In only 20 minutes, this Cajun Baked Salmon dinner will transport your senses straight to the heart of Louisiana. With its perfect balance of heat, tenderness, and lemon flavor, this dish is a must-try for seafood lovers and spice enthusiasts alike.
Quick Look: Cajun Baked Salmon
- ⏲️Ready in: ~ 20 minutes
- 👪Serves: 2-4
- 🥘Key Ingredients: Salmon fillets, lemon, Cajun/Creole seasoning, garlic, butter, olive oil
- 🍳Method: Oven + Stovetop
- ⭐Difficulty: Easy
- 👩🍳Texture/Flavor: Flaky, buttery, zesty, with a bold Cajun kick.
- ☀️Best For: Busy weeknights or whenever you're craving Louisiana flavor.
- ✅Why You'll Love It: Restaurant-worthy flavor with simple ingredients and minimal effort.
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For all those salmon lover's out there, here are two more delicious salmon recipes! Easy Grilled Salmon with BBQ Sauce and Miso Ginger Salmon. Two of my husband's favorites.
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Reasons to Love this Recipe
Cajun Baked Salmon is the perfect choice for busy folks seeking a quick and flavorful meal. Its preparation is a breeze, taking only a few minutes to assemble and popping into the oven for only 6-8 minutes.
Need a side dish suggestion? These Crispy Oven Baked Sweet Potato Halves are a family favorite!
Prefer a sweet and savory flavor combination? My Baked Pineapple Honey Salmon is topped with a honey-olive oil glaze, juicy pineapple rings, and smoky seasonings for an easy tropical-inspired twist on salmon.
Ingredient Photo with Notes
Salmon - for maximum flavor, use skinless salmon fillets (double-sided flavor!).
Cajun seasoning - use your favorite brand. I'm hooked on Ragin' Cajun Seasoning!
Lemon - use a fresh lemon for the best flavor! You'll be glad you did 🙂
Broth - chicken or vegetable broth pairs nicely with the other flavors.
Garlic - y'all know I keep a jar of minced garlic in my fridge at all times! Saves time on prep and just so handy!
Olive oil - for searing the salmon and again for making the sauce.
Butter - you'll use butter at the end to bring the lemon garlic sauce together.
If you're in the mood for something a little lighter, my Baked Lemon Dill Salmon is made with fresh lemon and dill for a bright, herb-filled dinner that's just as easy to make.
Ingredient Substitutions
- You could use trout, tilapia, cod, tuna, snapper, or drum instead of the salmon.
- Try a creole seasoning like Tony Chachere's instead of the Ragin' Cajun. Or just use some cayenne, salt, and pepper.
- Substitute the lemon with 2-3 tablespoons of bottled lemon juice (but please try to use the fresh lemon!).
- You can use water instead of the broth but the flavor of the salmon will be diluted.
- If all you have is fresh garlic, use 1 peeled and chopped fresh garlic clove.
- No olive oil? Try avocado oil or canola oil.
For a Southern-style veggie that's as easy as it gets, my Roasted Frozen Okra is the perfect match for Cajun salmon. It's flavorful, roasted to perfection, and ready in minutes!
How to Pick Fresh Salmon
Fresh or frozen salmon works beautifully in this recipe. Whether you choose wild-caught or farm-raised, look for fillets that are firm, moist, and have a fresh, mild smell. For additional tips, see How to Choose Salmon at the Grocery Store.
How to Make Cajun Baked Salmon
Why this works: This two-step cooking method gives you the best of both worlds: perfectly cooked salmon from the oven and a rich lemon butter garlic sauce that clings to every bite.
If you love Cajun seafood, I'd love for you to also try my Crawfish Etouffee! And just like this salmon recipe, it takes only 20 minutes to make, it's packed with authentic Louisiana flavor, and it's a quick and easy meal.
Anne's Recipe Tips
A few simple tricks make all the difference when cooking salmon.
- Pat the salmon dry before seasoning. A dry surface helps the Cajun seasoning stick and encourages better browning in the oven.
- Don't overcook the salmon. Start checking for doneness a minute or two early. The salmon is ready when it flakes easily with a fork or reaches 145°F in the thickest part. (If you like to pull it a few degrees early because of carryover cooking, that's your call, but I'd use 145°F since that's the USDA recommendation.)
