Cajun Baked Salmon Bites

5 from 30 votes

Recipe video above. Cajun Baked Salmon Bites is just a really tasty, no-fuss way to cook salmon, fast (12 minutes!). Cut into cubes so the Cajun flavour hits every bite, then bake in a hot oven so it browns without overcooking the inside. No stove splatter, yay!

You'll love the crinkled foil tray lining used here - it's a nifty Japanese fish-baking tip. Crinkled foil = no sticking, no soggy underside on the salmon, plus less washing up (no rack). YAY!

Serve with whatever your heart desires - stuffed into tacos, make rice bowls, add to salads, eat off the tray. You just can't go wrong!

Prep Time7

Cook Time12

Course: Main

Cuisine: Cajun, Western

Keyword: baked salmon bites, baked salmon recipe, easy salmon recipe, salmon bites

Servings:

Calories: 335cal

Author: Nagi

Ingredients

4 salmon fillets , skinless, cut into 2.5cm / 1" cubes (~600 - 700g / 1.2 - 1.4lb total)

Cajun spice mix (Note 1):

2 tsp paprika (regular/sweet, smoked also lovely)
3/4 tsp cooking salt / kosher salt (halve for table salt, +50% for flakes)
1 tsp onion powder
1 tsp garlic powder (don't sub with fresh garlic, will burn)
1/4 tsp dried thyme
1/4 tsp black pepper
1/4 tsp cayenne pepper , optional for slight spiciness
2 1/2 tsp brown sugar , tightly pack the teaspoons
2 tbsp olive oil

Instructions

ABBREVIATED

Coat salmon with Cajun seasoning, bake on crumpled foil 12 minutes at 240°C/460°F (220°C fan-forced) until lightly browned. Enjoy!

FULL RECIPE:

Preheat the oven to 240°C/460°F (220°C fan-forced).
Crinkled foil trick - Lightly scrunch up foil, then gently unfold it so it stays wrinkled. Lots of little pointy bits = good!.Place on the tray and fold the edges to secure, repeat with another sheet to cover the whole tray. The wrinkles lift the fish slightly, preventing sticking and soggy undersides - clever Japanese fish-cooking trick!
Coat salmon - Put the Cajun Spice mix ingredients in a bowl and mix. Add salmon and toss to coat. Spread on the foil (the more spaced out they are, the better they colour).
Bake 12 minutes (don't turn). Remove salmon from the tray (so they don't keep cooking) then enjoy!

For Cajun Salmon Rice Bowls pictured:

Photos in post - rice, lettuce, tomato, radish, avocado, Cajun salmon bites.
Video - Rice, Cajun salmon bites, roasted corn avocado salsa - made at the same time as the salmon (Note 2).
Sauces and garnishes for both bowls - Peri-naise or leftover pink Gyros sauce (or just kewpie/regular mayo mixed with sriracha or ketchup), chopped coriander or green onion.

Notes

1. Cajun dried spice mix substitutions:

Paprika - smoked paprika is great!
Onion and garlic powder - substitute with more of the other
Thyme - oregano or parsley
Brown sugar - white sugar (don't use honey or maple, surface doesn't caramelise as well, I tried)

2. Roasted corn avocado salsa (pictured in post on the rice bowls) - I made this in the oven at the same time as the salmon. Cut corn kernels off a corn cob, toss with oil, salt and pepper, spread on tray. Bake on shelf under salmon (12 minutes, corn on edges will get slight browning). Remove, toss with diced avocado, tomato and/or red capsicum, sliced green onion, pinch of salt and pepper, drizzle of lime juice (sub lemon or tiny splash of cider vinegar, I didn't use extra oil because it's on the corn and in the sauce, but you can if you want).

Leftover salmon will keep 2 to 3 days in the fridge. Not suitable for freezing.

Nutrition per serving, salmon only.

Nutrition