Description
This Baked Cajun Salmon with Parmesan Risotto recipe features tender, flavorful salmon fillets seasoned with a bold Cajun spice blend and baked to perfection. Paired with a creamy Parmesan risotto made from Arborio rice and aromatic garlic and onions, this dish offers a delightful balance of spicy and savory flavors ideal for a satisfying dinner.
Ingredients
Scale
For the Cajun Salmon
- 2 lbs salmon fillets (skin-on or skin-off)
- 2 teaspoons kosher salt
- 1½ teaspoons garlic powder
- 1 teaspoon ground white pepper
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon dried oregano
- ½ teaspoon ground cayenne pepper
- ½ teaspoon onion powder
- ½ teaspoon dried thyme
- ½ teaspoon smoked paprika
- 4 tablespoons unsalted butter, cubed
- Optional: lemon slices or wedges
For the Parmesan Risotto
- 2 tablespoons olive oil
- 2 tablespoons butter
- ½ cup chopped white onion
- 4 cloves garlic, finely minced
- 1 cup uncooked Arborio rice
- 3 cups chicken broth
- ½ cup freshly grated Parmesan cheese, plus more for topping
- Salt and black pepper, to taste
Instructions
- Prepare the Salmon: Preheat your oven to 375°F (190°C). In a small bowl, mix together all the Cajun spices — kosher salt, garlic powder, ground white pepper, crushed red pepper flakes, dried oregano, cayenne pepper, onion powder, dried thyme, and smoked paprika to create a flavorful rub.
- Season and Bake the Salmon: Place the salmon fillets in a foil-lined baking dish. Rub the spice mixture evenly over the salmon. Dot the salmon with cubed unsalted butter on top. Seal the foil tightly to lock in moisture and flavors, then bake in the preheated oven for 25-30 minutes or until the salmon is cooked through and flakes easily with a fork.
- Start the Risotto Base: While the salmon is baking, heat olive oil and butter in a medium saucepan over medium heat. Add the chopped white onion and sauté until it becomes translucent and soft. Stir in the finely minced garlic and cook until fragrant, about 1 minute.
- Add and Toast the Rice: Add the Arborio rice to the saucepan and stir continuously for about 2 minutes to toast the rice lightly and coat it in the oil and butter mixture.
- Cook the Risotto: Pour 1 cup of chicken broth into the rice mixture. Stir constantly until the broth is mostly absorbed. Continue adding the broth one cup at a time, stirring continuously, allowing each cup to absorb fully before adding the next. This process should take about 18-20 minutes until the rice is creamy and tender but still al dente.
- Finish with Parmesan and Seasoning: Stir in the freshly grated Parmesan cheese to the cooked risotto. Season with salt and freshly ground black pepper to taste.
- Serve: Plate the baked Cajun salmon alongside a generous portion of Parmesan risotto. Garnish the salmon with lemon slices or wedges if desired for an added fresh citrus note.
Notes
- Use fresh salmon fillets for best flavor and texture.
- You can adjust the cayenne and crushed red pepper flakes for your preferred spice level.
- Stir the risotto continuously for a creamy texture and to prevent sticking.
- If you want a vegetarian version, substitute vegetable broth for chicken broth in the risotto.
- Let the salmon rest a few minutes after baking before serving for juicier results.
