Cajun Honey Garlic Salmon with Broccolini and Roasted Garlic Mashed Potatoes

Ingredients

• 1.5 lb salmon fillets (Skinless or skin-on, about 4 fillets)
• salt (For seasoning the salmon, to taste)
• black pepper (For seasoning the salmon, to taste)
• 1 tsp garlic powder (For the salmon seasoning)
• 1 tsp onion powder (For the salmon seasoning)
• 1 tsp Creole seasoning (For the salmon seasoning)
• 1 tsp Cajun seasoning (For the salmon seasoning)
• 2 tbsp butter (For the Cajun honey garlic sauce)
• 4 cloves garlic (Minced, for the sauce)
• 0.25 cup honey (For the sauce)
• 2 tbsp soy sauce (Use low-sodium if preferred)
• 1 tsp Fire & Smoke Honey Garlic Seasoning (Brand seasoning listed by the creator)
• 0.5 tsp Cajun seasoning (For the sauce)
• 0.5 tsp Creole seasoning (For the sauce)
• salt (For the sauce, to taste; soy sauce and seasonings are already salty)
• black pepper (For the sauce, to taste)
• 1.5 lb broccolini (Trimmed)
• 1 tbsp chicken bouillon paste (Dissolved in 1 cup water; use vegetable bouillon for a vegetarian side)
• 1 cup water (For the bouillon cooking liquid)
• salt (For broccolini, to taste)
• black pepper (For broccolini, to taste)
• 0.5 tsp garlic powder (For broccolini)
• 1 tsp Good & Gather Garlic Butter Seasoning (Brand seasoning listed by the creator)
• 1 tbsp butter (For finishing the broccolini)
• 2 lb red-skinned mini potatoes (Halved or quartered so they cook evenly)
• 1 tbsp chicken bouillon paste (For boiling the potatoes; use vegetable bouillon if desired)
• 4 tbsp butter (For the mashed potatoes)
• 0.5 cup heavy cream (Warm gently before mixing into the potatoes)
• 0.5 cup sour cream (For creamy mashed potatoes)
• 1 tsp garlic powder (For the mashed potatoes)
• salt (For the mashed potatoes, to taste)
• black pepper (For the mashed potatoes, to taste)
• 1 tsp Good & Gather Garlic Butter Seasoning (Brand seasoning listed by the creator)
• 2 tbsp fresh parsley (Chopped, for garnish)
• 1 bulb roasted garlic (Oven-roasted and squeezed from its skins; about 30 g edible garlic)

Steps

1. 1

   Preheat the oven to 400°F (200°C). Prepare the roasted garlic by trimming the top from a garlic bulb, drizzling it with a little oil if available, wrapping it in foil, and roasting for about 35–45 minutes, until the cloves are soft and golden. Cool enough to handle, then squeeze the cloves from their skins.

2. 2

   Place the halved or quartered mini potatoes in a large pot. Add enough cold water to cover them by about 1 inch, then stir in the chicken bouillon paste.

3. 3

   Bring the potatoes to a boil over medium-high heat. Reduce the heat and simmer for 15–20 minutes, until a fork slides easily through the centers.

4. 4

   While the potatoes cook, pat the salmon fillets dry. Combine the salt, pepper, garlic powder, onion powder, Creole seasoning, and Cajun seasoning, then rub the mixture evenly over both sides of the salmon.

5. 5

   Heat a large oven-safe skillet over medium heat. Add the seasoned salmon and cook for about 3–4 minutes on the first side, until lightly browned and the fish releases easily from the pan.

6. 6

   Turn the salmon and continue cooking for 2–3 minutes, until the thickest part is nearly cooked through. Transfer the salmon to a plate while you prepare the sauce.

7. 7

   Melt the butter in the same skillet over medium-low heat. Add the minced garlic and cook for 30–60 seconds, stirring, until fragrant but not browned.

8. 8

   Add the honey, soy sauce, Fire & Smoke Honey Garlic Seasoning, Cajun seasoning, and Creole seasoning to the skillet. Stir and simmer for 1–2 minutes, until glossy and slightly thickened. Taste before adding salt and pepper because the soy sauce and seasoning blends may already provide enough salt.

9. 9

   Return the salmon to the skillet and spoon the sauce over the fillets. Cook gently for 2–4 minutes, basting repeatedly, until the salmon reaches 145°F (63°C) internally and the glaze clings to the surface.

10. 10

    For the broccolini, bring the water and chicken bouillon paste to a simmer in a wide skillet. Add the trimmed broccolini, cover, and cook for 4–6 minutes, until bright green and just tender.

11. 11

    Remove the lid and let any excess liquid evaporate. Add the butter, garlic powder, and Garlic Butter Seasoning. Toss the broccolini until coated, then season with salt and pepper to taste.

12. 12

    Drain the cooked potatoes thoroughly and return them to the hot pot. Let them stand for 1–2 minutes so excess steam evaporates.

13. 13

    Add the butter, warm heavy cream, sour cream, garlic powder, and Garlic Butter Seasoning to the potatoes. Mash with a potato masher until creamy but still slightly textured; do not overmix, or the potatoes can become gluey.

14. 14

    Fold the roasted garlic into the mashed potatoes. Taste and adjust with salt and pepper, then fold in the chopped fresh parsley, reserving a little for garnish if desired.

15. 15

    Serve each salmon fillet with a portion of the roasted garlic mashed potatoes and broccolini. Spoon the remaining Cajun honey garlic sauce over the salmon and garnish with parsley.

Notes

The original post provided ingredient names but no measurements or method, so quantities and detailed timings are estimates. Prepare the roasted garlic first; it can roast while the rest of the meal is assembled. Check the salmon carefully because Cajun, Creole, bouillon, soy sauce, and commercial garlic-butter seasonings can all contain substantial salt.

Nutrition per serving

• main
• dinner
• seafood
• salmon
• Cajun-inspired
• glazed
• stovetop
• vegetable side