This Baked Cajun Salmon delivers flaky, moist fish with a bold, smoky-spicy crust in under 25 minutes. It’s a weeknight hero that feels fancy but requires minimal effort. The vibrant spice rub locks in juices, making this Baked Cajun Salmon a healthy, addictive dinner.
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Why You’ll Love This Baked Cajun Salmon
- Quick & foolproof: Ready in under 25 minutes with minimal hands-on work.
- Bold, complex flavor: Smoky, savory, and slightly spicy crust in every bite.
- Healthy & versatile: Packed with omega-3s and pairs with almost any side.
- Impressive presentation: Looks restaurant-worthy with very little effort.
Ingredients & Tools
- 4 salmon fillets (about 150-180 g each), skin-on or skinless
- 2 tbsp olive oil
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 1/2 tsp cayenne pepper (adjust to your heat preference)
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 1 lemon, for serving
Tools: A small bowl for mixing spices, a baking sheet, parchment paper or aluminum foil, a pastry brush (or your hands!)
Notes: Fresh spices yield the most vibrant flavor. Don’t skip the olive oil—it helps the rub stick and promotes a caramelized crust.
Nutrition (per serving)
| Calories: | 285 kcal |
| Protein: | 27 g |
| Fat: | 18 g |
| Carbs: | 3 g |
| Fiber: | 1 g |
Serves: 4 | Prep Time: 5 minutes | Cook Time: 12-15 minutes | Total Time: 20 minutes
Before You Start: Tips & Ingredient Notes
- What’s the deal with salmon skin? You can use skin-on or skinless fillets here. If you use skin-on, place the fillets skin-side down on the baking sheet. The skin will get crispy and help keep the bottom of the fillet incredibly moist. You can always choose not to eat it, but I highly recommend giving it a try!
- Is your spice blend fresh? This is a big one. Spices lose their potency over time. If your paprika or herbs have been in the cupboard for over a year, they’ll taste dusty rather than vibrant. Give them a sniff—if they don’t smell like much, they won’t taste like much either.
- Don’t be shy with the oil. The olive oil isn’t just a binder; it’s a flavor carrier and it helps the spices bloom in the oven’s heat, creating a much deeper, more complex flavor profile. A good, even coating is key.
- Let the salmon come to room temperature. If you have a few extra minutes, take the salmon out of the fridge about 10-15 minutes before baking. This helps it cook more evenly, preventing a cold center and an overcooked exterior.
How to Make Baked Cajun Salmon
Step 1: First, preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper or foil for super easy cleanup. While the oven is heating up, pat your salmon fillets completely dry with a paper towel. This is a crucial step—a dry surface will allow the spice rub to adhere properly and will help us get that perfect crust instead of a steamed texture.
Step 2: In a small bowl, whisk together all of your dried spices: the smoked paprika, garlic powder, onion powder, oregano, thyme, cayenne, salt, and black pepper. You’ll notice the color is a deep, brick red and the aroma is just incredible—smoky and earthy. Give it a quick taste on your finger if you’re brave, and adjust the cayenne if you want more or less heat.
Step 3: Now, place your dried salmon fillets on the prepared baking sheet. Drizzle or brush the olive oil evenly over the top and sides of each fillet. You want a nice, thin layer over the entire surface. This is what the spices will cling to, so be generous!
Step 4: Sprinkle the Cajun spice mix generously over the oiled salmon. I like to use my fingers to press the spices gently into the flesh to make sure they really stick. Don’t forget the sides! You should have a beautiful, even coating of the rub on each piece. At this point, the fillets should look vibrant and ready for the oven.
Step 5: Carefully place the baking sheet in the preheated oven. Bake for 12-15 minutes. The exact time will depend on the thickness of your fillets. You’re looking for the salmon to be opaque and flake easily with a fork when pressed gently at the thickest part. It should still be moist and glistening inside—be careful not to overcook it, as it will continue to cook a little from residual heat after you pull it out.
Step 6: Once it’s perfectly cooked, remove the baking sheet from the oven. Let the salmon rest on the pan for about 2-3 minutes. This allows the juices to redistribute throughout the fillet, ensuring every single bite is succulent. Just before serving, squeeze fresh lemon juice over the top. The acidity from the lemon really makes the flavors pop and cuts through the richness beautifully.
Storage & Freshness Guide
- Fridge: Store leftovers in an airtight container for up to 2 days.
