Wild-caught salmon marinated with a Cajun spice rub and roasted to perfection. Serve it up mashed or roasted potatoes.
1.5 lbs sockeye salmon
2 garlic cloves (pressed through a garlic press)
2 tbsp. avocado oil
1/2 tsp. Korean pepper flakes or crushed red pepper flakes
1 tsp. salt
1/2 tsp chili powder
1/4 tsp cayenne pepper
1/2 tsp paprika
1 tbsp lemon juice lemon wedges to serve)
To start, preheat your oven to 415˚ F.
Now, pat the salmon fillet dry using a clean paper towel. Lay the fillet skin side down on a piece of parchment and transfer it to a baking sheet lined with foil.
In a small mixing bowl, whisk avocado oil, pepper flakes, salt, chili powder, cayenne pepper, paprika, and lemon juice. Pour the mixture over the salmon and spread with a brush or spatula.
Tent/cover the salmon with another piece of foil paper. Transfer to oven and bake for 5-7 minutes. Uncover and continue to bake for an addition 10 minutes. Turn the oven to broil and continue cooking for 5 more minutes. Let salmon rest for a few minutes and serve with a squeeze of lemon juice.
Keywords: cajun salmon