Baked Salmon with Cajun Seasoning (Printable)

Flaky salmon fillets with spicy Cajun seasoning, baked until tender and golden.

# What You Need:

→ Fish

01 - 4 (6 oz) salmon fillets, skin-on or skinless

→ Cajun Seasoning

02 - 2 tablespoons Cajun seasoning (store-bought or homemade)
03 - 1 teaspoon paprika (smoked or sweet)
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon onion powder
06 - 1/2 teaspoon dried thyme
07 - 1/2 teaspoon dried oregano
08 - 1/4 teaspoon cayenne pepper (optional, for extra heat)

→ Other

09 - 2 tablespoons olive oil
10 - 1 lemon, sliced
11 - Fresh parsley, chopped, for garnish
12 - Salt and black pepper, to taste

# Steps:

01 - Preheat your oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
02 - Pat salmon fillets dry with paper towels and place them skin-side down on the prepared baking sheet.
03 - In a small bowl, mix together the Cajun seasoning, paprika, garlic powder, onion powder, thyme, oregano, and cayenne pepper.
04 - Drizzle olive oil over the salmon fillets and rub it in gently.
05 - Sprinkle the seasoning mix evenly over each salmon fillet. Season with a little salt and black pepper as desired.
06 - Top each fillet with a lemon slice.
07 - Bake for 12–15 minutes, or until the salmon flakes easily with a fork and reaches an internal temperature of 145°F.
08 - Remove from the oven, garnish with fresh parsley, and serve immediately.

# Expert Advice:

01 -
  • The spice crust creates this incredible contrast with the tender, buttery salmon inside
  • It comes together in under 30 minutes but tastes like you spent all day cooking
  • The leftovers make the best breakfast scramble youve ever had
02 -
  • Overcooking salmon is the biggest mistake most home cooks make—pull it when there's still a tiny bit of translucency in the center
  • The spices will continue to develop flavor as the salmon rests for those few minutes after baking
  • If your Cajun seasoning is too salty, skip the additional salt in the recipe
03 -
  • Let your salmon sit at room temperature for 15 minutes before cooking—it helps it cook evenly
  • Buy wild-caught salmon when you can find it, the flavor difference is worth the extra cost

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