Oven Baked Cajun Salmon (Print Version)
Bold Cajun-spiced salmon fillets oven-baked to tender, flaky perfection in under 30 minutes.
# What You'll Need:
→ Fish
01 - 4 salmon fillets (about 5–6 oz each), skin-on or skinless
→ Cajun Spice Blend
02 - 2 tsp smoked paprika
03 - 1 tsp garlic powder
04 - 1 tsp onion powder
05 - 1 tsp dried thyme
06 - 1 tsp dried oregano
07 - ½ tsp cayenne pepper (adjust to taste)
08 - ½ tsp black pepper
09 - ½ tsp salt
→ Other
10 - 2 tbsp olive oil
11 - 1 lemon, cut into wedges
12 - Fresh parsley, chopped (for garnish)
# How-To Steps:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper or lightly grease it with olive oil.
02 - In a small bowl, combine the smoked paprika, garlic powder, onion powder, dried thyme, dried oregano, cayenne pepper, black pepper, and salt. Stir until evenly blended.
03 - Pat the salmon fillets dry with paper towels. Brush both sides of each fillet with olive oil.
04 - Generously sprinkle the Cajun spice blend over the top of each salmon fillet, pressing gently so the seasoning adheres firmly to the surface.
05 - Place the seasoned salmon fillets on the prepared baking sheet, skin side down if applicable, spacing them evenly apart.
06 - Bake for 12 to 15 minutes, or until the salmon flakes easily with a fork and is opaque throughout the center.
07 - Remove from the oven. Squeeze fresh lemon juice over the top of each fillet and garnish with chopped parsley. Serve immediately.
# Expert Tips:
01 -
- The spice rub doubles as a dry marinade, so even a quick coating packs serious depth of flavor.
- Everything cooks on one sheet pan, which means weeknight cleanup is basically nothing.
- It looks and tastes like you spent an hour on it, but the actual hands on time is under ten minutes.
02 -
- If you have an extra fifteen minutes, let the rubbed salmon sit before baking and the spices will penetrate deeper into the fish for even more flavor.
- The salmon will continue cooking for a minute or two after you take it out of the oven, so pull it just before it looks fully done.
- Cayenne heat builds over time, so if you are serving kids or sensitive palates, dial it back to a quarter teaspoon on the first try.
03 -
- Take the salmon out of the fridge about ten minutes before baking so it comes closer to room temperature and cooks more evenly throughout.
- A pastry brush is the easiest way to get a thin even layer of olive oil on each fillet without using too much.