Baked Salmon with Cajun Seasoning (Printable version)
Flaky salmon fillets coated in zesty Cajun spices and baked until tender and juicy.
# Ingredient list:
→ Fish
01 - 4 (6 oz) salmon fillets, skin-on or skinless
→ Cajun Seasoning Blend
02 - 2 tablespoons Cajun seasoning
03 - 1 teaspoon paprika, smoked or sweet
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon onion powder
06 - 1/2 teaspoon dried thyme
07 - 1/2 teaspoon dried oregano
08 - 1/4 teaspoon cayenne pepper
→ Additional Ingredients
09 - 2 tablespoons olive oil
10 - 1 lemon, sliced
11 - Fresh parsley, chopped
12 - Salt and black pepper, to taste
# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease with cooking spray.
02 - Pat salmon fillets dry with paper towels to remove excess moisture. Place fillets skin-side down on the prepared baking sheet.
03 - In a small mixing bowl, combine Cajun seasoning, paprika, garlic powder, onion powder, dried thyme, dried oregano, and cayenne pepper. Stir until thoroughly blended.
04 - Drizzle olive oil evenly over each salmon fillet. Gently rub the oil into the fish to ensure even coverage.
05 - Sprinkle the Cajun seasoning mixture generously over each fillet, pressing gently to adhere. Season with additional salt and black pepper as desired.
06 - Place a lemon slice on top of each seasoned salmon fillet to infuse citrus flavor during baking.
07 - Bake for 12–15 minutes until salmon flakes easily with a fork and reaches an internal temperature of 145°F. The fish should appear opaque throughout.
08 - Remove from oven and immediately garnish with chopped fresh parsley. Serve hot with your choice of sides.
# Expert Tips:
01 -
- It is incredibly fast but tastes like you spent hours over the stove.
- The spice blend creates a beautiful crust that locks in all the moisture.
02 -
- Do not skip drying the fish or the spices will turn into a paste instead of a crust.
- Watch the broiler closely at the end because the high sugar content in some spice blends burns fast.
03 -
- Let the fish rest for a few minutes after baking to let the juices redistribute.
- Room temperature salmon cooks more evenly than cold salmon straight from the fridge.