Cajun Salmon is one of those go to dishes when you don’t have a lot of time to spend in the kitchen!
In less than 15 minutes you have this delicious fish that’s so full of flavor, people will think you spent hours preparing it.
Cajun spices, fresh fish, and lemon with extra virgin olive oil is the key to this flavorful fish.
First, I rubbed the spices into the fish after coating with olive oil.
Next, squeeze fresh lemon juice over the fish and top with lemon zest.
Lastly, bake the fish for about 10-12 minutes.
Garnish with fresh Italian parsley.
Serve with extra lemon if desired and that’s all you have to do!
Did I mention that Big Goo the non salmon eater loved this dish!
He said the extra lemon on the side was what made the dish extra special.
I would agree!
I love lemon with fish and make sure you use fresh lemons, not the kind that comes in a squirt bottle!
All this goodness in under 15 minutes.
Now, you have no excuse not to prepare fish at home!
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Total Time: 17 minutes
- 1 salmon fillet, skin on, boneless
- 2 teaspoons cajun or creole seasonings
- 2 teaspoons black pepper
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon paprika
- pinch of cayenne pepper
- 1 lemon, zested, juiced
- 1/4 cup Italian parsley, minced
- 3 tablespoons extra virgin olive oil
- Preheat oven to 475 degrees.
- Mix seasoning blend together.
- Rinse salmon, pat dry.
- Place salmon on oven proof pan, coat both sides with olive oil.
- Season salmon with seasoning blend, rub into salmon on both sides.
- Place salmon skin side down, top with lemon juice and zest.
- Bake at 475 for 10-12 minutes.
- Remove from oven, top with parsley and serve with extra lemon.
- Serving Size: 4
Yum!! This looks like chicken heaven! Thighs are my favorite, and like you, I used to be a breast girl too! Pinning to try! 🙂
My husband loved this! I paired it with asparagus, any other side dish suggestions? Thank you!
Is there a specific creolecajun seasoning that you use? I find some of them so very salty. I usually use Tony Chatcherie’s seasoning and I am wondering if 2 teaspoons will be too much salt.
I use different ones Anne. Tony’s can be salty. Adjust the seasonings to your preference.
Looks so good!
Thank you Natalie!
Wowza! Such an easy awesome recipe! I made a little sauce to go with it from sour cream and mayo with a little lemon juice and louisiana fish boil seasoning. Off the charts!!
I’m glad you enjoyed it Bree! It really is a simple recipe but delicious!
I used 1/2 the recipe for the seasoning mix and still had a lot leftover. I did feel like it needed a bit of salt. My Cajun seasoning didn’t have much, I guess. Thanks for the recipe!
Hi! I cooked this once and my daughter LOVED it and has asked me to cook it again…about to get started. But I have a question: Do you leave the skin on and do you actually eat the skin? Last time I took it off, but not sure that was the right way to cook and eat it. Thanks so much for your recipe! I <3 Cajun food!!
This looks delicious & I can’t wait to try. Do you bake it uncovered?
Thank you Shirkera, yes uncovered.
Wondering…would it make a difference if I sliced the salmon into portion pieces prior to baking or should I wait until after?
It doesn’t matter Amy. I cook it both ways. Enjoy
I made this today and it was wonderful! It made it to my favorite cookbook immediately! I wanted to ask your permission to share it on my blog. I will link to you and give you full credit. I’m looking forward to making something else from your site soon!
Hello Ranch Wife! I’m glad you enjoyed it and yes you can share it on your site. Thank You
Oh my goodness. We made this last night, and it is one of our new favorites!!! I already can’t wait to make it again. We used Tony Chachere’s creole seasoning. Thank you for the amazing recipe!!
I’m glad you enjoyed it.
I’m eating this right now and it’s fabulous! I used half Cajun, half Creole seasoning & smoked paprika… along with the rest of the suggested ingredients. Delicious.
Can you grill this on a cedar plank and still have it turn out just as delicious?
Can this recipe be modified? Like use 1 percent or skim milk for the whole and use margarine instead of butter along with low fat cream cheese. It looks good but the calories would be over the top for me.
I have done the same thing with shrimp. Will have to try it with salmon.
Yes Clifton, it’s really good with shrimp also.
This recipe is fantastic! I will be putting this into my favorited cookbook, Thank you!
I am so glad you enjoyed it Linda!
Go for it Averie, you could do 7 eggs, LOL.