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Cajun Baked Salmon

Cajun Baked Salmon

This Cajun Baked Salmon delivers bold Louisiana-inspired flavor in under 20 minutes. Juicy fillets are coated in a smoky-sweet Cajun rub that caramelizes beautifully in the oven — creating a crisp, flavorful crust and perfectly tender interior. A quick, healthy, and restaurant-quality meal made simple.
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Prep Time 8 minutes
Cook Time 12 minutes
Total Time 20 minutes
Servings: 4 fillets
Course: Dinner, Main Course
Cuisine: American, Cajun
Calories: 410
Ingredients Method Notes

Ingredients
  

For the Cajun Spice Mix
  • 2 tsp paprika sweet or smoked for extra depth
  • 3/4 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
  • 1/4 tsp dried thyme
  • 1/4 tsp freshly ground black pepper
  • 1/4 tsp cayenne pepper optional, for gentle heat
  • 2.5 tsp brown sugar tightly packed
  • 2 tbsp olive oil to help spices stick and promote browning
For the Salmon
  • 4 fillets salmon 150–180 g each, skin on or off as preferred
  • lemon wedges for serving
  • fresh parsley or green onions chopped, for garnish

Method
 

  1. Step 1: Preheat oven to 240°C / 460°F (220°C fan). Line a baking tray with foil and gently crumple it, then unfold to create a wrinkled surface. This helps air circulate under the salmon for a crisp finish.
  2. Step 2: In a small bowl, mix paprika, salt, onion powder, garlic powder, thyme, black pepper, cayenne, and brown sugar. Add olive oil to form a paste.
  3. Step 3: Place salmon fillets on the tray. Rub each with the Cajun spice paste, coating all sides evenly. The sugar will help caramelize the surface as it bakes.
  4. Step 4: Bake for 12 minutes, or until salmon flakes easily with a fork. Remove immediately to avoid overcooking.
  5. Step 5: Serve hot with lemon wedges and a sprinkle of parsley. Enjoy with rice, roasted vegetables, or salad.

Notes

Adjust spice by reducing cayenne pepper for a milder taste. The crinkled foil technique prevents soggy bottoms and promotes even crisping. Coat salmon up to 8 hours ahead and refrigerate before baking. Try this recipe with cod, halibut, or shrimp for variation. All ingredients are naturally gluten-free.