This 4-ingredient Cajun Salmon is a quick and easy weeknight entrée that is packed with spicy, earthy flavor. Fresh salmon is sprinkled liberally with a Cajun seasoning blend or blackening spice blend, then slow baked in the oven until just cooked through. Don’t underestimate the power of the spice blend — it has a serious kick!
Why slow baking? Cooking salmon at a lower temperature (versus roasting salmon) results in the most unbelievably moist, flaky texture. The salmon melts in your mouth. This is truly a foolproof dish!
So the next time you’re looking for a boldly flavored salmon recipe that can be on the table in 30 minutes or less, give this a try!
If you love the bold flavors in Cajun-inspired recipes, be sure to try our Creamy Cajun Shrimp Pasta with Andouille Sausage, Blackened Mahi Mahi, or this Cajun Shrimp and Grits next! Or check out all of our easy seafood recipes.
Ingredient Notes
- Salmon fillet: I’m using a 2 lb skin-on salmon fillet. You can of course remove the skin, if preferred. This is Atlantic salmon, though you can check out our salmon guide for more information on the different species.
- Light neutral oil: Use just enough oil to lightly coat the fish so the dried spice blend will stick to it. You can use butter if you prefer a richer taste.
- Cajun spice blend or blackening spice: Use your favorite Cajun spice blend or try our homemade blackening spice made with dried oregano, paprika, Kosher salt, cayenne pepper, dried thyme, garlic powder, onion powder, crushed red pepper flakes, and freshly ground black pepper.
- Kosher salt: There’s generally already a little salt in spice blends, but you want to make sure the salmon is appropriately seasoned. A little Kosher salt goes a long way to bringing out the natural flavor of the salmon.
- Lime wedges: for serving!
- Fresh parsley: for serving!
The fish bakes on a baking sheet, but if the portion of salmon you’re using is smaller, you can easily cook this directly in a pan or large skillet.
How To Make Cajun Salmon
This is a seriously easy recipe that takes just minutes to prep. Here’s how to make it at home:
- Prep the salmon. Pat the fish well with paper towels to dry, then place the salmon skin side down on a parchment lined baking sheet. Meanwhile, preheat the oven to 275F (we’re slow baking at a low temperature).
- Season the salmon. Drizzle a few tablespoons of neutral oil (or olive oil) on the salmon filet, the sprinkle liberally with the Cajun spice blend. Really go for it! This salmon recipe is full of flavor.
- Bake the salmon. Transfer to a preheated oven then bake for 20-25 minutes, until the internal temperature registers 125F (for medium). Sprinkle immediately with chopped parsley, then serve with lime wedges.
I enjoy this with a squeeze of fresh lime juice, but if you want to add serving sauce, consider pairing this alongside our Cilantro Lime Crema or our Cilantro Lime Dressing, both of which are fantastic with seafood.
I recommend the Thermapen MK4 to check for doneness on all meats!
Ingredient Substitutions
- Seafood: Consider using arctic char or steelhead trout, both of which are similar to salmon. Or try something entirely different like cod, tilapia, red snapper, or mahi mahi.
- If using frozen seafood, be sure to thaw completely overnight in a fridge before cooking.
- If you don’t have Cajun seasoning, try making your own blend of spices at home. I like this homemade blackening seasoning, which is great with chicken and seafood, but Creole seasoning works well too. Cajun seasoning is spicier than Creole seasoning, as the latter has a more herbal flavor profile, whereas cajun spice blends have more heat. Blackening seasoning is in the middle — spicier than Creole seasoning, but not quite as hot as Cajun blends.
Expert Tips
- Cook salmon within 1-2 days of purchasing to ensure freshness.
- To prevent the salmon from sticking to the sheet pan, use parchment paper or aluminum foil. If using foil, coat with nonstick cooking spray before placing salmon filet on top.
- Use a meat thermometer to ensure proper cooking of the fish. Nobody wants overcooked salmon!
- Don’t want to turn on the oven? Throw the cajun-rubbed salmon onto the grill instead! Cook over medium high heat until the internal temp reaches 125F.
Use any leftover Cajun spices to season shrimp and make the most epic New Orleans-style shrimp po’ boys! Yum.
Make-Ahead, Leftovers, & Storage
Note that seafood has a shorter shelf life than meat or poultry. It’s best enjoyed fresh.
- To make-ahead: You can season and prepare the cajun salmon up to 1 day in advance (or just prep in the morning before work, then refrigerate and cook later).
- Leftovers and storage: Store leftovers in an airtight container in a fridge, then enjoy within 3 days. Reheat gently in a microwave or in an oven preheated to 350F for 8-10 minutes. You can freeze leftovers, but we prefer not to freeze cooked salmon, as the texture changes when you thaw and reheat it. If you do freeze it, place the salmon in vacuum seal bags with the air removed for best results.
How To Serve
This is a really versatile dish in terms of what it pairs well with. We love to serve salmon with rice and sautéed or roasted vegetables. Our roasted broccoli and blistered haricots verts are forever family favorites! Of course pasta or other grains (quinoa, couscous, farro) are always delicious and simple sides.
You can also add this to salads for a spicy kick! Try serving it with our arugula salad, which is simple enough not to over power the spicy salmon.
If you love salmon as much as we do, give our Air Fryer Hot Honey Salmon Bites a try next!
This is not only delicious, but incredibly simple to make. Salmon lovers, you’ve been warned — you’ll want to enjoy this again and again.
If you make this Cajun Salmon recipe, please let us know by leaving a review and rating below!
For more quick and easy salmon recipes, be sure to try one of these next: Pesto Salmon, Honey Garlic Salmon, Juicy Salmon Burgers, or Miso Salmon Bites.
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4 Ingredient Baked Cajun Salmon
Video
Equipment
Ingredients
- 2 lb salmon fillet skin on or off
- 2 Tbsp light neutral oil
- 2 Tbsp Cajun spice blend or blackening spice blend
- 1 tsp Kosher salt
- 1 medium lime zested and cut into wedges, for serving
- Fresh parsley roughly chopped, for serving
Instructions
- Prepare the salmon. Preheat oven to 275F. Line a rimmed baking sheet with parchment paper. Pat salmon dry with a paper towel, then place on the baking sheet. Drizzle the salmon with 2 Tbsp neutral oil, then season with 2 Tbsp Cajun spice blend (or blackening spice blend) and 1 tsp Kosher salt. Zest 1 lime over the top of the salmon.
- Cook the salmon. Bake until barely cooked through, about 20-25 minutes (time may vary depending on the thickness of the fish — pull salmon out when it registers 120F in the center).
- Garnish, then serve. Top with chopped fresh parsley, then serve immediately with lime wedges.
Notes
- To make-ahead: You can season and prepare the cajun salmon up to 1 day in advance (or just prep in the morning before work, then refrigerate and cook later).
- Leftovers and storage: Store leftovers in an airtight container in a fridge, then enjoy within 3 days. Reheat gently in a microwave or in an oven preheated to 350F for 8-10 minutes. You can freeze leftovers, but we prefer not to freeze cooked salmon, as the texture changes when you thaw and reheat it. If you do freeze it, place the salmon in vacuum seal bags with the air removed for best results.
Let us know your thoughts!