Cajun Salmon with Creole Parmesan Cream Sauce

Ingredients

• 3 tbsp smoked paprika (For homemade Cajun seasoning)
• 1.5 tbsp onion powder (For homemade Cajun seasoning)
• 1 tbsp garlic powder (For homemade Cajun seasoning)
• 2 tsp cayenne pepper (For homemade Cajun seasoning)
• 1.5 tsp ground black pepper (For homemade Cajun seasoning)
• 1.5 tsp kosher salt (For homemade Cajun seasoning)
• 1 tsp dried thyme (For homemade Cajun seasoning)
• 1 tsp dried oregano (For homemade Cajun seasoning)
• 2 lb salmon fillets (4 fillets, 6–8 ounces each; skin removed)
• 0.75 tsp kosher salt (For dry-brining the salmon)
• 2 tbsp olive oil (For coating the salmon)
• 3 tbsp Cajun seasoning (Use the homemade seasoning above)
• 3 lb red potatoes (Partially peeled and cut into 1½–2-inch pieces)
• 0.75 cup half-and-half (For steeping with garlic)
• 4 garlic cloves (Smashed)
• 6 tbsp salted butter (For the mashed potatoes)
• 0.333 cup sour cream (For the mashed potatoes)
• salt and black pepper (To taste, for the potatoes)
• 1 cup sharp cheddar cheese (Optional loaded topping; shredded)
• 2 scallions (Optional loaded topping; sliced)
• 6 ears fresh corn kernels (Kernels removed; alternatively use 4 cups frozen corn, thawed and patted dry)
• 3 tbsp butter (For charring the corn)
• 1 tsp Cajun seasoning (For the corn)
• 2 scallions (Thinly sliced, for the corn)
• salt (To taste, for the corn)
• 3 tbsp butter (For the sauce)
• 1 shallot (Small, finely minced)
• 6 garlic cloves (Minced)
• 1 tbsp tomato paste (For the sauce)
• 0.5 cup low-sodium chicken broth (For deglazing)
• 1.5 cup heavy cream (For the sauce)
• 2 tsp Flora & Mana Creole Kick seasoning (For the sauce)
• 0.5 cup Parmesan cheese (Freshly grated)
• salt and black pepper (To taste, for the sauce)
• 1 tbsp fresh parsley (Chopped)
• fresh lemon wedges (For serving)

Steps

1. 1

   Stir together the smoked paprika, onion powder, garlic powder, cayenne, black pepper, kosher salt, dried thyme, and dried oregano in a small bowl. Store any unused seasoning in an airtight container.

2. 2

   Pat the salmon dry. Sprinkle all over with the ¾ teaspoon kosher salt, place it uncovered on a plate, and refrigerate for 30 minutes while preparing the sides.

3. 3

   Place the potatoes in a large pot and cover them with cold water by 1 inch. Salt the water generously, bring it to a boil, and cook for 15–20 minutes, until completely fork-tender.

4. 4

   While the potatoes cook, warm the half-and-half and smashed garlic in a small saucepan over low heat for 10 minutes without boiling. Remove and discard the garlic.

5. 5

   Melt 3 tablespoons butter in a large 12-inch skillet over medium-high heat. Add the corn in an even layer and cook undisturbed for 2 minutes to char it.

6. 6

   Stir the corn and cook for another 3–4 minutes. Stir in 1 teaspoon Cajun seasoning and a pinch of salt. Transfer the corn to a bowl, top with the sliced scallions, tent with foil, and set the skillet aside for the sauce.

7. 7

   Drain the potatoes well and return them to the pot. Add the 6 tablespoons butter, warm garlic-infused half-and-half, and sour cream. Mash by hand to the desired texture, then season with salt and pepper. For loaded mashed potatoes, fold in the cheddar and top with sliced scallions. Cover to keep warm.

8. 8

   Preheat the oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper.

9. 9

   Remove the salmon from the refrigerator and pat it dry again. Place it on the prepared baking sheet, drizzle with olive oil, and rub to coat all sides.

10. 10

    Sprinkle the Cajun seasoning generously over the tops and sides of the salmon, pressing it in so it adheres. Let the fillets sit at room temperature for about 15 minutes while the oven finishes heating.

11. 11

    Bake the salmon for 12–15 minutes, depending on thickness, until the thickest part reaches 140°F (60°C).

12. 12

    While the salmon roasts, return the corn skillet to medium-low heat and melt 3 tablespoons butter. Add the minced shallot and cook for 2 minutes, until soft.

13. 13

    Add the minced garlic and cook for 30 seconds. Stir in the tomato paste and cook for 1 minute, until it darkens slightly.

14. 14

    Pour in the chicken broth and scrape up the browned bits left from the corn. Simmer for 2–3 minutes, until the broth has reduced by about half.

15. 15

    Stir in the heavy cream and Creole Kick seasoning. Simmer gently for about 5 minutes, stirring often, until the sauce lightly coats a spoon.

16. 16

    Reduce the heat to low and stir in the Parmesan until smooth. Remove the skillet from the heat, stir in the parsley, and season with salt and pepper.

17. 17

    When the salmon reaches 140°F (60°C), switch the oven to broil. Broil for 1–2 minutes, watching closely, until the top is deeply browned and the salmon reaches 145°F (63°C). Let it rest for 2 minutes.

18. 18

    Spoon mashed potatoes and charred corn onto each plate. Pool the sauce alongside, top with the salmon, spoon additional sauce over the fish, and serve with fresh lemon wedges.

Notes

The source recommends center-cut fillets of even thickness. Watch the broiler closely because Cajun spices can burn quickly. Store leftovers in airtight containers in the refrigerator for up to 3 days. Reheat sauce gently over low heat with a splash of cream or broth, and warm salmon at 275°F (135°C) until heated through. The optional loaded mashed-potato topping uses cheddar and scallions.

Nutrition per serving

• main course
• seafood
• salmon
• Cajun-inspired
• blackened
• oven-roasted
• comfort food
• restaurant-style