Spicy Cajun Salmon

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Salmon is an ingredient that everyone should be using and cooking more often. It’s so good for you – loaded up with potassium, B vitamins, omega-3 fatty acids – plus, it has amazing flavor and is super easy to prepare. While salmon doesn’t really NEED anything other than olive oil, lemon, salt and pepper, dressing it up with a couple other ingredients can make a world of difference. When we were making dinner the other night we wanted something easy and healthy, something that was packed full of Cajun flavor. While we ended up using Cajun seasoning, you could easily make your own by blending together paprika, onion and garlic powder, cayenne, thyme, oregano and basil.

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Once you’ve got your seasoning worked out, all you have to do is rub it onto the salmon and pop it in the oven. The great thing here is that once you get your spices together and you put your fish in the oven, it’s just another 12 minutes, roughly, until your dinner is ready! Cook it according to your preferences, but we think it’s absolutely perfect when it’s light pink and opaque. Some fresh herbs and a squeeze of lemon on top perfectly top things off, and you’ve got yourself a great dinner that will never disappoint.

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Cajun Salmon

20 minutes to prepare serves 4-6


  • 1 (1.5-2 pound) salmon fillet
  • 1 lemon, zested and juiced
  • 1/4 cup fresh parsley, plus extra for garnish, chopped
  • 1/4 cup extra-virgin olive oil
  • 2 teaspoons Cajun seasoning
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon dried oregano
  • 1/4 teaspoon cayenne
  • kosher salt and freshly ground pepper, to taste


  1. Preheat oven to 450º F.
  2. In a small bowl, whisk together olive oil and lemon juice, then stir in zest, parsley, cajun seasoning, garlic and onion powders, oregano and cayenne, and season with salt and pepper.
  3. Place salmon filled on a (silicone mat or parchment-lined) baking sheet and pour cajun-seasoned oil on both sides, rubbing it in so it adheres.
  4. Place in hot oven and bake for 12-15 minutes.
  5. Remove from oven and garnish with extra parsley or lemon juice.

Recipe adapted from Creole Contessa