Oven Baked Cajun Salmon (Print View)

Spice-crusted salmon fillets baked until flaky with a bold Cajun seasoning blend for a quick weeknight dinner.

# What You Need:

→ Fish

01 - 4 salmon fillets, about 5 to 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 Steps:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or aluminum foil.
02 - In a small bowl, combine olive oil, Cajun seasoning, smoked paprika, salt, black pepper, garlic powder, onion powder, and cayenne pepper. Stir until a smooth paste forms.
03 - Pat the salmon fillets dry with paper towels. Arrange them skin-side down on the prepared baking sheet.
04 - Brush the Cajun spice mixture evenly over each fillet, coating the top and sides thoroughly.
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. Sprinkle with chopped parsley or cilantro and serve alongside lemon wedges.

# Expert Hints:

01 -
  • The spice blend comes together from pantry staples you probably already have on hand.
  • Cleanup is practically zero since everything bakes on one sheet.
  • It is gluten free, low carb, and dairy free without trying to be anything special.
  • The crust that forms on the salmon edges is genuinely addictive.
02 -
  • Dry the salmon thoroughly before seasoning or you will get a steamed texture instead of that coveted crust.
  • Every Cajun seasoning blend is different so taste yours first and adjust salt accordingly.
  • Check the ingredient label on store bought Cajun seasoning for hidden gluten, mustard, or celery if you have allergies.
03 -
  • Let the spice oil sit for five minutes before brushing it on so the dried herbs rehydrate slightly in the olive oil.
  • For extra moisture, lay a few thin lemon slices directly on top of the salmon while it bakes.

Go Back