Cajun Baked Salmon

If you’re craving bold flavor without the hassle, this Cajun Baked Salmon delivers restaurant-quality taste in under 20 minutes. Each fillet is coated in a smoky, slightly spicy Cajun rub that caramelizes beautifully in the oven, locking in moisture and creating irresistibly crisp edges. Perfect for weeknights or impressing guests, this dish brings a burst of Louisiana-inspired flair straight to your table — with minimal effort and maximum reward.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Quick & Easy: Ready in about 20 minutes from start to finish — ideal for busy evenings.
• Simple Ingredients: Uses pantry staples you probably already have.
• Flavor-Packed: A perfect balance of smoky, sweet, and slightly spicy.
• Versatile: Delicious served over rice bowls, salads, or with roasted veggies.
• Restaurant-Worthy Results: Tender, juicy salmon with a caramelized Cajun crust that’s hard to resist.

Unlike many baked salmon recipes, this one uses a clever crinkled-foil trick that keeps the underside from getting soggy — a small touch that makes a big difference in texture.

Ingredients Needed

For the Cajun Spice Mix

• 2 tsp paprika (sweet or smoked for extra depth)
• ¾ tsp kosher or cooking salt (reduce slightly if using table salt)
• 1 tsp onion powder
• 1 tsp garlic powder (avoid fresh garlic; it may burn)
• ¼ tsp dried thyme
• ¼ tsp freshly ground black pepper
• ¼ tsp cayenne pepper (optional, for a gentle heat)
• 2½ tsp brown sugar, tightly packed
• 2 tbsp olive oil (to help the spices stick and promote browning)

For the Salmon

• 4 salmon fillets (about 150–180 g each), skin on or off as preferred
• Lemon wedges, for serving
• Fresh parsley or green onions, chopped (optional garnish)

How to Make Cajun Baked Salmon

Step 1: Preheat and Prepare the Foil

Preheat your oven to 240°C / 460°F (220°C fan-forced).
Line a baking tray with foil and gently crumple it, then unfold it to leave a wrinkled texture. These little ridges lift the salmon slightly as it bakes, allowing hot air to circulate — meaning no soggy bottoms and perfectly crisp edges.

Step 2: Make the Cajun Seasoning

In a small bowl, combine paprika, salt, onion powder, garlic powder, thyme, black pepper, cayenne, and brown sugar. Stir in the olive oil to create a slightly wet, flavorful paste. This ensures even coverage and helps the seasoning adhere beautifully to the fish.

Step 3: Season the Salmon

Place the salmon fillets on the prepared tray. Rub each piece generously with the Cajun mixture, coating all sides. The brown sugar in the mix will help caramelize the crust during baking, giving it that signature golden color.

Step 4: Bake to Perfection

Bake for 12 minutes (no need to flip). The high heat locks in the juices while lightly charring the exterior. When the fish flakes easily with a fork, it’s ready. Remove from the tray immediately to prevent overcooking.

Step 5: Serve and Enjoy

Serve hot with a squeeze of lemon and a sprinkle of parsley. Pair with rice, roasted vegetables, or avocado salsa for a complete, vibrant meal.

Serving and Storage Tips

• Serving Ideas:
  • Serve over fluffy jasmine rice or quinoa for a hearty meal.
  • Add to salads or wraps for a light, flavorful lunch.
  • Try it in a Cajun salmon rice bowl with avocado, roasted corn, and spicy mayo.
• Storage:
  • Store leftovers in an airtight container in the fridge for up to 3 days.
  • Reheat gently in a low oven (150°C/300°F) or in a covered skillet until just warmed through. Avoid microwaving for too long — it can dry out the fish.

Helpful Notes

• Adjusting Spice: If you prefer a milder taste, skip or reduce the cayenne pepper.
• Foil Trick: The crinkled foil lifts the salmon slightly, preventing it from sitting in its juices — resulting in a crispier crust.
• Make Ahead: You can coat the salmon with the Cajun rub up to 8 hours ahead. Keep it refrigerated and bake just before serving.
• Variations: Try swapping salmon for cod, halibut, or even shrimp for a fun twist.

Conclusion

This Cajun Baked Salmon is proof that healthy eating doesn’t have to be boring. With its smoky, sweet, and spicy crust and perfectly tender interior, it’s a guaranteed crowd-pleaser that works for any occasion — from weeknight dinners to dinner parties.

If you try this recipe, please leave a star rating and comment below — I’d love to hear how it turned out! Don’t forget to share your version on Pinterest or Facebook.
💬 What’s your favorite way to serve Cajun salmon — rice bowls, tacos, or fresh salad? Let me know in the comments!

Frequently Asked Questions (FAQ)

Can I use frozen salmon?

Yes! Just thaw the salmon completely and pat it dry before seasoning. Excess moisture prevents the Cajun crust from crisping up properly.

Can I make this recipe without foil?

Absolutely. You can use parchment paper or a lightly greased baking sheet. However, the crinkled foil helps air circulate and gives better browning underneath.

How spicy is Cajun Baked Salmon?

It’s moderately spicy — more smoky than hot. If you’re sensitive to spice, simply reduce or omit the cayenne pepper.

Is this recipe gluten-free?

Yes! All the ingredients are naturally gluten-free. Just double-check that your spices and condiments are certified gluten-free if necessary.

Can I cook it in an air fryer instead of the oven?

Yes, air-fry at 200°C / 400°F for 8–10 minutes. The result will be extra crispy and delicious.