- Adjust the Cajun seasoning to your taste. Every Cajun seasoning blend is different, so start with less if you're sensitive to heat. You can always add more at the table.
Make it a Meal with these Sides
Make it a complete meal by serving one or two of the following side dishes:
Steamed rice, deviled eggs, or Jalapeno Cornbread
Fried Potatoes and Onions or Easy Mashed Potatoes no milk
Broccoli Bacon Salad, potato salad, or Corn on the Cob
Roasted vegetables such as Roasted Brussels Sprouts
Simple green salad and French bread (to soak up that spicy lemon butter sauce!).
Reheating Salmon
Reheating salmon can be a little tricky because you don't want to cook it again, but here are 3 of the best ways to reheat salmon:
Oven - the oven is my favorite way (low and slow) to preserve the moisture and texture of the salmon. Preheat oven to 275°F. Place the cold salmon in a casserole dish and cover it with foil. Heat for about 10-15 minutes.
Stovetop - in a non-stick skillet add a little olive oil or butter over low-medium heat. Add the salmon and heat covered for 3-5 minutes on each side. This will slowly steam the salmon to heat it up.
Microwave - this is the quickest way to reheat salmon. Place the salmon on a plate and cover it with another plate. Heat on 50% power for 1 minute; if not warm enough, flip the salmon and repeat for another 1 minute.
Looking for a budget-friendly salmon dinner? My Old-Fashioned Salmon Patties are made with canned salmon and simple pantry ingredients for a crispy, comforting meal that's been a family favorite for years.
Cajun Baked Salmon FAQs
The best way to store cooked salmon is to let the salmon cool completely. Don't let it sit out for more than two hours or bacteria may begin to grow. Wrap it in foil or put it in an airtight container. Label it with the date and place it in the refrigerator. Eat within 2 days (best eaten the next day in my opinion).
Yes you can freeze cooked salmon. Let it completely cool off. Wrap it in foil or put it in an airtight container. Label it with the date and place it in the freezer. Eat within 2-3 months.
If you're looking for another Cajun-inspired dish to serve at your next gathering, don't miss my Cajun Deviled Eggs! I love a spicy twist on the classic appetizer!
More Cajun Recipes
If you tried this recipe, please let me know by leaving a comment! I'd love to hear from you.
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Recipe
Cajun Baked Salmon
Equipment
- skillet or oven-proof pan
- measuring cup(s) magnetic handles keeps the cups together in your drawer.
- measuring spoons also magnetic, to stay firmly together in your drawer.
Ingredients
- 2 8-oz salmon fillets, skinless
- ½ tablespoon Cajun seasoning, such as Tony Chachere's
- 2 tablespoon olive oil, divided
- 1 fresh lemon cut in half, seeds removed
- ¼ cup chicken or vegetable broth
- 1 teaspoon minced garlic
- 1 tablespoon butter
Instructions
- Preheat oven to 400F. Sprinkle both sides of salmon with Cajun seasoning.
- Add 1 tablespoon of olive oil to a cast iron skillet and heat to medium high. When the skillet is hot, add the salmon and cook for 3 minutes. Turn fish over.
- Place the skillet in the oven and bake for 6-8 minutes (or until the salmon flakes easily when pierced with a fork). Remove the fish from the skillet.
- To the same skillet, over medium-high heat, add 1 tablespoon of olive oil. Add the lemon slices (cut side down) and cook for 1 minute. Then carefully squeeze the juice into the skillet. Wear an oven mitt if the lemon slices are too hot to handle with your fingers. You can throw the lemon away at this point.
- Whisk the broth and garlic into the lemon juice. Bring to a medium boil and cook for 30 seconds. Remove the skillet from the heat.
- Whisk in the butter then serve the lemon butter sauce over the salmon.
- If you're looking for another Cajun-inspired dish to serve at your next gathering, don't miss my Cajun Deviled Eggs. I love a spicy twist on a classic appetizer!
Video
Notes
Nutrition
Nutritional information is provided as a courtesy to my readers. I'm not a nutritionist and I don't guarantee the accuracy of this data. The data may differ according to the brands I used versus the brands you use. To calculate the data yourself using your brands, try using an online nutrition calculator or app.
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