Oven Baked Cajun Salmon (Printable)
Spicy Cajun-crusted salmon fillets oven-baked to tender, flaky perfection in under 25 minutes.
# What You'll Need:
→ 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 smoked paprika, garlic powder, onion powder, dried thyme, dried oregano, cayenne pepper, black pepper, and salt 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 salmon 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 the top and garnish with chopped parsley. Serve immediately.
# Expert Hacks:
01 -
- The spice rub doubles as a marinade, so you can prep it ahead and walk away until the oven is hot.
- It delivers big, bold Cajun flavor without any frying, breading, or heavy sauces.
- Cleanup is essentially one baking sheet, which is a gift on busy weeknights.
02 -
- Do not skip patting the salmon dry because wet fillets will steam instead of forming that gorgeous spiced crust.
- Start checking at the 12 minute mark because overcooked salmon turns dry and chalky faster than you expect.
03 -
- Let the spice rubbed fillets sit at room temperature for ten minutes before baking so the fish cooks more evenly from edge to center.
- A thin layer of oil on the parchment paper under each fillet creates a slightly crispy bottom edge that contrasts beautifully with the tender interior.