Ingredients
Scale
- 4 salmon fillets
- 2 tablespoons olive oil
- 1½ tablespoons Cajun seasoning
- ½ teaspoon garlic powder
- 1 tablespoon butter
- ½ cup evaporated milk
- 1 tablespoon Cajun seasoning
- ½ teaspoon garlic powder
Instructions
- Pat the salmon fillets dry with paper towels. Season both sides with Cajun seasoning.
- Heat olive oil in a large skillet over medium-high heat. Add the salmon and cook for 4 to 5 minutes per side, or until cooked through and nicely browned. Remove the salmon from the skillet and set aside.
- Reduce the heat to medium and add the butter to the same skillet.
- Add the evaporated milk, Cajun seasoning and garlic powder. Stir well.
- Simmer gently for 5 to 7 minutes, stirring occasionally, until the sauce thickens slightly.
- Prepare the instant mashed potatoes according to the package directions, adjusting the liquid as needed for a creamy consistency.
- Heat the drained corn in the microwave until warm. Stir in butter and Cajun seasoning.
- Serve the salmon with mashed potatoes and Cajun-seasoned corn. Spoon the creamy Cajun sauce generously over the salmon, potatoes, and corn.
Notes
You can make your own homemade mashed potatoes if you don't like Instant.
Evaporated milk: Evaporated milk makes an excellent budget-friendly alternative to heavy cream in this sauce.
Salmon: Thick-cut salmon fillets work especially well because they stay juicy while developing a nicely browned Cajun crust.
Sauce: Keep the sauce at a gentle simmer rather than a rapid boil to maintain a smooth, creamy texture.