Baked Salmon Cajun Lime (Printable)

A zesty baked salmon dish brightened with Cajun spices and fresh lime for a flavorful main course.

# What You’ll Need:

→ Fish

01 - 4 salmon fillets (approximately 5 oz each), skin-on or skinless

→ Seasoning

02 - 2 tbsp olive oil
03 - 1 tbsp Cajun seasoning
04 - 1/2 tsp smoked paprika
05 - 1/2 tsp garlic powder
06 - 1/4 tsp salt
07 - 1/4 tsp black pepper

→ Citrus

08 - 2 limes (1 zested and juiced, 1 sliced into rounds)

→ Garnish

09 - 2 tbsp fresh cilantro or parsley, chopped

# How to Prepare:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease with nonstick spray.
02 - Pat the salmon fillets dry with paper towels and arrange on the prepared baking sheet, skin-side down if applicable.
03 - In a small bowl, whisk together the olive oil, Cajun seasoning, smoked paprika, garlic powder, salt, black pepper, lime zest, and lime juice until combined.
04 - Brush or spoon the spice mixture evenly over the top of each salmon fillet to coat completely.
05 - Place a slice of fresh lime on top of each seasoned fillet.
06 - Bake for 12 to 15 minutes, or until the salmon flakes easily with a fork and is opaque throughout.
07 - Remove from the oven, garnish with fresh cilantro or parsley if desired, and serve immediately.

# Expert Advice:

01 -
  • It's done in 25 minutes flat, which means you can go from "what's for dinner?" to plating in less time than most takeout arrives.
  • The lime juice keeps everything bright and prevents that dense, fishy feeling some salmon dishes have.
  • Cajun seasoning does all the heavy lifting, so you're not fussing with a dozen spice jars.
02 -
  • Don't skip the drying step, even if you're in a hurry—wet salmon won't crisp up properly and the seasoning slides right off.
  • Bake by time and visual cue, not just the clock, because oven temperatures vary and a couple minutes either way changes everything.
  • If your Cajun seasoning is already very salty, dial back the extra salt or you'll end up with something unpleasantly briny.
03 -
  • Buy salmon from a fishmonger if you can, and ask them to make sure the pin bones are removed—it makes eating a thousand times better.
  • If your oven tends to run hot, start checking at 12 minutes to avoid overcooked fish, and remember that it keeps cooking for a minute or two after you pull it out.

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