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A close-up macro shot of a flaky cajun spiced salmon fillet, highlighting the moist texture and the rich seasoning crust of the oven baked salmon.

Baked Cajun Salmon: The Easiest 20-Minute Recipe

This Baked Cajun Salmon is your new weeknight hero! Incredibly flavorful, ridiculously easy, and on the table in under 20 minutes. Features a simple homemade Cajun seasoning and a garlic butter sauce.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Cajun
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

  • 4 6-ounce salmon fillets skin-on or skinless
  • 3 tablespoons unsalted butter melted
  • 2 cloves garlic minced
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon smoked paprika
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper adjust to taste
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Equipment

  • 1 Baking Sheet
  • 2 Small Mixing Bowls
  • 1 Parchment Paper

Method
 

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Pat the salmon fillets completely dry with a paper towel and place them on the prepared baking sheet.
  2. In a small bowl, combine the smoked paprika, garlic powder, onion powder, thyme, oregano, cayenne pepper, salt, and black pepper. Stir until well mixed.
  3. In another small bowl, whisk together the melted butter, minced garlic, and fresh lemon juice. Brush this butter mixture generously over the top and sides of each salmon fillet. Sprinkle the Cajun seasoning blend evenly over the fillets.
  4. Place the baking sheet in the preheated oven. Bake for 12-15 minutes, depending on the thickness of your fillets. The salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F.

Notes

Tip 1: Do not overbake the salmon! Check for doneness at the 12-minute mark to ensure it stays moist and tender.
Tip 2: Patting the salmon fillets completely dry with a paper towel is the key to getting a perfectly seasoned crust.
Tip 3: Serve immediately with extra lemon wedges for squeezing over the top.