Keto Smoked Cajun Salmon
This keto smoked cajun salmon recipe is one that I cannot take credit for. This is my mother’s recipe, granted, of course, she permitted me to use it. I had to make that clear before I look like a terrible son, haha.
Her smoked cajun salmon recipe that happens to be great for keto is probably the easiest to make over and over again. It was so quick to make as well, so I know you all are going to love it! I love seafood; I do, and most of the time, I eat shellfish and not enough salmon or red snapper.
I realized it’s because my mother’s salmon recipe is truly the best I’ve ever had. Do you smell a slight bias? Of course, you do, it’s my mom, and you know exactly what I’m talking about, haha. Moms that cook are undefeated, and I think my mom’s keto smoke cajun salmon can stand with the major players.
What I love the most about this recipe because she uses liquid smoke, which gave the tremendous salmon flavor to my surprise. She doesn’t use a smoker when cooking, so I wondered how she was getting that smokey flavor into her salmon. It was also my first time using the liquid smoke when recreating her masterpiece.
It was a great experience, I must say. The Cajun Seasoning she used was magnificent as well; it made a difference from another cajun seasoning I’ve used in the past. This is a recipe I enjoyed along with fresh garlic parmesan asparagus & creamy cauliflower mash! That recipe for the cauliflower mash is coming soon, so make sure to subscribe to my newsletter to be the first in the know.
Keto Smoked Cajun Salmon w/ Cajun Cream Sauce
Ingredients
- Salmon
Main Salmon Seasoning
- 1 tsp Tony's Cajun Seasoning
- 1 tsp Slap Ya Mama Seasoning
- 1 tsp Crushed Rosemary
- 1 tbsp Old Bay Seasoning
- 1 tsp Weber Roasted Garlic Seasoning
- 1 tbsp Liquid Smoke
- 1 tbsp Olive Oil
Cajun Cream Sauce
- 2 tbsp Grass-fed Butter
- 1 tbsp Minced Garlic
- 1 tsp Tomato Boullion
- 1/3 Cup Heavy Cream
- 1/4 Cup Water
- 2 tbsp Grated Parmesan Cheese
- 1/2 tsp Xanthan Gum
- 1/2 tbsp Old Bay Seasoning
Instructions
- Preheat Cast Iron Skillet to Medium-Low.
Cajun Cream Sauce
- Preheat cooking pot to medium-low.
- Add Butter, Tomato Bouillon, and Minced garlic to the cooking pot and cook for 2 minutes.
- Add Heavy Cream and Xanthan Gum for thickening. Stir constantly to even consistency.
- Add water to adjust thickness.
- Add Old Bay Seasoning & Grated Parmesan Cheese and continue stirring.
- Taste for seasoning & set aside.
Cajun Smoked Salmon
- Add the main salmon ingredients listed above and stir thoroughly in a bowl.
- Remove the skin of the salmon (Optional)
- On clean & dry salmon, baste evenly with seasoning made in your bowl.
- Ready to cook now, or you can let marinate for 30 minutes to an hour for intense flavor.
- Lightly Oil Cast Iron Skillet & lay down salmon on the flat side. Cook for 2-3 minutes on each side.
- Remove, plate, and add your Cajun Cream Sauce.
- Serve with your favorite sautéed vegetables & Enjoy!
- Cauliflower Mash Recipe Coming Soon 😉
