Nicks Salmon With Cajun Cream Sauce Recipes
NICK'S SALMON WITH CAJUN CREAM SAUCE
Steps:
- Rinse filet and place on aluminum foil. Pour Whiskey over salmon. Let sit for 2-3 minutes. Sprinkle garlic over salmon then cover salmon with spices. Cut butter into slices and randomly place butter on salmon. Cover salmon with aluminum foil and fold over sides to make a pocket, so no steam can escape. This keeps liquid inside. After salmon is done, unfold foil and remove top. Cut salmon with spatula into servings and remove. Pour cream into liquid and mix with spoon or fork lightly. Pour over salmon then serve. Goes well with a sweet pineapple rice and a mixed vegetable.
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- Mix together all of the Spice Rub ingredients in a medium bowl. Remove 2 tablespoons and rub evenly all over salmon. Reserve remaining spice rub for the sauce.
- In a large heavy bottom skillet, heat 1 tablespoon olive oil over medium-high heat (medium if your stove runs hot). Once hot, add fillets, turn heat down to medium and cook approximately 4 minutes, until crispy and blackened. Flip salmon over and cook an additional 3-6 minutes to your liking (will depend on thickness). If salmon is is browning too quickly, then turn down the heat. Remove salmon to a plate and tent with foil.
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- Preheat your skillet over medium to medium-high heat. When fully heated, add 1 tbsp of high smoke point oil (canola, avocado, peanut oil, ghee etc) and heat the oil for 30 seconds or until shimmering.
- Dry the salmon fillets completely. Moisture is the enemy to crispy skin if cooking skin-on. Pat dry with paper towels regardless of cooking skin on or off. Season the skin with salt and pepper. Season the flesh as you desire.
- Using fish spatula or another flexible spatula, press the fish in the pan, skin side down for 30-40 seconds. Much like when searing a steak, do not be tempted to flip the salmon prior to it being cooked enough. The drier that skin is going into the pan, the crispier the skin will be. Fish skin shrinks when it cooks so adding pressure will keep it flat and covering the flesh.
- When skin is crisped and easily releases from the pan, flip the salmon over and cook an additional minute.
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