Treat yourself to the ultimate sweet and spicy weeknight dinner with this quick Cajun Honey Butter Salmon and Rice. Flaky fish meets a sticky glaze over fluffy white rice in just 25 minutes!
Delicious Cajun Honey Butter Salmon and Rice
If you are looking for a dinner that hits every single flavor craving, you have to make this Cajun Honey Butter Salmon and Rice. The magic of this dish comes down to the perfect balance of bold Cajun spices and a rich, sticky Honey Butter sauce. When you sear the Salmon, the Cajun seasoning creates a gorgeous crust, which is then immediately drenched in a sweet Honey Butter glaze.
Serving this beautifully glazed Salmon over a warm bowl of Rice is non-negotiable. The fluffy Rice acts like a sponge, soaking up every last drop of the spicy Cajun Honey Butter pan drippings. Whether you need a fast meal after work or want to impress guests, this Cajun Honey Butter Salmon and Rice comes together in minutes but tastes like it took hours!
Ingredients
For the Salmon:
4 fresh salmon fillets (skinless, about 6 oz each)
1 ½ tablespoons Cajun seasoning
½ teaspoon kosher salt
¼ teaspoon cracked black pepper
1 tablespoon olive oil
For the Honey Butter Sauce:
4 tablespoons unsalted butter
3 tablespoons honey
3 cloves garlic, minced
1 tablespoon fresh lemon juice
For Serving:
3 cups cooked white rice (jasmine or long-grain)
Fresh parsley, chopped
Extra lemon wedges
Instructions
Dry and season the fish: Use a paper towel to pat your salmon fillets completely dry. Sprinkle the Cajun seasoning, salt, and pepper all over the salmon, gently pressing the spices into the flesh so they stick well.
Sear the salmon: Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot and shimmering, place the salmon fillets in the pan. Cook them for about 3 to 4 minutes per side until they develop a nice, dark crust and the fish flakes easily. Transfer the cooked salmon to a plate.
Melt the honey butter: Turn the stove heat down to medium-low. Add the butter to the same skillet, letting it melt and pick up the leftover Cajun spices. Toss in the minced garlic and cook for about 30 seconds until it smells amazing.
Create the glaze: Stir the honey and fresh lemon juice into the melted butter and garlic. Let the sauce bubble and simmer gently for about 1 to 2 minutes until it thickens into a nice glaze.
Coat the fish: Bring the salmon back into the skillet. Use a spoon to continuously scoop the hot honey butter glaze over the top of the salmon fillets for about a minute, letting the fish soak up all that flavor.
Plate and serve: Scoop a generous portion of cooked white rice onto your plates. Place a glazed salmon fillet right on top of the rice. Pour any remaining pan sauce directly over the salmon and rice, sprinkle with fresh parsley, and serve warm!
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