Sheet-Pan Cajun Salmon

By Millie Peartree

Published March 19, 2023

Sheet-Pan Cajun Salmon — David Malosh for The New York Times. Food Stylist: Simon Andrews.

Total Time: 30 minutes
Rating: 4(1,151)
Comments: Read comments

This full sheet-pan dinner, ready in 30 minutes, couldn’t be any smarter or easier. Here, salmon, potatoes and asparagus are all added to the same tray at different points for a one-pan meal that makes cleanup seamless. A marinade infused with Cajun seasoning and paprika infuses the salmon, adding smokiness and some color. The bite in the asparagus plays off the flaky tenderness of the salmon, and the baby potatoes round it out. This meal stands on its own, but you could also put the leftovers over lettuce for a lunch salad the next day.

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:4 servings

4(8-ounce) skin-on salmon fillets, pin bones removed
4tablespoons extra-virgin olive oil
1teaspoon Cajun seasoning
1teaspoon smoked paprika
Kosher salt (such as Diamond Crystal) and black pepper
1pound baby potatoes
1pound thick asparagus stalks, trimmed (see Tip)
2garlic cloves, chopped

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Heat oven to 425 degrees. Place salmon on a plate, skin side up. Using a sharp knife, make a cut into the skin about ⅛-inch deep, in 3 different places, making sure not to cut all the way through the flesh. In a medium bowl, mix together 2 tablespoons olive oil with the Cajun seasoning, paprika and 1 teaspoon salt. Pour over the salmon to coat it on both sides and set aside to marinate while you prepare the rest of the dish.
Step 2
To a rimmed sheet pan, add potatoes, 1 tablespoon olive oil, 1 teaspoon salt and pepper to taste. Toss to coat and roast for about 15 minutes until tender. (Larger potatoes may take longer.)
Step 3
As potatoes roast, toss the asparagus with the garlic, the remaining 1 tablespoon oil, 1 teaspoon salt and pepper to taste.
Step 4
Move the potatoes to one end of the pan and place salmon skin side up next to them. Add asparagus in an even layer to the other end of the pan, and roast everything together for 10 to 13 minutes, until the asparagus is tender and the salmon is cooked to taste. If you’d like the skin to be crispy, you can transfer the vegetables from the pan to a serving platter and pop the fish under the broiler for 1 to 2 minutes. Serve hot.

Tip

The thicker the asparagus, the better, as the steam from the fish can make thinner asparagus soggy.

Ratings

4 out of 5

1,151 user ratings

Have you cooked this?

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

Michael Paluszek4 years ago

If you parboil the potatoes in 1 t salt and 1/2 t baking soda they will come out extra crispy.

Christina4 years ago

To make your own Creole seasoning, combine 1 tablespoon smoked paprika, 1 tablespoon chile powder, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1/2 teaspoon cayenne pepper (or less, if desired), 1/2 teaspoon fine sea salt and 1/2 teaspoon black pepper in a small bowl and stir together. Store in an airtight container in a cool, dry place.

x4 years ago

This was good. Did NOT use the whole tablespoon of salt that the recipe calls for. That would have rendered the dish inedible.

sharply dull2 weeks ago

@Charlie no kidding, I have a super sharp one and finally found something (salmon skin) it struggled with!

Taryn3 months ago

We usually cook salmon skin side down. This recipe called for skin side up. If you aren’t going to eat skin, is there any difference?

Charlie5 months ago

Cooked this the other night, easy and quick. Very tasty. I had difficulty scoring the skin on the King Salmon even with my sharpest knife. Best take away was the recipe for Cajun Seasoning from Christina.

Private comments are only visible to you.