Baked Cajun Salmon With Spicy Tartar Sauce

You’ll want to make this easy sheet pan Baked Cajun Salmon with Spicy Tartar Sauce for dinner tonight! These perfectly cooked salmon filets are smokey and a little sweet, and go perfectly with my slightly spicy, lovely and creamy homemade tartare sauce. Even better, it takes under 20 minutes to make!

Baked Cajun Salmon With Spicy Tartar Sauce on the baking tray with lemon wedges.

One of the easiest and healthiest things to make for dinner is salmon, which is why I’m excited to share my recipe for Baked Cajun Salmon with a super easy, homemade spiced tartare sauce!

There’s so many different ways you can make salmon. All different flavors, toppings, sides, etc. My personal favorite way to cook salmon is baking it on a sheet pan. Usually I love a good Asian inspired salmon dish. However, I wanted to change it up this time. Cajun seasoning is always a great way to spice things up! Which is what brought me to this delicious creation.

This salmon recipe is perfect for week-night dinners as it is so quick to make and get on the table in just 20 minutes. It’s so easy and comes out so flakey and delicious! Pair it with some rice and veggies or a big salad (but I’ve included a few more ideas below!) Then you have yourself a balanced and flavorful meal!

What do I need to make this Cajun Salmon recipe?

You’ll need salmon filets, Cajun seasoning (your favorite store bought blend will do), coconut sugar or brown sugar, smoked paprika, salt, and olive oil. For the spicy tartar you’ll need mayo (use a vegan version if you want to keep this recipe dairy free), lemon, hot sauce (I use Frank’s), pickle relish, more Cajun seasoning, smoked paprika, and salt.

What salmon should I use?

I get my salmon from Butcher Box. It’s wild Alaskan sockeye salmon. I love that it’s wild caught. It also is so much better than other salmon that I’ve bought at the grocery store. I’m picky with my salmon. Click here to sign up for Butcher Box – that link will get you money off your first box πŸ™‚ I’ve been using Butcher Box for a very long time now and love it!

Can I make the tartar sauce in advance?

Of course! Just mix it all together and keep it in a covered bowl or in an air tight container for up to 3 days. It will taste better if you let it come up to room temperature before serving.

What should I serve with this Cajun Salmon?

A serving of my Coconut Lime Cauliflower Rice would be delicious! If you fancy potatoes instead, my Crispy Fingerling Potatoes or my Air Fryer Fries to dip in any extra tartare would work too. Or, this salmon recipe is special enough to serve by itself with just a simple green salad or some plain rice!

Lemon being squeezed over baked cajun salmon fillets.

Other recipes you will love:

Why not save & pin for later?

Make sure you don’t lose this recipe by saving it for later! Also, for more recipes make sure you’re following me on Pinterest, Instagram and like my page on Facebook. If you make this recipe, be sure to leave a star rating and tag me in your pictures!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Baked Cajun Salmon With Spicy Tartar Sauce on the baking tray with lemon wedges.

Baked Cajun Salmon With Spicy Tartar Sauce


  • Author: Amanda Hickman
  • Total Time: 17 minutes
  • Yield: 34 servings 1x

Description

You’ll want to make this easy 20-minute Baked Cajun Salmon with Spicy Tartar Sauce for dinner tonight! These perfectly cooked salmon filets are smokey and a little sweet and go perfectly with my slightly spicy, lovely and creamy homemade tartare sauce.


Ingredients

Scale

Cajun Salmon

  • 34 salmon filets, should be about 1 lb. total
  • 2 tsp Cajun seasoning
  • 2 tbsp coconut sugar or brown sugar
  • 1/4 tsp smoked paprika
  • pinch of garlic powder
  • salt
  • 1 tbsp olive oil
  • 1 tbsp fresh chopped parsley
  • lemon wedges, for serving

Spicy Tartar

  • 3/4 cup mayo
  • 2 tbsp dill pickle relish
  • 1 tsp lemon juice
  • 12 tbsp hot sauce (see note)
  • 1/2 tsp Cajun seasoning
  • 1/4 tsp smoked paprika
  • salt, to taste

Instructions

  1. Preheat the oven to 400 degrees F and line a large baking sheet with foil or baking parchment.
  2. Meanwhile, prep your tartar by combining all ingredients. Taste and adjust seasoning/hot sauce if need be. Cover and refrigerate until ready to use.
  3. Lay your salmon filets, skin side down on the baking sheet.
  4. Pat them dry and then brush with olive oil and season with salt.
  5. Combine the Cajun seasoning, brown or coconut sugar, smoked paprika and garlic powder in a small bowl or ramekin.
  6. Evenly sprinkle each salmon filet with the seasoning/sugar mixture.
  7. Bake for about 12 minutes or until the salmon is cooked through and flakey.
  8. Top with parsley and serve with lemon wedges and the spicy tartar. Enjoy!

Notes

I use Frank’s but feel free to use your favorite brand.

  • Prep Time: 5 minutes
  • Cook Time: 12 minutes
  • Category: Dinner
  • comment
  • Facebook
  • Twitter
  • Pinterest
  • Google+
  • Stumble
  • Email
  • Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe rating

    Comments

    Carol k

    This was really good, and eaSy! I think I’ll halVe the tartar sauce portion next time. It made a lot. I also think I might use half capers and half dill relish. Ill also Use less hot sauce, and add a little cayenne instead. There was too much of a VINEGAR base for my taste. Im definitely making it again!

    Alyssa

    This is One of my favorite dishes to make. Its so easy and so delicious. The cajun spice we use is a little salty so we Dont Put the Extra salt on it. We make it with the crispy fingerling potatoes every tiMe. Perfect coMbo and so easy to make even on a week Night with liMited time. I cannot recommend this recipe enough. We like the comeback sauce with the salmon.

    Hillary Butzin

    really yummy! I use half of the brown sugar for a less carbs.