Cajun Honey Salmon (Printable)
Spicy rub meets sweet honey glaze on tender baked salmon fillets.
# What You’ll 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 Make:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease with cooking spray.
02 - Combine smoked paprika, garlic powder, onion powder, dried thyme, dried oregano, cayenne pepper, salt, and black pepper in a small bowl. Mix thoroughly to blend spices evenly.
03 - Pat salmon fillets completely dry with paper towels. Brush both sides lightly with olive oil. Press the Cajun spice mixture evenly onto the top and sides of each fillet.
04 - Place seasoned salmon fillets on the prepared baking sheet, skin-side down if applicable. Space fillets evenly to ensure proper heat circulation.
05 - Whisk together honey, fresh lemon juice, and melted unsalted butter in a separate small bowl until fully incorporated and smooth.
06 - Spoon half of the honey glaze mixture evenly over the top of each spiced salmon fillet, ensuring good coverage.
07 - Bake for 10 to 12 minutes, or until salmon reaches an internal temperature of 145°F and flakes easily when tested with a fork.
08 - Remove from oven and brush with the remaining honey glaze. Switch oven to broil and return salmon for 1 to 2 minutes until the glaze bubbles and caramelizes. Watch closely to prevent burning.
09 - Transfer salmon to serving plates. Garnish with fresh chopped parsley and accompany with lemon wedges for squeezing over the fish.
# Expert Advice:
01 -
- The spicy sweet combo hits every craving at once
- Ready in under 30 minutes but tastes restaurant quality
02 -
- Dont skip drying the fish first or the spices wont stick properly
- Watch closely under the broiler because honey can burn quickly
03 -
- Room temperature salmon cooks more evenly than cold from the fridge
- Let the fish rest a few minutes after cooking for the juiciest results