Cajun Honey Salmon (Printable)

Perfectly balanced spicy and sweet glazed salmon fillets, ready in 25 minutes with a crispy finish.

# What You'll Need:

→ Fish

01 - 4 salmon fillets (about 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 oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
02 - Combine smoked paprika, garlic powder, onion powder, dried thyme, dried oregano, cayenne pepper, salt, and black pepper in a small bowl.
03 - Pat salmon fillets dry with paper towels. Brush both sides with olive oil. Press the Cajun spice mixture evenly onto the salmon.
04 - Place salmon fillets skin-side down on the prepared baking sheet.
05 - Whisk together honey, lemon juice, and melted butter in a separate bowl until smooth.
06 - Spoon half of the honey glaze evenly over the top of each salmon fillet.
07 - Bake for 10-12 minutes, or until salmon is almost cooked through and flakes easily with a fork.
08 - Remove from oven and brush with remaining glaze. Broil for 1-2 minutes for a caramelized finish.
09 - Garnish with chopped parsley and serve with lemon wedges if desired.

# Expert Suggestions:

01 -
  • The spicy sweet combo hits every craving at once without overwhelming your palate
  • It comes together in under 30 minutes but tastes like you spent all day cooking
02 -
  • Dont skip drying the salmon first, the spices will slide right off wet fish
  • Watch closely during the broiling step because honey can burn faster than you expect
03 -
  • Room temperature salmon cooks more evenly than cold straight from the fridge
  • Let the fish rest for 2 minutes after cooking to keep those juices locked inside

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