Oven Baked Cajun Salmon (Printer-friendly)
Bold Cajun-spiced salmon fillets baked until flaky and juicy, ready in 25 minutes for a satisfying weeknight dinner.
# What You Need:
→ Fish
01 - 4 (6 oz) salmon fillets, 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
# How to Make It:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease it with oil.
02 - Pat salmon fillets dry with paper towels and arrange them skin-side down on the prepared baking sheet.
03 - In a small bowl, combine olive oil, Cajun seasoning, garlic powder, smoked paprika, black pepper, and salt. Stir until well blended into a smooth paste.
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 lemon wedges before serving.
# Expert Tips:
01 -
- The spice rub doubles as a marinade if you have thirty extra minutes, but works beautifully even if you do not.
- It delivers bold restaurant quality flavor with almost zero cleanup.
02 -
- If your Cajun seasoning blend contains salt, taste the paste before adding any extra sea salt or the dish will be overpowering.
- Opening the oven door too early lets moisture escape and dries out the fish so be patient and use the oven light instead.
03 -
- If you have time, spread the spice paste on the salmon and let it sit in the fridge for thirty minutes before baking so the flavors penetrate deeper.
- A chilled glass of Sauvignon Blanc or a light Chardonnay pairs perfectly with the spice and richness of this dish.