Uploaded April 2026 | Updated September 2026, 1 week ago
Pan-seared Cajun-seasoned salmon topped with a rich lemon butter sauce.
Ingredients
For the Salmon:
4 salmon fillets (about 6 oz each)
2 Tbsp butter or tallow (for cooking)
1 Tbsp Cajun seasoning
Salt and black pepper, to taste
For the Lemon Butter Sauce:
3 Tbsp butter
1 white onion, thinly sliced
2 cloves garlic, minced
2 Tbsp lemon juice (freshly squeezed)
1 tsp lemon zest
2 Tbsp heavy cream (optional, for richness)
1 Tbsp chopped parsley
Macronutrients
(per serving, serves 4)
Protein: 38g
Fat: 40g
Carbs: 4g
Preparation
Pat salmon fillets dry and season both sides with Cajun seasoning, salt, and black pepper.
Heat butter or tallow in a skillet over medium-high heat. Add salmon, skin-side down if applicable, and cook 4–5 minutes until golden and crisp. Flip and cook for another 2–3 minutes until just cooked through. Remove from the skillet and set aside.
Lower heat to medium and melt 3 Tbsp butter in the same pan. Add minced garlic and sliced onion. Cook for 30 seconds until fragrant.
Stir in lemon juice, zest, and heavy cream (if using). Simmer for 2 minutes until slightly thickened.
Return the salmon to the skillet and spoon the lemon butter sauce over the top.
Remove from heat, garnish with chopped parsley, and serve immediately with a side of sautéed greens or cauliflower mash.
Pan-seared Cajun-seasoned salmon topped with a rich lemon butter sauce.
Ingredients
For the Salmon:
4 salmon fillets (about 6 oz each)
2 Tbsp butter or tallow (for cooking)
1 Tbsp Cajun seasoning
Salt and black pepper, to taste
For the Lemon Butter Sauce:
3 Tbsp butter
1 white onion, thinly sliced
2 cloves garlic, minced
2 Tbsp lemon juice (freshly squeezed)
1 tsp lemon zest
2 Tbsp heavy cream (optional, for richness)
1 Tbsp chopped parsley
Macronutrients
(per serving, serves 4)
Protein: 38g
Fat: 40g
Carbs: 4g
Preparation
Pat salmon fillets dry and season both sides with Cajun seasoning, salt, and black pepper.
Heat butter or tallow in a skillet over medium-high heat. Add salmon, skin-side down if applicable, and cook 4–5 minutes until golden and crisp. Flip and cook for another 2–3 minutes until just cooked through. Remove from the skillet and set aside.
Lower heat to medium and melt 3 Tbsp butter in the same pan. Add minced garlic and sliced onion. Cook for 30 seconds until fragrant.
Stir in lemon juice, zest, and heavy cream (if using). Simmer for 2 minutes until slightly thickened.
Return the salmon to the skillet and spoon the lemon butter sauce over the top.
Remove from heat, garnish with chopped parsley, and serve immediately with a side of sautéed greens or cauliflower mash.
