Baked Salmon Cajun Spice (Printable Version)

Tender salmon fillets perfectly baked with a smoky Cajun spice blend, ready in under 30 minutes.

# What You'll Need:

→ Fish

01 - 4 skinless salmon fillets, 6 oz (170 g) each

→ Cajun Seasoning Blend

02 - 1 tablespoon smoked paprika
03 - 1 teaspoon garlic powder
04 - 1 teaspoon onion powder
05 - 1 teaspoon dried oregano
06 - 1 teaspoon dried thyme
07 - 1 teaspoon cayenne pepper (adjust for heat)
08 - ½ teaspoon black pepper
09 - ½ teaspoon salt

→ Other

10 - 2 tablespoons olive oil
11 - 1 lemon, sliced (for serving)
12 - Fresh parsley, chopped (optional, for garnish)

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or foil.
02 - Combine all Cajun seasoning ingredients in a small bowl and mix thoroughly.
03 - Pat salmon fillets dry with paper towels and brush both sides lightly with olive oil.
04 - Evenly sprinkle Cajun seasoning over the top of each fillet, gently pressing to adhere.
05 - Place seasoned salmon fillets on the prepared baking sheet spaced evenly.
06 - Bake for 12 to 15 minutes, until salmon flakes easily with a fork and is opaque at the center.
07 - Serve immediately with lemon slices and a garnish of fresh parsley if desired.

# Expert Advice:

01 -
  • It delivers restaurant level flavor with pantry spices you probably already own.
  • The salmon stays incredibly moist and flaky, never dry or rubbery.
  • Cleanup is almost nonexistent thanks to one pan and parchment paper.
  • You can adjust the heat to match your mood or who you are feeding.
02 -
  • Drying the salmon before oiling is not optional, wet fish means the seasoning slides right off.
  • Do not overbake or the salmon will turn chalky, check it at 12 minutes and trust the fork test.
  • If your fillets are thinner than six ounces, start checking at 10 minutes to avoid dryness.
03 -
  • Press the seasoning into the fish with your fingertips so it forms a crust instead of falling off.
  • Let the salmon rest for two minutes after baking so the juices redistribute and every bite stays moist.
  • Use a meat thermometer if you are unsure, 145°F in the thickest part means it is perfectly done.

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