Pan fried Cajun salmon

This is quite simply a quick and easy but unbelievably delicious meal that is perfect for lunch or even dinner.

I made this to serve 4, I bought a large fillet with the skin on and cut it into 4 chunks but you can buy it pre cut into pieces if you prefer. I did a live video of this as when I made it the first time round quite a few friends were asking for a live tutorial on facebook, and have only just got round to posting the recipe a year later after a friend requesting it again. 

You may notice that apart from the portions of salmon per person I have not noted down amounts of the seasoning as at the time of making the recipe I didn't measure anything out. I just ensured the pieces were all coated generously for maximum flavour

so for a serving of 4 portions of Cajun salmon you will need:

4 pieces of salmon with the skin on

Cajun seasoning

salt

pepper

2-3 garlic cloves

a small bunch of fresh thyme

butter

olive oil  

• Start by cutting 3 slits along each piece of fish. Place the pieces onto a large flat plate or even a chopping board. Sprinkle the pieces with a generous amount of the Cajun seasoning and a good pinch of salt. Rub the seasoning all over the skin and flesh side ensuring every piece is well covered
• Into a non stick frying pan, add a little olive oil- just enough to cover the base. Let the oil heat up till it's quite hot, warm oil will result in soggy and oily skin which is the last thing you want with this dish as the crispy skin with the seasoning is what makes the salmon so delicious.
• When the oil is nice and hot, add in the garlic cloves, fresh thyme and knb of butter and stir through the oil. 
• Place 2 pieces into the pan skin down and gently using a fish slice, press the pieces down so they come directly into contact with the pan and are nice and flat. Let them cook skin down for about 5- 8 minutes or until the skin is crisp and golden
• Whist the first 2 pieces are cooking, switch your oven on to it's lowest setting. This is so as your first 2 cook you can transfer them to the oven so they stay warm whilst the final 2 pieces cook. You dont want or need to be baking or further cooking the salmon in the oven
• Once the skin has crisped up on the first 2 pieces and flip them over flesh side down onto the pan. Cook the flesh of the fish on a slightly lower heat as the high heat will cause the flesh to overcook and burn quite quickly. I found the flesh took just a little over 5 minutes. 
• Once the first 2 pieces have cooked, transfer them to the oven so they stay warm and cook the other pieces in the same way. Serve with baby new potatoes and steam veg or however else you wish - we had ours with tender stem broccoli an asparagus cooked in my griddle pan all charred and crispy