[‘Ensure the pan is hot but not smoking to get a good blackened crust without burning.’, ‘Pat salmon dry before seasoning to avoid soggy crust.’, ‘Do not overcrowd the pan to prevent steaming; cook in batches if needed.’, ‘Use fresh garlic for best flavor in the butter sauce.’, ‘Add butter off heat or lower burner when adding garlic butter to prevent burning.’, ‘Let salmon rest for a minute or two after cooking to lock in juices.’, ‘Leftovers keep well in an airtight container in the fridge for up to 3 days; reheat gently in a skillet with a splash of water or olive oil.’, ‘For a milder version, reduce Cajun seasoning by half and add smoked paprika.’, ‘For a spicy kick, add extra cayenne or hot sauce to the garlic butter.’, ‘Garlic butter can be prepared a day ahead and stored in the fridge.’]