By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 4
405 cal · 30 min
Baked Cajun Salmon
Recipe GLPR4fbbb2c6c156f3
Tender salmon fillets seasoned with warm Cajun spices, roasted alongside sweet caramelized onions and bell peppers. Ready in just 30 minutes, this restaurant-quality dish delivers bold flavor with minimal effort.
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Ingredients
1/2 large white onion, thinly sliced
1 red bell pepper, thinly sliced
1 orange bell pepper, thinly sliced
3 cloves garlic, thinly sliced
3 tablespoons extra-virgin olive oil
1 tablespoon dried thyme
1 tablespoon Cajun seasoning
2 teaspoons paprika
2 teaspoons garlic powder
Kosher salt to taste
Freshly ground black pepper to taste
4 salmon fillets (4 to 6 ounces each)
Directions
Preheat your oven to 400°F. Arrange the sliced onion, red bell pepper, orange bell pepper, and garlic on a large baking sheet. Drizzle with olive oil, season generously with kosher salt and freshly ground black pepper, and toss until evenly coated.
In a small bowl, combine the dried thyme, Cajun seasoning, paprika, and garlic powder. Whisk together until well blended to create a uniform seasoning mixture.
Place the salmon fillets skin-side down on the baking sheet with the vegetables. Divide the seasoning mixture evenly among the four fillets and rub it thoroughly over the flesh side of each piece, coating them completely.
Place the baking sheet in the preheated oven and bake for 20 minutes, until the vegetables are tender and the salmon is cooked through (the flesh should flake easily with a fork and reach an internal temperature of 145°F).
Remove from the oven and serve immediately, distributing the roasted vegetables alongside each salmon fillet.
Comments
Every ingredient is readily available at any Charlotte chain—salmon at Publix or Harris Teeter runs about $12–14 per pound, and a one-pound fillet feeds four easily at roughly $3.50–4 per serving once you account for the vegetables. The 30-minute estimate is honest for a straightforward bake-and-serve dish with minimal hands-on prep. This is a solid weeknight dinner that reheats acceptably, though salmon is best eaten fresh; the Cajun spicing lands naturally in North Carolina given the regional connection to coastal cooking, but there's nothing particularly local or seasonal about the execution—it works year-round without relying on farmers-market finds.
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