Name: Baked Cajun Salmon
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Cajun
Ingredients: 4 salmon fillets (6 oz each, skin-on or skinless); 2 tbsp olive oil or melted butter; 1½ tbsp Cajun seasoning (store-bought or homemade); 1 lemon (half sliced, half for juice); Salt and pepper (to taste, optional); Fresh parsley or green onions, for garnish

Baked Cajun Salmon is one of those dishes that comes together fast but delivers bold, zesty flavor in every bite. The Cajun spice rub brings warmth and smokiness, and the quick oven-baking keeps the salmon juicy and flaky. I love how versatile it is—perfect for a weeknight dinner or when I want to impress guests without breaking a sweat.

Why You’ll Love This Recipe

I like this recipe because it’s:

Quick and easy, ready in under 30 minutes

Full of spicy, smoky flavor with a citrusy twist

Great for meal prep or weeknight dinners

Naturally low in carbs and packed with protein

Easily adaptable with different sides or garnishes

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 salmon fillets (6 oz each, skin-on or skinless)

2 tbsp olive oil or melted butter

1½ tbsp Cajun seasoning (store-bought or homemade — see below)

1 lemon (half sliced, half for juice)

Salt and pepper (to taste, optional if Cajun seasoning isn’t salty)

Fresh parsley or green onions, for garnish

Optional Homemade Cajun Seasoning:

Mix together:

1 tsp smoked paprika

1/2 tsp thyme

1/2 tsp oregano

1 tsp garlic powder

1/2 tsp cayenne pepper (adjust to taste)

1 tsp onion powder

1/2 tsp black pepper

1/2 tsp salt

Directions

Preheat the oven to 400°F (200°C). I like to line a baking sheet with foil or parchment for an easier cleanup.

Season the salmon by patting the fillets dry, rubbing them with oil or butter, and generously coating with Cajun seasoning. I squeeze fresh lemon juice over each and sometimes lay a thin lemon slice on top for extra citrusy flavor.

Bake skin-side down for 12–15 minutes, depending on thickness. The salmon is done when it flakes easily and reaches 125–130°F (52–54°C) for medium, or 145°F (63°C) for well-done.

Serve with a sprinkle of chopped parsley or green onions. I usually plate it with rice, roasted vegetables, or a bright green salad.

Servings and timing

This recipe serves 4 people and takes about 25 minutes total—10 minutes of prep time and 12–15 minutes to bake.

Variations

Make it creamy: I sometimes serve this with a drizzle of Cajun cream sauce or garlic-lime aioli.

Go low-carb: It pairs beautifully with sautéed spinach, roasted asparagus, or cauliflower mash.

Add crunch: A quick broil for the last 1–2 minutes crisps up the top perfectly.

Spice it up: If I want more heat, I increase the cayenne in the Cajun blend.

Try a foil packet version: Wrap the fillets in foil with lemon slices and bake—extra moist and flavorful.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I place the salmon in a 300°F (150°C) oven for about 10 minutes, or until warmed through. I avoid the microwave to keep it from drying out. For a cold option, I flake the salmon over a salad or mix it into a grain bowl.

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FAQs

How do I know when the salmon is fully cooked?

I check that it flakes easily with a fork and use a thermometer to make sure it’s 125–130°F (52–54°C) for medium, or 145°F (63°C) if I want it fully cooked.

Can I use frozen salmon?

Yes, I thaw it fully and pat it dry before seasoning. It bakes just as well once it’s properly defrosted.

Is Cajun salmon very spicy?

It can be! I adjust the cayenne pepper in the seasoning mix to make it milder or hotter, depending on who I’m cooking for.

Can I grill this instead of baking?

Absolutely. I grill it skin-side down over medium heat for about 4–5 minutes per side, depending on thickness.

What sides go best with Cajun salmon?

I usually serve it with rice, roasted potatoes, sautéed greens, or a fresh avocado salad. The bold flavor works well with simple, cooling sides.

Conclusion

Baked Cajun Salmon is my go-to when I want something flavorful, fast, and a little fiery. It’s simple enough for busy nights but special enough for weekend dinners. Once I tried it, it quickly became a staple in my kitchen—and I bet it will in yours too.

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