This is perfectly seasoned, flaky & juicy Cajun Salmon that is done in 15 minutes! It is a restaurant-quality recipe you can get on the table FAST making it a perfect weeknight dinner.
Serve your Cajun Salmon with a side of this Cajun Aioli. It’s made with store bought mayo, so it’s easy too!
Why Make This Recipe
- It bakes in the oven, so after it is seasoned it is hands-off cooking!
- The homemade Cajun seasoning is full of herbs and spices that flavor the salmon perfectly.
- It is the perfect weeknight dinner because it is so easy to make.
- Salmon is a healthy dinner option you can feel great serving your family!
Ingredients
Here are the ingredients you need to make this Cajun Salmon recipe, plus some tips on a few ingredients.
Salmon – You will want to purchase 6-8 ounce salmon fillets that are skinless. However if you already have skin on salmon, here is a great video showing how to remove the skin from salmon.
Pro Tip: there is also a method to remove the skin with boiling water. I do not recommend that method because you will prematurely begin to cook the salmon.
Smoked Paprika – There are a couple varieties of paprika. You will want to make sure you have SMOKED paprika. It imparts the best smoky flavor!
Pro Tip: Make sure you are getting the best flavor from your herbs and spices. Ground spices can be kept for about 6 months, whole spices can be kept for 5 years!
Step-by-Step Picture Instructions
This Cajun Salmon comes together quickly. Once you make the seasoning it is only about 12 minutes until dinner is ready.
Preheat the oven to 400 degrees, make sure your oven rack is in the middle position.
Prep a baking sheet with baking spray or oil.
In a small bowl combine the seasonings and spices – brown sugar, smoked paprika, kosher salt, garlic powder, onion powder, black pepper, oregano, cayenne pepper, and thyme.
Give it a good stir so no brown sugar clumps remain.
Brush all sides of the salmon fillets with olive oil. Sprinkle the seasoning on all sides.
Place the fillets on the baking sheet and pop in the oven for 12-14 minutes, until the salmon is firm but not dry.
Pro Tip: If you have an instant read thermometer, pull your salmon from the oven when it reads 135 degrees Fahrenheit.
Serving
Serve immediately with a side of Cajun Aioli (recipe linked in recipe card below).
A green veggie like oven roasted asparagus and dirty rice and beans, a Cajun rice or rice pilaf would be great side dishes.
Recipe Tips
- Do not overcook your salmon. You want the salmon to be flaky and moist. I recommend cooking about 12 minutes, or at 135 degrees internal temperature.
- Make sure your herbs and spices are full of flavor and not expired. Give them a good whiff, if you cannot smell them they should be replaced.
- Purchase quality salmon, the flesh should be shiny, moist and brightly colored.
Related Recipes
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Cajun Salmon
Equipment
Ingredients
- 4 (6-8 ounce) fresh salmon fillets skinless
- 1 ½ tablespoon olive oil
- 2 teaspoon brown sugar
- 1 teaspoon each: smoked paprika, kosher salt, garlic powder, onion powder
- ½ teaspoon each: black pepper and dried oregano leaves
- ¼ teaspoon each: cayenne pepper and dried thyme leaves
- cooking spray for the baking sheet
Serving
- Cajun dipping sauce – use this Cajun Aioli Recipe
Instructions
- Preheat the oven to 400 degrees, make sure your oven rack is in the middle position.
- Prep a baking sheet with cooking spray or oil.
- In a small bowl combine the seasonings and spices – brown sugar, smoked paprika, kosher salt, garlic powder, onion powder, black pepper, oregano, cayenne pepper, and thyme.Give it a good stir so no brown sugar clumps remain.Tip: if you love spicy salmon add a little extra cayenne pepper!
- Brush all sides of the salmon fillets with olive oil. Sprinkle the Cajun seasoning on all sides.
- Place the fillets on the baking sheet and pop in the oven for 12-14 minutes, until the salmon is firm but not dry.Tip: if you have an instant read thermometer take the salmon out of the oven at 135° F.
Serving
- Serve your salmon with a side of Cajun Aioli, a green veggie and a rice or pilaf.
Notes:
- Do not overcook your salmon. You want the salmon to be flaky and moist. I recommend cooking about 12 minutes, or at 135 degrees internal temperature.
- Make sure your herbs and spices are full of flavor and not expired. Give them a good whiff, if you cannot smell them they should be replaced.
- Purchase quality salmon, the flesh should be shiny, moist and brightly colored.
If nutrition facts are provided they are calculated as an estimate to the best of our knowledge.
Tracy
Made this last night and it’s a keeper! Absolutely delicious with the Cajun Aioli….takes it over the top!