Cajun Baked Salmon is a delicious dinner that will transport your senses straight to the heart of Louisiana. With its perfect balance of heat, tenderness, and simplicity, this dish is a must-try for seafood lovers and spice enthusiasts alike.
Let's be real, being a parent is like juggling a circus act while riding a unicycle on a tightrope. It's chaotic, demanding, and downright hilarious at times. So, why add more stress to your plate when you can add some delicious 20-minute Cajun Baked Salmon instead?
For all those salmon lover's out there, here are two more delicious salmon recipes! Grilled BBQ Salmon and Miso Ginger Salmon. Two of my husband's favorites.
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Why This Recipe Works
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. The result is a tender, juicy salmon fillet infused with the bold flavors of Cajun seasoning, satisfying both the need for speed and the hunger for a tasty homemade meal.
What Goes In It
Ingredients you'll need for Cajun Baked Salmon.
Salmon - for maximum flavor, use skinless salmon fillets (double-side 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.
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 canola oil.
- A good substitute for butter in this recipe is margarine (or simply use your favorite butter replacement).
How to Make It
Here's how to make this Cajun Baked Salmon in just 6 steps. Ready to eat in under 20 minutes!
What to Serve With It
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 Mashed Potatoes
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!).
How to Pick Out Fresh Salmon
When selecting salmon, it's crucial to ensure its freshness. Look for fillets with firm flesh and a vibrant, shiny appearance. The fish should have a mild, oceanic smell without any off-putting odors. If possible, opt for wild-caught salmon, as it generally has a superior flavor and texture compared to farmed salmon. For additional tips, see How to Choose Salmon at the Grocery Store.
How to Reheat 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.
Tips for Success
I want you to have the best results making my Cajun Baked Salmon! Here are some tips to ensure juicy, flavorful salmon.
- Adjust the level of spiciness to suit your taste preferences by adding or reducing the amount of Cajun seasoning used. Add a dash of red pepper flakes for another level of spicy goodness.
- For an added burst of freshness, garnish the baked salmon with chopped parsley or cilantro just before serving.
- To avoid overcooking, use a timer and monitor the salmon closely during baking. Remove it from the oven as soon as it reaches an internal temperature of 140°F (60°C) to maintain its moisture and tenderness.
Frequently Asked Questions
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.
Cold salmon is delicious in sandwiches, wraps, and salads; so yes, you can eat cold salmon. This Chopped Salmon Salad is a refreshing way to eat leftover cold salmon!
More Cajun Dinner Ideas
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)
- measuring spoons
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.
Notes
- 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 canola oil.
- A good substitute for butter in this recipe is margarine (or simply use your favorite butter replacement).
- Wrap leftovers in foil or put in an airtight container. Label it with the date and place in the refrigerator. Eat within 2 days (best eaten the next day in my opinion).
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