When you are like me and you enjoy salmon way too much, you find a hundred different ways to cook it. Simply because you can’t live without it. Cajun spices are such royalty I feel like. So when you add them to buttery and light salmon, there is nowhere to go but up. This simple Cajun salmon is easy enough for a weeknight dinner, but also fancy enough for a dinner party that will impress all your friends.
So on Monday, I started my Whole30 Recipes feed takeover and it has been such a wonderful experience. I was very very nervous going into it because, new territory. But everyone has been so kind and supportive!! And that is so important. Especially when there are so many people going through something like a Whole30, it is vital to have support and feel a part of a community. That is one thing I admire about the community. Everyone is ready and willing to help each other conquer those 30 days.
It has been an absolute joy to be a part of this community. One misconception about Whole30 is that it’s boring because you have some limitations to what you can eat. But, I don’t view it that way. For me, it’s a chance to explore and try new flavors and ingredients. I have discovered so many different vegetables, spices, and ingredients thanks to Whole30. It forces you to change the way you view food and cooking. And I think that is one of the coolest things about this program.
Cajun Salmon
WHOLE30 II PALEO II KETO
This salmon is so damn tasty. It is the perfect way to impress your friends and family. So make it now and trust me you won’t be disappointed.
Serve with Hasselback sweet potatoes for a well-balanced dinner that is ready in no time.
Let’s get cooking
Let’s get cooking
Cajun Salmon
Wild-caught salmon marinated with a Cajun spice rub and roasted to perfection. Serve it up mashed or roasted potatoes.
Wild-caught salmon marinated with a Cajun spice rub and roasted to perfection. Serve it up mashed or roasted potatoes.
Prep Time:5 mins
Cook Time:20 mins
Total Time:25 mins
Yields:4 Serves
1X
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Ingredients
-
1.5
lbs sockeye salmon
-
2
garlic cloves (pressed through a garlic press)
-
2
tbsp. avocado oil
-
1/2
tsp. Korean pepper flakes or crushed red pepper flakes
-
1
tsp. salt
-
1/2
tsp chili powder
-
1/4
tsp cayenne pepper
-
1/2
tsp paprika
-
1
tbsp lemon juice lemon wedges to serve)
Instructions
- To start, preheat your oven to 415˚ F.
- Now, pat the salmon fillet dry using a clean paper towel. Lay the fillet skin side down on a piece of parchment and transfer it to a baking sheet lined with foil.
- In a small mixing bowl, whisk avocado oil, pepper flakes, salt, chili powder, cayenne pepper, paprika, and lemon juice. Pour the mixture over the salmon and spread with a brush or spatula.
- Tent/cover the salmon with another piece of foil paper. Transfer to oven and bake for 5-7 minutes. Uncover and continue to bake for an addition 10 minutes. Turn the oven to broil and continue cooking for 5 more minutes. Let salmon rest for a few minutes and serve with a squeeze of lemon juice.
Wow!!! I believe this is my favorite salmon recipe. Amazing flavor.
I’m so glad you enjoyed it Cheryl! Thanks for sharing
I made it and it was amazing. It’s a must try!
Love love love!.
I am so happy you like it, Stephanie! Definitely one of my favorites. so flavorful! Thank you for sharing!
Easy, fast, DELICIOUS! Had the hubs cook the packet on the grill to avoid making our house even hotter. Mississippi summers don’t make it easy! Left the cayenne out for our toddler, but still very flavorful!
thank you so much for the awesome review, my love. I am so happy your family enjoyed it! Makes my day
SO GOOD. This was such a flavorful dish, and such a quick prep! I couldn’t get any gochugaru, so I subbed in 1/2 TSP of Moroccan Red Pepper Sauce. Sweet heat that paired perfectly with roasted asparagus.
ooooh, that is such an awesome substitution adding red pepper sauce/paste. I LOVE THAT!! YUM! Thank you for sharing doll.
Fabulous!