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Baked Cajun Salmon with Avocado A Flavorful Twist on a Healthy Classic

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Learn how to make delicious Baked Cajun Salmon with Avocado. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 4 salmon fillets (about 6 ounces each), skin on or off depending on preference
  • 2 tablespoons olive oil, plus extra for drizzling
  • 1 tablespoon Cajun seasoning blend (store-bought or homemade; see note below)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper (optional, for extra heat)
  • Salt and freshly ground black pepper, to taste
  • 1 large ripe avocado, peeled, pitted, and sliced
  • 1 tablespoon fresh lime juice (about half a lime)
  • Fresh cilantro or parsley for garnish (optional)
  • Lemon wedges, for serving

Substitution suggestions: If you don’t have Cajun seasoning on hand, mix together 1 teaspoon paprika, 1/2 teaspoon dried oregano, 1/2 teaspoon dried thyme, 1/4 teaspoon cayenne, 1/4 teaspoon black pepper, 1/4 teaspoon garlic powder, and 1/4 teaspoon onion powder. For a milder version, skip the cayenne pepper.

Instructions

  1. Preheat your oven to 400°F. Line a baking sheet with parchment paper or lightly grease it with olive oil. This step always reminds me of Mama Lu carefully lining her cast-iron skillet with a bit of bacon grease before baking cornbread — a simple touch that makes all the difference.
  2. In a small bowl, mix the Cajun seasoning, smoked paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and black pepper. This blend is the heart of your dish. I like to take a moment here to breathe in the spices — it’s a little ritual that grounds me in the kitchen.
  3. Pat the salmon fillets dry with paper towels to help the seasoning stick better. Brush each fillet with olive oil on both sides, then sprinkle the spice mix evenly over the top. Press it in gently with your fingers, like you’re tucking in a child for bed — firm but kind.
  4. Place the salmon fillets skin-side down (if your fillets have skin) on the prepared baking sheet. Bake for 12-15 minutes, depending on thickness, until the fish flakes easily with a fork but still feels moist. I remember those times when Mama Lu would peek through the oven door, counting every minute because good food is worth the wait.
  5. While the salmon bakes, prepare the avocado. Toss the sliced avocado gently with fresh lime juice and a pinch of salt to brighten the flavor and keep the avocado from browning. This simple dressing feels like a fresh breeze after the warm spices of the fish.
  6. Once the salmon is done, transfer it carefully to serving plates and top with the avocado slices. Garnish with fresh cilantro or parsley if you like a little herbaceous note, and add a lemon wedge for an optional squeeze of brightness.

Find it online: https://claracooking.com/baked-cajun-salmon-with-avocado/