Cajun Honey Salmon (Printable)
Flavorful oven-baked salmon with spicy Cajun seasoning and sweet honey caramelized glaze
# What You Need:
→ Fish
01 - 4 salmon fillets (6 oz each), skin-on or skinless
→ Cajun Spice Mix
02 - 2 tsp smoked paprika
03 - 1 tsp garlic powder
04 - 1 tsp onion powder
05 - 3/4 tsp dried thyme
06 - 1/2 tsp dried oregano
07 - 1/4 tsp cayenne pepper
08 - 1/2 tsp salt
09 - 1/2 tsp black pepper
→ Honey Glaze
10 - 3 tbsp honey
11 - 1 tbsp fresh lemon juice
12 - 2 tbsp unsalted butter, melted
→ For Cooking
13 - 1 tbsp olive oil
→ Garnish
14 - Fresh chopped parsley
15 - Lemon wedges
# How-To Steps:
01 - Preheat your oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
02 - In a small bowl, mix together smoked paprika, garlic powder, onion powder, dried thyme, dried oregano, cayenne pepper, salt, and black pepper.
03 - Pat salmon fillets dry with paper towels. Brush both sides lightly with olive oil. Rub the Cajun spice mix evenly over the salmon fillets.
04 - Place salmon fillets skin-side down on the prepared baking sheet.
05 - In a separate bowl, whisk together honey, lemon juice, and melted butter until smooth.
06 - Spoon half the honey glaze evenly over the top of the spiced salmon fillets.
07 - Bake for 10-12 minutes, or until the salmon is almost cooked through and flakes easily with a fork.
08 - Remove from oven, brush with the remaining honey glaze, and broil for 1-2 minutes for a caramelized finish.
09 - Garnish with chopped parsley and serve with lemon wedges if desired.
# Expert Tips:
01 -
- The contrast between that Cajun kick and the mellow honey creates this perfect push-and-pull that keeps you coming back for another bite
- It comes together in about 25 minutes but tastes like something you would order at a restaurant and then talk about for weeks
02 -
- The broiler step goes from gorgeous to burned in about fifteen seconds so stand right there and watch it
- Patting the salmon dry is not optional—wet fish equals steamed fish and steamed fish equals no crispy edges
03 -
- Room temperature salmon cooks more evenly, so let it sit out for 15 minutes before you start
- The fish is done when it flakes easily but still looks slightly translucent in the center—it will keep cooking as it rests