Baked Cajun Salmon

I’ve made a lot of salmon in my kitchen, but baked Cajun salmon hits different. I love how it comes out bold and cozy at the same time. You get that deep, smoky Cajun crust on the outside and a tender, buttery middle that flakes with the tiniest nudge. It feels like one of those recipes that surprises you with how little effort it actually takes.

This is a simple oven-baked salmon dish with Cajun seasoning, lemon, garlic, and a touch of oil. You mix, you bake, you eat. That’s it. It’s the kind of recipe you pull out on a busy weeknight when you still want something that tastes intentional.

What makes it special is how the oven does all the heavy lifting. The seasoning melts into the salmon. The edges caramelize. The lemon wakes everything up. You get restaurant-vibes without babysitting a pan.

Why You’ll Love This Recipe

• Big flavor with barely any work. Cajun seasoning gives you tons of payoff for almost zero effort.
• Healthy without trying. Salmon gives you protein and omega-3s. You just pop it in the oven.
• Fast cook time. You can get dinner on the table in under 20 minutes.
• Super flexible. Add honey, butter, herbs, or veggies on the side. It all works.
• Beginner-friendly. You don’t need chef skills to nail this.

Tools You’ll Need

• Baking sheet. This keeps the salmon flat so it cooks evenly.
• Parchment paper or foil. Makes cleanup painless and stops sticking.
• Small bowl. You’ll mix your Cajun seasoning and oil here.
• Measuring spoons. Helps keep the seasoning balance just right.
• Silicone brush or spoon. Useful for spreading the marinade evenly.
• Oven mitts. Trust me, the baking sheet gets very hot.

Ingredients

(US and metric included)

• 1 lb salmon fillet, skin on or off (450 g)
• 1.5 tbsp Cajun seasoning (12 g)
• 1 tbsp olive oil (15 ml)
• 1 tbsp lemon juice (15 ml)
• 2 garlic cloves, minced (6 g)
• 1 tsp honey, optional (7 g)
• Fresh lemon slices, optional for topping
• Salt and black pepper, to taste
• Fresh parsley or green onions for garnish

Step-by-Step Instructions

1. Preheat the oven

Set your oven to 400°F (200°C). This temperature gives you a nice crust without drying the fish.

2. Line your baking sheet

Add parchment paper or foil. You’ll thank yourself later.

3. Mix the seasoning

In a small bowl, stir together the Cajun seasoning, oil, lemon juice, garlic, and honey. The mixture should look glossy and smell amazing. If it feels too thick, add a tiny splash of oil.

4. Pat the salmon dry

This is one of those small steps that makes a big difference. Dry salmon equals better browning and better texture.

5. Spread the Cajun mixture

Use your brush or spoon to coat the salmon. Make sure you hit the sides too. You want every bite to carry that Cajun punch.

6. Bake

Place the salmon on the lined sheet and bake for 12 to 14 minutes. If your fillet is thick, give it 1 or 2 extra minutes. You’ll know it’s ready when it flakes easily with a fork.

7. Rest and serve

Let it sit for 2 minutes. I know it’s tempting to dig in immediately, but this helps the juices settle. Add lemon slices or herbs if you want a little extra brightness.

Serving Ideas

• Serve with roasted potatoes or steamed rice.
• Add sautéed green beans, asparagus, or a simple salad.
• Flake it over pasta with a squeeze of lemon.
• Turn leftovers into tacos with cabbage and lime crema.

Variations and Customizations

• Add a tablespoon of melted butter to the seasoning mix for a richer finish.
• Swap Cajun seasoning for blackened seasoning.
• Add smoked paprika if you want deeper color and flavor.
• Drizzle extra honey before baking if you like a sweet-heat combo.
• Use lime instead of lemon for a citrus twist.

Storage and Make-Ahead

• Store leftovers in an airtight container for up to 3 days.
• Reheat gently in the oven at 300°F (150°C) for 8 to 10 minutes.
• Avoid microwaving if you can. It tends to overcook the fish.
• For meal prep, cook slightly under so it reheats perfectly.

Pro Tips and Mistakes to Avoid

• Don’t skip drying the salmon. Wet salmon steams instead of roasting.
• Don’t overbake. Salmon goes from perfect to dry quickly. Check early.
• Use fresh lemon juice. Bottled lemon doesn’t hit the same.
• If your Cajun seasoning is very salty, reduce the added salt.
• Let the salmon rest for a minute or two. It finishes cooking and stays moist.

Recipe Details

• Yield. 2 servings
• Prep time. 5 minutes
• Cook time. 12 to 14 minutes
• Total time. About 20 minutes

Basic Nutrition (per serving, approximate)

• Calories. 330
• Protein. 32 g
• Fat. 20 g
• Carbs. 3 g

If you make this baked Cajun salmon, I’d honestly love to hear how it went for you. Share a picture, tweak the spices, or tell me what you served it with. Have fun with it, and enjoy every bite.