Cajun Honey Salmon (Printable)

Tender salmon with spicy Cajun seasoning and sweet honey glaze

# 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 It:

01 - Preheat your oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
02 - In a small bowl, combine smoked paprika, garlic powder, onion powder, dried thyme, dried oregano, cayenne pepper, salt, and black pepper. Mix thoroughly.
03 - Pat salmon fillets dry with paper towels. Brush both sides lightly with olive oil. Rub the Cajun spice mix evenly over the salmon fillets, pressing gently to adhere.
04 - Place salmon fillets skin-side down on the prepared baking sheet, spacing them evenly.
05 - In a separate bowl, whisk together honey, lemon juice, and melted butter until smooth and well combined.
06 - Spoon half the honey glaze evenly over the top of the spiced salmon fillets.
07 - Bake for 10-12 minutes, or until the salmon is almost cooked through and flakes easily with a fork.
08 - Remove from oven and brush with the remaining honey glaze. Broil for 1-2 minutes until the glaze bubbles and caramelizes.
09 - Garnish with chopped parsley and serve immediately with lemon wedges if desired.

# Expert Tips:

01 -
  • The spice rub creates this incredible crust that seals in moisture while the honey glaze adds a restaurant-quality finish
  • Everything comes together in 25 minutes but tastes like something that took way more effort and planning
02 -
  • Don't skip patting the salmon dry first, otherwise the spices won't stick properly and you'll end up with patchy seasoning
  • Watch closely during the broiling step because honey goes from perfect to burned in about thirty seconds flat
03 -
  • Let the salmon rest for 5 minutes after cooking so the juices redistribute throughout the fish
  • If your fillets vary in thickness, tuck the thin ends under so everything cooks at the same rate

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