Cajun Baked Salmon

Baked salmon fillet on white plate with three lemon slices.

Cajun Baked Salmon is the perfect choice for a quick and flavorful meal. Its preparation is a breeze, taking only a few minutes to assemble and baking for only 6-8 minutes.

Course Dinner, Entree, keto dinner, lunch

Cuisine American, salmon, seafood

Prep Time 10

Cook Time 8

Total Time 18

Servings

Calories 521kcal

Author Anne Clark

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.
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

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).

Nutrition