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5 from 68 votes

Baked Cajun Salmon

This baked Cajun salmon recipe offers a zesty yet smoky party in your mouth. It’s low-carb, gluten-free, and is so easy to make for any night of the week. This juicy fish dish can be paired with so many sides and it will still be the main attraction on your plate.
Course Main Course
Cuisine American
Keyword Baked Cajun Salmon, Baked Salmon, Cajun Salmon
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 people
Calories 231kcal
Cost $20


  • Large skillet or pan
  • Tablespoon
  • Teaspoon
  • Bowl
  • Sharp knife
  • Chopping board
  • Garlic press
  • fork


  • 1 lb. Boneless Salmon Fillet
  • 2 tbsp Olive Oil Extra Virgin
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 tsp Smoky Paprika
  • Sprinkling Black Pepper
  • ½ Lemon juiced
  • 2 cloves Garlic
  • Handful Parsley
  • ½ Green Onion



  • Preheat the oven to 425 degrees Fahrenheit.
  • Using your sharp knife, chop your green onion into thin slices but stop when you get down to the white part of the stalk. Wash your parsley and then pick the leaves off the stems and put them together into a small mound on your chopping board. Using your knife, rock back and forth to chop the parsley until it is fine. Pop your green onions and finely chopped parsley into a bowl on the side. You’ll be using this to garnish after your salmon has cooked.
  • Next, you will want to create your cajun seasoning mixture. Pour your measurements of cajun seasoning, garlic powder, onion powder, and smoky paprika into a small mixing bowl and mix well with a fork. The grains of the powders should all be blended well and there should not be any large clumps together. Put to the side.
  • Crush your 2 garlic cloves using a garlic press. Alternatively, you could use the flat surface of a knife to squash the garlic. Put in a bowl or leave on your chopping board until the oven is ready.


  • Rinse your salmon under cold water and pat dry with a paper towel. Avoid using a cloth towel as a microfiber may transfer onto your fish.
  • Once your fish is ready, add one tablespoon of extra virgin olive oil to your pan or skillet and spread evenly by using a spoon or by lifting and rotating the pan. This is to make sure your salmon doesn’t stick.
  • Add your salmon fillet to the pan with the skin side down. Then add another tablespoon of extra virgin olive oil onto the surface of the salmon and spread using the spoon again. You could always use a cooking brush to ensure an even coating of the oil.
  • Add your seasoning mix to the surface of your salmon. You may want to use a spoon to cover it initially and then use your fingers to rub it into the fish, you could always use the cooking brush again for this part. Make sure the entire fillet is coated evenly with the seasoning.
  • Now take half a lemon and squeeze the juice over the entirety of the fillet. You could do this with your hands, but it might get a bit messy and the lemon seeds may fall onto your fish. If you’ve got one, we recommend using a lemon juicer. If you want extra lemon flavor, you can always grate the waxy side of the lemon to get the zest.
  • Now spread your mashed garlic gloves across the surface of the salmon fillet and press in so they don’t slide off.
  • The final step before putting your salmon in the oven is seasoning with salt and pepper to your preferred taste. We recommend not using too much salt as it’ll take away the fresh and light flavor of the fish.
  • Bake the salmon in the oven for 20 to 25 minutes. Do not flip your salmon over halfway through cooking otherwise, all the seasoning will just stick to the pan and not on the fish.
  • When it’s ready, remove from the oven garnish with your finely chopped parsley and your diced green onions.


Calories: 231kcal | Carbohydrates: 2g | Protein: 22g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 62mg | Sodium: 51mg | Potassium: 596mg | Vitamin A: 540IU | Vitamin C: 3.5mg | Calcium: 14mg | Iron: 1.1mg