Description

This Baked Cajun Salmon with Parmesan Risotto is a delightful combination of spicy, flavorful salmon paired with a creamy and cheesy risotto. The salmon is seasoned generously with a homemade Cajun spice blend and baked to perfection with butter for richness. Meanwhile, the risotto is cooked slowly with aromatic onions, garlic, and chicken broth, stirred to creamy goodness, and finished with Parmesan cheese. This meal is perfect for an elegant yet easy-to-make dinner that serves 4.

Ingredients

Scale

For the Cajun Salmon

2 lbs salmon fillets (skin-on or skin-off)
2 teaspoons kosher salt
1 ½ 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 garnish

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

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Instructions

Prepare 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, ground cayenne pepper, onion powder, dried thyme, and smoked paprika. Place the salmon fillets in a foil-lined baking dish and rub them thoroughly with the spice mixture. Dot the salmon with the cubes of unsalted butter and tightly seal the foil to lock in moisture.
Bake Salmon: Put the foil-sealed baking dish into the preheated oven and bake the salmon for 25-30 minutes. Bake until the fish is fully cooked and flakes easily with a fork. Remove from the oven and keep warm while you prepare the risotto.
Start Risotto: While the salmon bakes, heat olive oil and butter in a medium saucepan over medium heat. Add the chopped white onions and sauté until they turn translucent, about 3-5 minutes. Then add the finely minced garlic and cook until fragrant, about 1 minute. Stir in the Arborio rice and cook for 2 minutes to lightly toast the grains.
Cook Risotto: Begin adding the chicken broth—start with 1 cup—and stir continuously until the liquid is mostly absorbed by the rice. Continue adding broth one cup at a time, stirring frequently between additions, allowing each cup to absorb before adding the next. This slow addition and stirring process helps release the rice’s starches for a creamy texture. The risotto will take about 18-20 minutes to fully cook and reach a creamy consistency.
Finish Risotto: Once the rice is tender and creamy, remove the saucepan from the heat. Stir in the freshly grated Parmesan cheese and season with salt and black pepper to your taste. Mix well until the cheese melts and the risotto is luscious and rich.
Serve: Plate the baked Cajun salmon alongside a generous serving of Parmesan risotto. Garnish the salmon with lemon wedges or slices if desired to add brightness and a fresh citrus aroma. Serve immediately for best flavor and texture.

Notes

You can use either skin-on or skin-off salmon fillets based on your preference.
Sealing the salmon tightly in foil ensures it stays moist and flavorful.
Stirring the risotto constantly helps to achieve the creamy texture typical of classic risotto.
Use freshly grated Parmesan cheese for the best cheesy flavor and smooth melting.
Lemon wedges add a nice acidic contrast to the spicy salmon but can be omitted if preferred.
If you want to make this dish vegetarian, substitute chicken broth with vegetable broth and omit the salmon.