- Freezer: Not recommended; the texture will become watery upon thawing.
- Reviving: Reheat gently in a 300°F (150°C) oven for about 10 minutes to retain moisture.
Serving Suggestions
Complementary Dishes
- Cilantro-Lime Rice — The fresh, zesty flavor of the rice is the perfect neutral base to soak up all the delicious, spicy juices from the salmon.
- Simple Roasted Asparagus — Toss asparagus in olive oil, salt, and pepper and roast it in the same oven as the salmon. The earthy green flavor is a classic pairing.
- Creamy Coleslaw — A cool, crunchy, and creamy slaw provides a wonderful textural and temperature contrast to the warm, flaky fish.
Drinks
- A Crisp Sauvignon Blanc — The high acidity and citrus notes in this wine complement the spices and the richness of the salmon without overpowering it.
- Sparkling Water with Lemon — For a non-alcoholic option, the bubbles and citrus are incredibly refreshing and help cleanse the palate between bites.
- An Ice-Cold Lager — The crisp, clean finish of a good lager is fantastic at cutting through the spice and smoke of the Cajun seasoning.
Something Sweet
- Lemon Sorbet — A light, tart, and refreshing sorbet is the perfect palate cleanser after a flavorful and slightly spicy meal.
- Warm Peach Cobbler — The sweet, juicy peaches and buttery topping create a lovely, comforting end to the meal that contrasts nicely with the savory main.
- Dark Chocolate Bark with Sea Salt — A few pieces of rich, slightly bitter dark chocolate provide a simple, elegant, and not-too-sweet finish.
Top Mistakes to Avoid
- Mistake: Using old, dull spices. This is the number one flavor killer. Your Cajun rub will taste flat and dusty instead of vibrant and complex. I’ve made this mistake before, and it’s a real disappointment.
- Mistake: Not patting the salmon dry. Any moisture on the surface of the fish will steam it instead
Baked Cajun Salmon
Make perfect Baked Cajun Salmon in under 25 minutes! This easy, healthy recipe features a bold spice crust and flaky fish. Get the simple steps and cook it tonight!
Ingredients
For the salmon and spice rub:
-
4 salmon fillets (about 150-180 g each, skin-on or skinless)
-
2 tbsp olive oil
-
1 tbsp smoked paprika
-
1 tsp garlic powder
-
1 tsp onion powder
-
1 tsp dried oregano
-
1/2 tsp dried thyme
-
1/2 tsp cayenne pepper (adjust to your heat preference)
-
1/2 tsp salt
-
1/4 tsp freshly ground black pepper
-
1 lemon (for serving)
Instructions
-
First, preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper or foil for super easy cleanup. While the oven is heating up, pat your salmon fillets completely dry with a paper towel. This is a crucial step—a dry surface will allow the spice rub to adhere properly and will help us get that perfect crust instead of a steamed texture.01
-
In a small bowl, whisk together all of your dried spices: the smoked paprika, garlic powder, onion powder, oregano, thyme, cayenne, salt, and black pepper. You’ll notice the color is a deep, brick red and the aroma is just incredible—smoky and earthy. Give it a quick taste on your finger if you’re brave, and adjust the cayenne if you want more or less heat.02
-
Now, place your dried salmon fillets on the prepared baking sheet. Drizzle or brush the olive oil evenly over the top and sides of each fillet. You want a nice, thin layer over the entire surface. This is what the spices will cling to, so be generous!03
-
Sprinkle the Cajun spice mix generously over the oiled salmon. I like to use my fingers to press the spices gently into the flesh to make sure they really stick. Don’t forget the sides! You should have a beautiful, even coating of the rub on each piece. At this point, the fillets should look vibrant and ready for the oven.04
-
Carefully place the baking sheet in the preheated oven. Bake for 12-15 minutes. The exact time will depend on the thickness of your fillets. You’re looking for the salmon to be opaque and flake easily with a fork when pressed gently at the thickest part. It should still be moist and glistening inside—be careful not to overcook it, as it will continue to cook a little from residual heat after you pull it out.05
-
Once it’s perfectly cooked, remove the baking sheet from the oven. Let the salmon rest on the pan for about 2-3 minutes. This allows the juices to redistribute throughout the fillet, ensuring every single bite is succulent. Just before serving, squeeze fresh lemon juice over the top. The acidity from the lemon really makes the flavors pop and cuts through the richness beautifully.06
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