Oven Baked Cajun Salmon (Printable)
Spice-crusted salmon fillets baked until flaky and golden. Quick, healthy, and packed with Cajun flavor.
# What you'll need:
→ Fish
01 - 4 salmon fillets (about 5–6 oz each), skin on or off as preferred
→ Cajun Spice Blend
02 - 2 tbsp olive oil
03 - 1 tbsp Cajun seasoning (store-bought or homemade)
04 - 1/2 tsp smoked paprika
05 - 1/2 tsp salt
06 - 1/4 tsp black pepper
07 - 1/4 tsp garlic powder
08 - 1/4 tsp onion powder
09 - 1/4 tsp cayenne pepper (optional, to taste)
→ Garnish
10 - 2 tbsp chopped fresh parsley or cilantro
11 - 1 lemon, cut into wedges
# How to make it:
01 - Preheat oven to 400°F and line a baking sheet with parchment paper or aluminum foil.
02 - In a small bowl, combine olive oil with Cajun seasoning, smoked paprika, salt, black pepper, garlic powder, onion powder, and cayenne pepper until well blended.
03 - Pat salmon fillets dry with paper towels and place them skin-side down on the prepared baking sheet.
04 - Brush the Cajun spice mixture evenly over each salmon fillet, coating the top and sides thoroughly.
05 - Bake for 12–15 minutes, or until the salmon flakes easily with a fork and reaches an internal temperature of 145°F.
06 - Remove from the oven, garnish with chopped parsley or cilantro, and serve immediately with lemon wedges.
# Expert Tips:
01 -
- The spice blend comes together from pantry staples you probably already have, and it tastes like you spent far more effort than ten minutes.
- This dish convinced my spice averse friend that salmon does not have to be boring or bland, and now she requests it every time she visits.
02 -
- Drying the salmon thoroughly before seasoning is the single step that makes the biggest difference, because wet fish repels the spice paste and bakes unevenly.
- Check your Cajun seasoning label carefully since some brands sneak in gluten or mustard powder that could cause issues for sensitive guests.
03 -
- Start checking the salmon at the 12 minute mark rather than waiting for the full 15, because overbaked salmon dries out fast and there is no fixing it once it goes too far.
- Make a double batch of the spice paste and keep the extra in a jar in the fridge for chicken, shrimp, or roasted potatoes later in the week.