Baked Cajun Salmon with Lemon Butter Sauce
Fast cajun salmon recipe with lemon butter sauce—oven baked in 15 minutes. No-fail, flaky salmon dinner for busy weeknights.
Equipment
- Digital meat thermometer
- fish spatula
- parchment paper or aluminum foil
Ingredients
- 16 oz Salmon , bones removed (4- 4oz fillets)
Cajun Seasoning:
- 1 tablespoon ground paprika
- 1/2 tablespoon ground cayenne pepper
- 1/2 tablespoon onion powder
- 1 teaspoon salt
- 1/4 teaspoon ground white pepper
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
Lemon-Butter Sauce:
- 4 tablespoons butter
- 2 teaspoons grated lemon rind
- 4 teaspoons fresh lemon juice
- 2 teaspoons chopped fresh parsley
- 1 tablespoon capers optional
Instructions
- Preheat oven. Preheat the oven to 450 degrees F.
- Mix the Cajun seasoning: In a small bowl, mix all the Cajun Seasoning ingredients.
- Prepare the Salmon: Line a baking sheet parchment paper or aluminum foil for easy clean-up. Salmon fillets usually come cleaned and ready to go from the market, but it’s always a good idea to run your fingers over the flesh and check for any small bones. These can be
removed usually by hand but also with a pair of kitchen tweezers.
Sprinkle each fillet evenly over the top with the seasoning mixture. Gently rub the mix around to get even coverage. Bake for 8-10 minutes or until fish flakes easily. The salmon is done when it reaches an internal temperature of 145 degrees F. Do this by placing the tip of the meat thermometer gently into salmon fillet at its thickest part. - Prepare the Lemon Butter Sauce: While the fish bakes, prepare the lemon butter sauce by melting the butter either in a small saucepan or in the microwave. Add the lemon zest and juice and stir to combine. Stir in the fresh parsley. Spoon sauce over fish at the table or just before serving.
Video
Notes
Baked Salmon FAQ:
Can I cook my salmon less than the recipe says? Absolutely, some people prefer their salmon to be more or less well-done than prescribed in this recipe. The USDA recommends cooking salmon to an internal temperature of 145 degrees F, so that's why I stated this temperature.
Using a meat thermometer, I remove the salmon at 140 degrees F and allow it to rest for 5 minutes before serving. During this resting period, the fish continues to cook raising the internal temperature of the fish to the recommended 145 degrees F.
What’s the best way to thaw frozen fillets? To thaw salmon, wrap in plastic and allow to defrost slowly in the refrigerator overnight. Rinse with cool water and blot dry with paper towels prior to seasoning.
Leftover Storage: Store remaining cooked salmon in the refrigerator in a tightly covered container not made from metal. Use within 3 days.
Reheating Leftovers: Place the fillets on a rimmed baking sheet, cover them with foil (to prevent drying out the fillets), and heat in a 275 degree F oven until the fish registers 125 to 130 degrees F. This will take about 15 minutes for a 1-inch-thick fillet. Reheating times will vary according to the size and thickness of the fillets.
As an alternative to reheating, I do recommend serving leftover salmon in a cold application like a salad with vinaigrette or Caesar dressing.