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A recipe for salmon fillets, seasoned with Cajun spices, then baked and served over a bed of Cajun rice. Serve with a bit of squeezed lemon and happiness ensues.
I guess it's fairly obvious by now what the favorite fish is in the Madness household. That would be SALMON. Salmon has a flavor that is unique unto itself and it's something I grew up on.
When I learned to cook on my own, salmon is one of the first things I learned to make.
I mostly prefer a simple salmon fillet, either grilled, blackened, pan seared, or baked.
This version takes salmon fillets and bakes them. I typically purchase several pounds of salmon from a local grocer and separate them into 170 g fillets so I almost always have them on hand in the freezer.
Knowing me, you KNOW I enjoy things a bit spicy, so I went the Cajun route and seasoned the salmon with Cajun seasonings, with some extra garlic and cayenne powder because I LOVE those particular flavors as well as the spice level.
Cajun Baked Salmon with Cajun Rice Ingredients
- Olive Oil:
- Jalapeno Peppers: chopped
- Yellow Onion: chopped
- Celery Stalk: chopped
- Garlic Cloves: minced
- Long Grain Rice:
- Chicken Stock:
- Tomato Sauce:
- Cajun Seasonings:
- Garlic Powder:
- Cayenne Powder:
- Salt and Pepper:
- Hot Sauce:
- Salmon Fillets:
- Lemon:
- Chopped Parsley: for serving
How to Make Cajun Baked Salmon with Cajun Rice - The Recipe Method
- Baking Salmon:
- Baking salmon is quite simple. Just season and bake at 218°C. You want 4-6 minutes per inch of salmon thickness, depending on how you like it done. I like it to be slightly pink in the middle, not overly pink.
- Cooking Ease:
- Extremely easy to cook and hard to mess up. Add this to your Quick and Easy Meals menu and you'll be good to go.
- Rice Preparation:
- Let's talk about the rice. Cajun style. It's quite a lot like Mexican rice, but made with Cajun seasonings instead.
- Timing:
- While the rice is simmering and building flavor, bake your salmon and everything is done at the same time, just in time for serving. Serve the salmon over the top of the rice with a few squeezes of fresh lemon juice for a nice citrus pop.
- Serving:
- You're good to go.
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Recipe Tips & Notes
Storage & Leftovers
Storing your Cajun Baked Salmon in an airtight container in the fridge may allow it to keep for up to 2-3 days. To maximize storage life, refrigerate promptly.
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Frequently Asked Questions
- → What is the best way to bake salmon for this dish?
Bake the salmon at 425°F for 4-6 minutes per inch of thickness, aiming for a slightly pink center for moist, tender results.
- → How is the Cajun rice prepared?
The rice is simmered with chopped jalapenos, onions, celery, garlic, tomato sauce, and Cajun spices to build a rich, spicy flavor.
- → Can I adjust the spice level of this meal?
Yes, reduce or omit cayenne and jalapeno peppers to lower heat or add extra for more spice based on preference.
- → How should leftovers be stored?
Store leftovers in an airtight container in the refrigerator for up to 2-3 days to maintain freshness.
- → What sides complement this salmon and rice dish?
Light green salads, steamed vegetables, or crusty bread pair well to balance the bold Cajun flavors.