Oven Baked Cajun Salmon (Printable)
Bold Cajun-spiced salmon fillets oven-baked to tender, flaky perfection in under 25 minutes.
# What's Needed:
→ Fish
01 - 4 salmon fillets (about 5–6 oz each), skin-on or skinless
→ Cajun Spice Blend
02 - 2 tsp smoked paprika
03 - 1 tsp garlic powder
04 - 1 tsp onion powder
05 - 1 tsp dried thyme
06 - 1 tsp dried oregano
07 - ½ tsp cayenne pepper (adjust to taste)
08 - ½ tsp black pepper
09 - ½ tsp salt
→ Other
10 - 2 tbsp olive oil
11 - 1 lemon, cut into wedges
12 - Fresh parsley, chopped (for garnish)
# How to Make It:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease with olive oil.
02 - In a small bowl, combine the smoked paprika, garlic powder, onion powder, dried thyme, dried oregano, cayenne pepper, black pepper, and salt. Mix until evenly blended.
03 - Pat the salmon fillets dry with paper towels. Brush both sides generously with olive oil.
04 - Sprinkle the Cajun spice blend generously over the top of each fillet, pressing gently so the seasoning adheres firmly to the surface.
05 - Place the seasoned salmon fillets on the prepared baking sheet, skin side down if applicable, spacing them evenly apart.
06 - Bake for 12–15 minutes, or until the salmon flakes easily with a fork and is opaque throughout. Internal temperature should reach 145°F.
07 - Remove from the oven. Squeeze fresh lemon juice over each fillet and garnish with chopped parsley. Serve immediately.
# Tips for Success:
01 -
- The spice rub doubles as a marinade so you can prep it in the morning and bake it when you get home.
- It looks like you spent an hour cooking but the oven does almost all the work for you.
02 -
- If you take the salmon out just before it looks fully done it will continue cooking from residual heat and stay perfectly moist instead of drying out.
- Letting the spice rub sit on the fish for even ten minutes before baking makes a noticeable difference in how deeply the flavor penetrates.
03 -
- Skin side down is not just a suggestion, it acts as a natural barrier between the hot pan and the delicate flesh so the bottom does not overcook while the top finishes.
- A meat thermometer pulled to 52 degrees C (125 degrees F) for medium will give you restaurant quality salmon every single time without the guesswork.