Baked Salmon Cajun Lime (Printable Version)
Flavorful baked salmon with spicy Cajun seasoning and zesty lime, ready in 25 minutes.
# What You'll Need:
→ Fish
01 - 4 salmon fillets, about 6 oz each, skin on or off as preferred
→ Seasoning
02 - 2 tablespoons olive oil
03 - 2 tablespoons Cajun seasoning
04 - 1/2 teaspoon salt, adjust to taste
05 - 1/4 teaspoon freshly ground black pepper
→ Citrus & Garnish
06 - 2 limes, 1 juiced and 1 sliced for garnish
07 - 2 tablespoons fresh cilantro or parsley, chopped (optional)
# How to Make It:
01 - Preheat the oven to 400°F. Line a baking tray with parchment paper or lightly grease it.
02 - Pat the salmon fillets dry with paper towels and place them skin-side down on the prepared tray.
03 - Combine olive oil, Cajun seasoning, salt, and black pepper in a small bowl. Evenly brush or rub the mixture over the tops and sides of the salmon fillets.
04 - Squeeze the juice of one lime evenly over the seasoned salmon fillets.
05 - Bake for 12 to 15 minutes, until the salmon flakes easily with a fork and is opaque at the center.
06 - Garnish with lime slices and chopped cilantro or parsley before serving.
# Expert Insights:
01 -
- The salmon cooks in just 15 minutes, which means you can have dinner on the table faster than you can order takeout.
- That Cajun seasoning brings genuine heat and depth without any pretension, making even plain salmon taste like you know what you're doing.
- Lime juice brightens everything right at the end, cutting through the richness in a way that feels both light and satisfying.
02 -
- Wet fish steams instead of bakes, so those paper towels matter more than you'd think—they're the difference between a soggy fillet and one with actual texture.
- Every oven runs a little differently; start checking at 12 minutes because overcooked salmon is one of those regrets that lingers.
- Cajun seasoning is spicy enough that less is often more—you can always add more heat, but you can't take it back once it's on the fish.
03 -
- If you're worried about heat, build your spice level gradually—you can always sprinkle more Cajun seasoning on individual plates at the table, letting everyone find their own comfort zone.
- A pastry brush makes applying the oil and spice mixture effortless, but your fingers work just fine if that's what you have in your hands.
- The moment you see the salmon starting to flake is the moment to pull it out; salmon keeps cooking slightly as it rests, so a little underdone is better than overdone.