If you’re like me and find yourself staring into the fridge at 6:30 p.m. wondering what in the world to cook again, this Baked Cajun Salmon is the kind of recipe that saves the day. It’s fast, needs barely any ingredients, and brings the kind of flavor that makes everyone think you really tried. (Spoiler: you didn’t have to.
This is one of those weeknight staples I go back to again and again — especially on evenings when I want something healthy but don’t feel like chopping a million things. The salmon turns out flaky, juicy, and full of smoky-spicy goodness with almost no effort. Trust me, it’s a keeper.
Why I Always Come Back to This Cajun Salmon
What makes this recipe so special? For starters, it’s done in under 30 minutes, which is a huge win for busy nights. But honestly, it’s the bold Cajun flavor that keeps me hooked. It’s smoky, a little spicy, and just enough heat to wake up your taste buds without overwhelming dinner.
We love pairing it with roasted potatoes and broccoli (which can go in the oven at the same time). Some nights I flake it into tacos or wrap it in lettuce with avocado for a lighter meal. And if you’re into meal prepping? This holds up beautifully in the fridge for a few days.
Just 3 Ingredients You’ll Need
Yes, really — just three things and you’re in business.
- Olive oil: Helps the seasoning stick and gives a nice crust on top when baked.
- Cajun seasoning: You can use a store-bought blend, but I usually make my own (recipe below). That way, I can dial the heat up or down depending on who’s eating.
- Salmon fillets: Fresh or frozen both work. If frozen, make sure they’re fully thawed and patted dry before you start.
That’s it. No complicated marinade, no fancy ingredients — just solid, dependable flavor.
Let’s Get Cooking – Step-by-Step
1. Preheat the oven
Start by heating your oven to 400°F and line a baking sheet with parchment paper. I’ve also used foil when I don’t want to scrub dishes after dinner.
2. Make the seasoning paste
Mix olive oil and Cajun seasoning into a thick paste. It should look like a rub — not too runny. This is where all the flavor lives.
3. Prep the salmon
Pat the fillets dry (especially if they were frozen) so they bake up nice and crisp on the edges. Place them skin-side down on your lined sheet and brush or spoon the paste evenly over each one.
4. Bake
Pop it in the oven for about 16 to 18 minutes. The actual time depends on how thick your fillets are. If yours are super thin (like tail pieces), check closer to the 12-minute mark.
5. Serve it hot
As soon as it flakes easily with a fork, it’s ready. I like serving it straight off the sheet pan with a squeeze of lemon on top.
Timing Tips: Don’t Overcook Your Salmon
The magic number for baked salmon is 400°F for about 16–18 minutes. But thickness matters a lot. I usually set a timer for 14 minutes, then check the thickest fillet. If it’s almost done and starting to flake, I pull it out and let it rest for a couple minutes — it finishes cooking on its own.
If you’ve got a thermometer, aim for 145°F in the thickest part. That’s the USDA-approved sweet spot for doneness.
How I Know It’s Cooked Just Right
Here’s my foolproof trick: gently press the top of the fillet with a fork. If the meat flakes apart easily and looks opaque all the way through, it’s done. I learned this the hard way by overcooking salmon too many times in my early kitchen days. Now I always check early — you can keep cooking, but you can’t un-dry a piece of fish.
My Go-To Homemade Cajun Seasoning
I like mixing up a quick batch of Cajun seasoning in advance so it’s ready when I need it. Store-bought blends are convenient, but making your own means you can control the salt and heat.
Here’s what I use:
- 1 tbsp paprika (smoked, if you like)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- ½ tsp cayenne pepper (or more for extra heat)
- ½ tsp black pepper
- ½ tsp salt
Just stir it together and keep it in a jar. I use this not just on salmon, but also on chicken, roasted potatoes, even eggs.
What to Serve With Cajun Salmon
This salmon is bold and flavorful, so I usually keep the sides simple:
- Roasted potatoes or sweet potatoes: Tossed in olive oil and salt, baked alongside the salmon.
- Steamed broccoli or green beans: A squeeze of lemon goes a long way.
- Rice or quinoa: If I’ve got leftover rice, I’ll warm it up with a pat of butter and some chopped herbs.
- Corn salad: In summer, I throw together fresh corn, cherry tomatoes, lime, and cilantro for a fresh, crunchy side.
And yes, leftovers make amazing fish tacos the next day.
How to Store Leftovers
This salmon keeps really well in the fridge for up to 3 days. I store it in a glass container and reheat gently in the microwave with a damp paper towel over it so it doesn’t dry out. Or I just flake it cold over a salad — especially on hot days when I can’t bear to turn the oven on again.
If you’re planning ahead, you can season the salmon and store it (uncooked) in the fridge for a day. Just bring it to room temp before baking so it cooks evenly.
Common Questions You Might Have
Can I use frozen salmon?
Absolutely — just thaw it fully in the fridge overnight or under cold water for about 30 minutes. Make sure to pat it dry well before seasoning.
Is this too spicy for kids?
Depends on your Cajun blend. Some are milder than others. If you’re making your own, you can easily cut down the cayenne to keep things family-friendly.
Can I cook it on the stove instead?
Yes, and it cooks even faster! Just sear skin-side down in a hot nonstick pan for 3–4 minutes, then flip and cook until done. Great for summer when you don’t want to heat up the kitchen.
What if I don’t like salmon?
Try this with tilapia, cod, or even shrimp. The seasoning works beautifully on all kinds of seafood.
Baked Cajun Salmon
This baked Cajun salmon is one of those no-fuss dinners that always hits the spot. Bold, flavorful, and ready in under 30 minutes, it’s perfect for busy weeknights or when you just don’t feel like fussing with dinner but still want something that tastes like you tried. Just three ingredients, a hot oven, and boom—dinner is done.
Ingredients
- 4 salmon fillets (about 4 oz each)
- 1½ tablespoons olive oil
- 4 teaspoons Cajun seasoning
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper to make cleanup easier. Make sure your oven rack is centered for even cooking.
- In a small bowl, stir together the olive oil and Cajun seasoning until it forms a paste.
- Pat the salmon fillets dry using a paper towel, then place them skin-side down on the prepared baking sheet. Spoon the Cajun paste over the tops and spread it evenly.
- Slide the pan into the oven and bake for 16 to 18 minutes, or until the salmon flakes easily with a fork. Thicker fillets may need an extra minute or two.
- Take it out of the oven and let it rest briefly before serving. This salmon pairs beautifully with roasted vegetables, a baked potato, or even a simple side salad.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 782Total Fat 49gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 35gCholesterol 224mgSodium 1301mgCarbohydrates 1gFiber 0gSugar 0gProtein 79g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
If you’re craving something flavorful, healthy, and ridiculously low effort, this Baked Cajun Salmon is your new best friend. It’s become one of those “I don’t know what to cook” solutions in our house — and somehow it always disappears by the end of dinner. Give it a try and make it your own — whether that’s extra spicy, wrapped in a tortilla, or packed for tomorrow’s lunch.
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