Cajun Honey Salmon (Printable)
Salmon brushed with a spicy Cajun rub and honey glaze, broiled for a caramelized finish; serve with lemon.
# What You’ll Need:
→ Fish
01 - 4 salmon fillets (approximately 6 oz each), skin-on or skinless
→ Cajun Spice Mix
02 - 2 teaspoons smoked paprika
03 - 1 teaspoon garlic powder
04 - 1 teaspoon onion powder
05 - 3/4 teaspoon dried thyme
06 - 1/2 teaspoon dried oregano
07 - 1/4 teaspoon cayenne pepper (adjust to taste)
08 - 1/2 teaspoon kosher salt
09 - 1/2 teaspoon ground black pepper
→ Honey Glaze
10 - 3 tablespoons honey
11 - 1 tablespoon fresh lemon juice
12 - 2 tablespoons unsalted butter, melted
→ For Cooking
13 - 1 tablespoon olive oil
→ Garnish (optional)
14 - Fresh chopped parsley
15 - Lemon wedges
# How-To Steps:
01 - Preheat oven to 400°F and 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 lightly with olive oil and coat evenly with Cajun spice blend.
04 - Place fillets skin-side down on prepared baking sheet in a single layer.
05 - Whisk together honey, fresh lemon juice, and melted butter in a separate bowl.
06 - Spoon half of the honey glaze evenly over the tops of the salmon fillets. Bake for 10 to 12 minutes, until salmon is nearly cooked through and flakes with a fork.
07 - Remove pan from oven, brush fillets with remaining honey glaze, and broil for 1 to 2 minutes until the glaze caramelizes on top.
08 - Garnish with fresh chopped parsley and serve with lemon wedges as desired.
# Expert Tips:
01 -
- The combination of Cajun spice and honey glaze gives every bite a craveable kick that keeps you coming back for more.
- It's as easy as it is elegant, making it my go-to when I need dinner on the table fast but want it to taste like I tried way harder.
02 -
- Once I walked away while broiling and came back to char—so always keep an eye on the final broil step.
- I learned that patting the salmon absolutely dry before seasoning helps the glaze adhere and prevents sogginess.
03 -
- Baking on parchment keeps cleanup stress-free and prevents any glaze from sticking behind.
- Don’t be shy with the glaze—a little pooling on the pan makes a perfect sauce for your sides.