Oven Baked Cajun Salmon (Printable)
Cajun-spiced salmon fillets baked until flaky and juicy, ready in just 25 minutes with bold smoky heat.
# What You'll Need:
→ Fish
01 - 4 salmon fillets (6 oz each), skin-on or skinless
→ Cajun Seasoning Mix
02 - 2 tbsp olive oil
03 - 2 tbsp Cajun seasoning
04 - 1/2 tsp garlic powder
05 - 1/2 tsp smoked paprika
06 - 1/4 tsp black pepper
07 - 1/4 tsp sea salt, adjust to taste
→ Garnish
08 - 1 tbsp chopped fresh parsley
09 - 1 small lemon, cut into wedges
# Steps:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease it with oil.
02 - Pat the salmon fillets dry with paper towels and arrange them skin-side down on the prepared baking sheet.
03 - In a small bowl, combine the olive oil, Cajun seasoning, garlic powder, smoked paprika, black pepper, and sea salt. Stir until a smooth paste forms.
04 - Brush or rub the seasoning mixture evenly over the tops and sides of each salmon fillet, ensuring full coverage.
05 - Bake for 12 to 15 minutes, until the salmon flakes easily with a fork and reaches an internal temperature of 145°F.
06 - Remove from the oven and let the salmon rest for 2 to 3 minutes. Garnish with fresh parsley and serve with lemon wedges alongside.
# Expert Tips:
01 -
- The spice rub comes together with pantry staples in about two minutes, which means dinner is realistically 25 minutes from start to finish.
- That caramelized, rust colored crust on top of the salmon looks like you tried way harder than you actually did.
- It is naturally gluten free and low carb, so you can serve it to almost anyone without a second thought.
02 -
- Do not skip drying the salmon, because wet fillets will steam instead of forming that beautiful spiced crust you are after.
- Check your Cajun seasoning label for salt content, since some blends are already heavily salted and you may want to hold back the extra quarter teaspoon.
03 -
- Pull the salmon from the oven when the thickest part reads 140 degrees on an instant read thermometer, because carryover heat will bring it up to the safe 145 mark while it rests.
- A pastry brush distributes the spice paste far more evenly than a spoon ever will, and it is worth the small investment.