How To Cook Salmon - Blackened Salmon w/ Cajun Cream Sauce Recipe #Salmon #MrMakeItHappen

[Music] what's up guys welcome back you know a lot of people ask me what my favorite thing is to cook well today i decided to show you this is my recipe for blackened salmon with cajun cream sauce but before we jump right into it please take a quick second to subscribe to the channel make sure to hit that bell and enable notifications as well alright enough from my mouth time to get in the kitchen to make it happen we're starting with two five to six ounce salmon fillets whatever side that you plan to use as the presentation side i recommend seasoning that last so we're going to flip these over to the skin side obviously the skin has been removed we're going to season these with salt pepper garlic onion powder some emerald essence or whatever your favorite cajun seasoning is and finally the last layer will be some chili powder that's going to give it that nice dark color that you would expect to see on a piece of blackened salmon now we're going to flip over to the money side or the presentation side and season that as well i like to season this on a cutting board or plate that way you can catch all the excess seasoning and we'll season the sides of the salmon with that that nice even layer of seasoning is going to provide a nice color on our fish go ahead and get the sides as well [Music] looking good i always recommend using uh two pieces of salmon that are the same weight that way they cook at the same time that way you don't have one piece that's overcooked and one piece that's undercooked while our salmon are hanging out and absorbing all of that delicious seasoning we added we're gonna start on our cajun cream sauce i'm going in with three to four tablespoons of butter one to two tablespoons of better than bouillon lobster base you can find that at most grocery stores in the chicken stock aisle or on amazon one tablespoon of minced garlic or garlic paste and just work all of that in and then we're gonna go in with one to two tablespoons of flour we're basically creating a roux right here [Music] the flour is going to act as a thickening agent for our sauce you want to cook it for one to two minutes to get rid of that raw flour taste and then we're gonna go in with our chicken stock as always guys the specific measurements and ingredients are it listed for you in the description box below break out your whisk just make sure your sauce is nice nice and smooth we don't want any lumps and then we're going to mix in that heavy cream we want to bring this up to a boil and then reduce it to a simmer that's gonna allow the sauce to thicken up a bit and just continue to whisk it just to make sure everything stays nice and smooth at this point we're going to go ahead and season it with our cajun or creole seasoning use whatever your favorite is here i'm using some tony's gets the job done guys i promise you this also change your life it is so delicious i will literally put this on anything going in with a handful of parmesan cheese you want to remove this from the heat and allow that cheese to melt into your sauce taste as you go and adjust the seasoning as needed and you can re-warm this right before we plate up our salmon speaking of the salmon it's time to cook that so get your skillet nice and hot and add some high smoke point cooking oil like avocado oil or vegetable oil just enough to coat the skillet and then lay this the salmon away from you and then press down and get maximum surface area contact [Music] want to cook this for about 90 seconds per side i'm also adding in a half of a lemon just to infuse the skillet with a little bit of flavor and we're going to use that lemon for plating later as well after about 60 to 90 seconds it's time to flip you can see that the salmon has developed some beautiful color and then we're going to cook this side for 60 to 90 seconds as well [Music] we're also going to baste it with some butter and thyme as you see me doing right here and we're going to finish cooking this in a 400 degree oven brace yourself for a trademark money shot oh man a little bit of food pouring for you guys it's only right i wish i could jump in there with it [Music] looking good that lemon thyme and butter is just gonna infuse so much flavor into your salmon and again we're going to place this in a 400 degree oven for six to eight minutes or until it registers 135 degrees internal temperature or whatever your preferred doneness is for salmon don't overcook it though please now we're going to plate this up there's that cajun cream sauce we made earlier [Music] there's a lot of food porn in this episode guys my apologies you know what's coming next gotta have a little parsley for a pop of color remember guys you eat with your eyes first and your nose because this is gonna smell absolutely amazing when you make it you'll never make salmon another way i promise you trademark money shot and then you know i gotta taste this look at how moist and flaky that fish is [Music] all right the moment of truth oh man that's good let me know what you think in the comments make sure to subscribe to the channel enable notifications give your boy a thumbs up and as always thank you for your support you

Channel: Mr. Make It Happen

Views: 779,364

Keywords: salmon, salmon recipe, how to make salmon, how to cook salmon, pan seared salmon, baked salmon, cajun salmon, best salmon recipe, blackened salmon, cajun cream sauce, cajun alfredo, easy salmon recipe, quick salmon recipe, oven salmon, how to bake salmon, meal prep, meal prep recipes, healthy recipe, keto, keto recipes, mrmakeithappen, keto meal prep, keto diet, keto salmon, fish recipe, pescatarian diet, pescatarian, dinner recipes, meal prep ideas, low carb recipes

Id: 56SgfqFCC2w

Length: 6min 21sec (381 seconds)

Published: Thu Oct 29 2020