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Three Cajun-seasoned pan-seared salmon portions served with charred asparagus on a stainless steel platter

Cajun Pan Seared Salmon with Charred Asparagus

Skinless salmon portions seasoned with Cajun, seared in a hot skillet and basted with butter and fresh thyme. The asparagus goes in first on high heat so it comes out charred. The whole dinner is done in about thirty minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 3 servings
Course: Dinner, Main Course
Cuisine: American, Cajun
Ingredients Equipment Method Notes

Ingredients
  

Salmon
  • 3 salmon portions, 6 oz each skinless
  • Cajun seasoning To taste, all over the salmon.
  • 2 tbsp cooking oil For the salmon only. The asparagus goes in a dry pan.
  • 2 tbsp butter Added after the flip.
  • Fresh thyme A few sprigs, into the butter.
Charred Asparagus
  • 1 lb asparagus Woody ends trimmed off and rinsed.
  • Cajun seasoning To taste, added while it chars.

Equipment

  • Heavy skillet Cast iron or heavy stainless. You want something that holds heat when the food goes in.
  • Tongs
  • Spoon For basting.
  • Instant-Read Thermometer

Method
 

Prep and Char the Asparagus
  1. Pat the salmon portions dry and season all sides generously with Cajun seasoning. Set aside.
  2. Trim the woody ends off the asparagus and rinse. Heat the skillet over high heat and add the asparagus to a dry pan. Cook until nicely charred, turning occasionally.
  3. Hit the asparagus with a little Cajun seasoning, then pull it out of the pan and set it aside. A quick hard sear leaves it crunchy. Cook it a little longer if you want it softer.
Sear and Baste the Salmon
  1. Turn the heat down to medium high and add about 2 tablespoons of cooking oil to the pan.
  2. Place the seasoned salmon in the pan and leave it untouched for about 3 minutes.
  3. Flip the salmon, then add the butter and a few sprigs of fresh thyme. As the butter melts, tilt the pan and spoon it back over the fish to baste.
  4. Cook for about 3 more minutes. Pull the salmon at around 125°F internal for medium rare. It will keep climbing a few degrees off the heat.
Serve
  1. Serve the salmon over the charred asparagus.

Notes

Doneness: Miguel pulls this at 125°F for medium rare, and it keeps cooking a few degrees off the heat. The USDA recommends 145°F for fish. Cook to the temperature you are comfortable with, knowing that every degree past 125°F costs moisture and past 140°F the fat starts to surface as white curd.
Skinless changes the cook: Without skin there is no fat buffer between the fish and the pan, so the heat comes down to medium high and the butter goes in after the flip to do the job the skin would have done.
Asparagus first, dry pan: The char comes from high heat and a dry surface. Oil goes in only when the salmon does.
Butter after the flip: Butter added to a screaming hot pan will burn before the fish is done.
Not a make ahead: Thirty minutes start to finish and salmon does not reheat well. Leftovers are better cold, flaked over a salad.

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