Oven Baked Cajun Salmon (Printable)

Spicy Cajun-crusted salmon fillets baked until perfectly flaky and tender. Ready in 25 minutes.

# What You Need:

→ Fish

01 - 4 salmon fillets (about 5–6 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 - ½ tsp smoked paprika
05 - ½ tsp salt
06 - ¼ tsp black pepper
07 - ¼ tsp garlic powder
08 - ¼ tsp onion powder
09 - ¼ tsp cayenne pepper (optional, to taste)

→ Garnish

10 - 2 tbsp chopped fresh parsley or cilantro
11 - 1 lemon, cut into wedges

# How-To:

01 - Preheat oven to 400°F and line a baking sheet with parchment paper or aluminum foil.
02 - In a small bowl, combine olive oil with Cajun seasoning, smoked paprika, salt, black pepper, garlic powder, onion powder, and cayenne pepper. Stir until a smooth paste forms.
03 - Pat salmon fillets dry with paper towels and place them skin-side down on the prepared baking sheet.
04 - Brush the Cajun spice mixture evenly over each salmon fillet, coating the top and sides thoroughly.
05 - Bake for 12–15 minutes, or until the salmon flakes easily with a fork and reaches an internal temperature of 145°F.
06 - Remove from the oven, garnish with chopped parsley or cilantro, and serve with lemon wedges alongside.

# Expert Advice:

01 -
  • The entire thing comes together in under thirty minutes, which means you can honestly say you cooked on a busy weeknight.
  • Cajun spice blends vary wildly, so once you find one you love, this dish becomes uniquely yours.
  • It is naturally gluten free, low carb, and dairy free without trying to be any of those things.
02 -
  • Overbaking salmon by even two minutes turns silky into dry, so set a timer and check early rather than late.
  • Every Cajun seasoning brand has a different salt content, so taste your blend on a fingertip before adding the extra salt.
03 -
  • Let the salmon sit at room temperature for ten minutes before baking so it cooks evenly from edge to center.
  • Placing a few thin lemon slices directly on top of the fillets while baking adds moisture and a subtle brightness you cannot get from the wedges alone.

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