This easy-to-make Cajun Baked Salmon recipe will be one of your favorite recipes to add to your weekly dinner menu. Juicy and flaky salmon filets baked to perfection with tender zucchini. Have dinner ready in 30 minutes.
What’s not to love about this salmon dish? Perfectly baked salmon filets seasoned with cajun seasoning, oil, salt, pepper, and some garlic zucchini bites to make it a complete one-pan meal. Enjoy this easy-baked cajun salmon as is as a low-carb meal, or serve it up with some rice, quinoa, or pasta. This baked salmon recipe is the perfect healthy dinner to make for the family, or prepare double the amount and meal prep it for the entire week! Have this meal ready in just 30 minutes. If you are looking for a salmon dish thats more on the sweet side, try this Teriyaki Salmon Recipe.
Why you should make this recipe
- Easy and simple: Making this recipe is really quite simple. With minimal ingredients that you may already have and ready to go, you can have dinner on the table in just 30 minutes.
- Healthy and Nutritious: If you are looking for a simple dinner recipe to make your family that’s packed with nutrients? Then this cajun baked salmon is the right recipe for you. Loaded with omega-3 fatty acids, protein, and fiber, this should be a well-balanced meal to serve your family.
- Tasty and perfect for meal prepping: If you meal prep your meals ahead for the week, don’t look any further. This healthy salmon dish cooked with zucchini is not only tasty and healthy but meal prep friendly.
Ingredients you will need
- 4 skinless salmon filets: You can make more, but the recipe calls for 4 filets which is for 4 servings. We used skinless for an easy-peasy one-pan meal, but if skin-on is all you have, then use that.
- Olive oil: or any oil of your choice. We also love avocado oil
- Cajun seasoning: Use store-bought or you can make your own cajun seasoning. Check out this post on how to make Cajun Seasoning.
- Kosher salt and pepper: This can be adjusted. Add more or less.
- Juice of 1 large lemon: Try to not use bottled lemon juice. Unless you prefer not to make a trip to the store!
- 2 tbsp chopped parsley, plus extra to garnish: you can make do with dried parsley if you must. But the flavor will vary slightly Fresh is always best.
- 3-4 small zucchini, sliced into 1-inch quarters: use green or yellow zucchini. Don’t like zucchini, add in any of your favorite veggies.
- 2-3 garlic cloves: Fresh garlic of course is going to be recommended here. But again, want to make do with what you have and use garlic powder.
How to make this oven-baked salmon filets with zucchini
Heat the oven to 400F. Rub the salmon with half a tablespoon of oil, cajun seasoning, salt and
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!
storage and tips
- Use equal-sized salmon filets. You can easily double the amount for this recipe if you are meal-prepping.
- Don’t like zucchini? use any of your favorite vegetables or a mix of different veggies of your choice.
- Skinless on filets will work. We just prefer skinless and used skinless for this recipe.
- To store, place leftovers in a tightly sealed container and store in the fridge for up to 4 days.
- To reheat, simply pop it in the microwave for 60-90 seconds.
Frequently asked questions
Salmon does not take long to cook at all and they do not need to be covered while baking. So, it is best to leave the salmon uncovered whether you are baking it in the oven or cooking it over your stovetop.
the way you cook your salmon is going to be a personal preference and how much time you have on hand. Pan-searing salmon is quicker and gives a crispy texture to the salmon. Pan-searing salmon takes 3-4 minutes on each side on medium heat. For a more moist and tender salmon, baking it in the oven will be the way to go but it takes a bit longer when compared to pan-searing. Baking at 350F will take 20-25 minutes.
No. You do not need to flip the salmon when you are baking it in the oven. This is the beauty of baking. The salmon will bake and cook uniformly and you would not need to flip.
More salmon recipes to try
- Spicy Salmon Maki Bowl
- Creamy Salmon and Potato Skillet
- Salmon Pesto Pasta
- Creamy Pesto Salmon
- Salmon Piccata Recipe
- Southwest Salmon Bowl
- Mediterranean Baked Salmon
- Pan Seared Honey Balsamic Salmon
Recipes we think you may like
- Honey Mustard Grilled Chicken
- Salsa Fresca Baked Chicken Breast
- Whipped Ricotta Cheese Dip
- Waldorf Salad Recipe
- Grilled Lemon Garlic Asparagus
- Strawberry Salsa
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Easy Cajun Baked Salmon
- 4 skinless salmon filets
- 1 tbsp olive oil divided
- 1 tbsp Cajun seasoning or to taste
- Kosher salt and pepper to taste
- 1 large lemon juiced
- 2 tbsp chopped parsley plus extra to garnish
- 3-4 small zucchini sliced into 1-inch quarters
- 2-3 garlic cloves minced
- 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!
- We prefer that you use skinless salmon filets. If you only have skin on filets, cook the salmon with the skin down first before flipping it to cook on the other side.
- If you do not like zucchini you may use another veggie of your choice.
- Use avocado oil instead of olive oil if needed