Cajun Brown Sugar Salmon ~ sweet and spicy glazed salmon, so easy and on the table in 20 minutes!
Salmon for dinner at home is a weekly goal of mine, for health reasons and all that. And all I need for motivation is for it to be easy. I mean really easy. Nothing complicated, especially on a weeknight. Cajun Brown Sugar Salmon is what I usually make. It’s a perfect combination of sweet and spicy, takes maybe five minutes to prep, and bakes in the oven for 12 minutes ~ done! Need I say more?
Just three ingredients, guys! Salmon, brown sugar and Cajun (or Creole) seasoning. As it bakes in the oven, the Cajun spiced brown sugar glazes the salmon. It’s a really easy and foolproof way to make salmon at home. Oh, and super tasty.
I usually buy a large piece of skinless salmon and cut my own fillets. I just use how many I’m feeding for dinner, which lately is just the two of us. The rest goes in the freezer and I have it on hand for next week.
How do you make brown sugar glazed salmon?
It’s so easy, like this:
- Mix some dark brown sugar and some Cajun seasoning together in a bowl. Lightly season the salmon fillets with salt, then place a spoonful or so of the sugar mixture on the salmon.
- Rub the mixture all over both sides of the salmon.
- Arrange fillets on a baking sheet and bake at 400º for 12 minutes ~ done!
I’m a big fan of just baking salmon simply with a couple of additional ingredients. Like brown sugar mixed with Dijon mustard and spread on the salmon. Or maple syrup and whole grain mustard. See where I’m going with this? You can find those salmon recipes here.
Lately though, I keep turning to this Cajun brown sugar glazed salmon. I love Cajun spices and mixed with brown sugar it’s just the perfect sweet-spicy combination. A note about Cajun seasoning ~ I use an unsalted blend from my grocer and that makes a big difference in how much salt to add to dishes. If your brand has salt, keep that in mind so your fish isn’t too salty. Or you can easily make your own Cajun/Creole spice blend, like this one from Immaculate Bites.
Okay friends, go forth and make salmon more often at home. It’s good for you and you’ll feel good for having made it. It ain’t hard. Enjoy, Kelly
I love Cajun seasoning, so much so that I also make this Cajun Shrimp Pasta with Andouille Sausage and Creamy Cajun Pork Chops quite frequently around here. You’ll want to give those dishes a try, too!
If you try this Cajun Brown Sugar Salmon or any other recipe on the blog, then don’t forget to rate the recipe and let me know how yours turned out in the comments below ~ I love hearing from you! You can also FIND ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST. Never miss a post ~ sign up for The Hungry Bluebird Newsletter for a weekly email of new content.
Cajun Brown Sugar Salmon ~ sweet and spicy glazed salmon, so easy and on the table in 20 minutes! Perfect for weeknights and getting your healthy fix on.
- 2-4 salmon fillets, skinless, about 6-8 ounces each
- 4 tablespoons dark brown sugar
- 2 teaspoons Cajun/Creole seasoning
- Kosher salt
Preheat oven to 400º
Mix brown sugar and Cajun seasoning in a small bowl. Lightly salt both sides of salmon fillets. Place a heaping tablespoon of brown sugar mixture on top of each piece of salmon. Gently rub all over both sides of salmon until evenly coated.
Place seasoned salmon on foil-lined baking sheet. Bake in middle of oven for 12 minutes, take out of oven and let rest for 3 minutes. Enjoy!
- This recipe is easily adaptable to one or more pieces of salmon. The amount above is a good starting point for 4 salmon fillets.
- Feel free to add more or less Cajun/Creole seasoning to your taste. Two teaspoons is good for us.
- Watch the salt! The Cajun seasoning I use has no salt, so I need to season with salt. If you use a spice mix with salt, adjust accordingly.
- You can use salmon with skin on. When cooked, the flesh will easily remove from the skin with a spatula. I just prefer skinless salmon for this recipe.
- You can also use one larger piece of salmon instead of fillets. You may need to adjust the cooking time a minute or two longer.