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Baked Cajun Salmon

Baked Cajun salmon is a quick, high-heat oven bake with smoky Cajun spices, garlic, and butter for tender, flaky fish. Lemon adds bright balance while baking at 425°F keeps the center moist.
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Prep Time 10 minutes
Cook Time 14 minutes
Total Time 24 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

salmon fillets
  • 4 salmon fillets about 6 oz each
unsalted butter
  • 2 tbsp unsalted butter melted
olive oil
  • 1 tbsp olive oil
garlic
  • 2 cloves garlic minced
cajun seasoning
  • 2 tsp cajun seasoning
smoked paprika
  • 1 tsp smoked paprika
dried oregano
  • 0.5 tsp dried oregano
kosher salt
  • 0.5 tsp kosher salt
black pepper
  • 0.25 tsp black pepper
lemon
  • 1 lemon medium
fresh parsley
  • 2 tbsp fresh parsley chopped

Equipment

  • 1 sheet pan

Method
 

Prep the oven
  1. Preheat the oven to 425°F and line a rimmed baking sheet with parchment paper so the salmon doesn’t stick.
Season the salmon
  1. Pat the salmon fillets dry and arrange them skin-side down on the prepared baking sheet.
  2. Combine the melted unsalted butter, olive oil, garlic, Cajun seasoning, smoked paprika, dried oregano, kosher salt, and black pepper in a small bowl.
  3. Brush the Cajun butter mixture generously over the tops and sides of each salmon fillet so the surface looks well-coated.
Add lemon and bake
  1. Slice half of the lemon into thin slices and arrange the slices around the salmon while keeping the seasoned surface visible.
  2. Bake the salmon at 425°F for 10–14 minutes, until the flesh turns opaque and flakes easily with a fork.
  3. Squeeze the remaining lemon half over the baked salmon so it looks glossy and fresh.
Finish and serve
  1. Sprinkle the chopped fresh parsley over the salmon and serve while warm.

Notes

For best results, pat the salmon very dry before brushing on the Cajun butter—this helps the seasoning cling. Store leftovers in the refrigerator up to 3 days in a sealed container. Freezing is not recommended because the texture can soften after thawing. For a lower-fat option, use 1 tbsp butter plus 1 tbsp olive oil and reduce the brush-on amount slightly while keeping the spice blend the same.