Easy Cajun Baked Salmon
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
305 kcal
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Course
Main Course
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Cuisine
American
Easy Cajun Baked Salmon
Description
This recipe features salmon filets rubbed with Cajun seasoning and olive oil, then seared in an oven-safe skillet over medium heat to develop a spicy, blackened crust. The salmon is flipped and drizzled with fresh lemon juice before baking alongside zucchini quarters mixed with garlic, parsley, oil, salt, and pepper. Baking for 8-10 minutes completes the cooking gently, keeping the salmon moist and flaky, while the zucchini remains crisp to the bite.
The Cajun seasoning adds a robust, smoky spice that contrasts with the mellow texture of the salmon. The brief searing step develops color and texture on the surface, while finishing in the oven cooks the fish evenly without drying. The accompanying zucchini absorbs some seasoning and garlic flavor for a balanced vegetable side cooked in the same pan.
This dish is suited for a quick, flavorful dinner with minimal hands-on time. It requires simple ingredients and minimal equipment. Serving with additional lemon wedges or fresh parsley enhances freshness at the table. Variations can include different vegetables or switching to avocado oil.
Prefer skinless filets but if skin-on, cook skin side down first before flipping. Adjust vegetable choice if not fond of zucchini. Using an oven-safe skillet is important to transition from stovetop to oven safely.
Ingredients
- 4 salmon filet skinless
- 1 tbsp olive oil divided
- 1 tbsp Cajun seasoning or to taste
- salt to taste, kosher salt
- black pepper to taste, kosher salt
- 1 large lemon juiced
- 2 tbsp parsley plus extra to garnish, chopped
- 3-4 small zucchini sliced into 1-inch quarters
- 2-3 garlic minced, cloves
Instructions
- Heat the oven to 400F.
- Rub the salmon with half a tablespoon of oil, cajun seasoning, salt and pepper.
- Heat an oven-safe skillet over medium heat. Sear the cajun-coated salmon for about 2 minutes on one side, just until it gets a nice blackened color.
- Meanwhile, in a bowl, combine the zucchini, with the remaining half tablespoon of oil, garlic, parsley, a pinch of salt, and pepper.
- Once the salmon is nicely seared, flip it and drizzle with fresh lemon juice.
- Add the zucchini next to the salmon in the pan and bake for 8-10 minutes, just until the salmon flakes easily with a fork; The zucchini should remain crisp to the bite, so make sure not to overcook.
- Sprinkle with extra chopped parsley and enjoy!
Notes
- Skinless salmon filets are preferred; for skin-on, cook skin side down first before flipping.
- Substitute zucchini with your preferred vegetables if desired.
- Avocado oil can be used instead of olive oil for searing and baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 305 kcal
% Daily Value*
| Calories | 305kcal | 15% |
| Carbohydrates | 7g | 2% |
| Protein | 36g | 72% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 94mg | 31% |
| Sodium | 670mg | 28% |
| Potassium | 1174mg | 25% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 1132IU | 23% |
| Vitamin C | 32mg | 36% |
| Calcium | 60mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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