon filets.
- Heat the olive oil in a large non-stick skillet over medium-high heat. Once the skillet is very hot (but not smoking), place the salmon in SEASONING SIDE DOWN. It should sizzle.
- After 3-4 minutes (depending on thickness of filets), carefully turn salmon over; continue cooking. After 2-3 minutes (when salmon is right on the verge of being done, add the butter to the pan.
- Once the butter is melted, continually spoon up the melted butter and pour over tops of salmon. Continue to "baste" the salmon with butter for a couple of minutes. Remove salmon from skillet and serve!