Salmon doesn’t have to be boring. This Cajun version is bold, smoky, and slightly spicy. Crispy crust. Tender, flaky center. 15 minutes. One pan. Dinner done.
Step-by-Step Instructions
Season Salmon
Pat salmon fillets completely dry with paper towels. Mix all Cajun seasoning ingredients in a small bowl.
Rub seasoning generously over the top and sides of each fillet (not on skin side if keeping skin on).
Cook
Pan-seared: Heat oil or butter in a skillet over medium-high heat. Place salmon skin-side up (if skin on) or seasoned-side down. Cook 4-5 minutes. Flip. Cook 3-4 minutes more until flaky and cooked through (145°F / 63°C internal).
Baked: Preheat oven to 400°F (200°C). Bake on parchment-lined sheet for 10-12 minutes.
Serve
Garnish with parsley. Serve with lemon wedges. Squeeze generously. Enjoy.
Summary
Prep Time: 5 min | Cook Time: 8-10 min | Total: 15 min
Yield: 4 servings | Difficulty: Easy
Storage Notes
- Fridge: 3 days.
- Reheat: In a skillet over medium-low heat for 3-4 minutes (keeps crispy crust) or oven at 300°F for 8-10 minutes.
- Avoid microwave — salmon dries out.
- Great cold on salads.
