Uploaded November 2025 | Updated September 2026, 3 weeks ago
Recipe ⬇️ or print: recipetineats.com/cajun-baked-salmon-bites
A hot oven, punchy Cajun spice mix and a nifty Japanese wrinkled foil trick which stops the underside getting soggy and sticking to the foil makes for a quick, easy and VERY tasty salmon dinner! I like to cut the salmon into cubes for better flavour-to-flesh ratio. The salmon bites are nicely caramelised on the outside while the inside is perfectly cooked (no overcooked salmon around here!), eat it straight off the tray, make rice bowls, stuff into tacos or tumble onto salads.
Enjoy! - Nagi x
---------------
Cajun Baked Salmon Bites
4 salmon fillets , skinless, cut into 2.5cm / 1″ cubes (~600 – 700g / 1.2 – 1.4lb total)
CAJUN SPICE MIX:
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)
1/2 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 spoon measure else you’ll be short
1 1/2 tbsp olive oil
DIRECTIONS
1. Scrunch a sheet of foil lightly, unfold without flattening the crinkles then place on a tray, secure by folding over the tray edges. Do a second piece to cover the whole tray. The little wrinkles at as tiny prongs to keep the salmon from lying flat on the foil which = soggy bottoms and sticking.
2. Mix spice mix in a bowl, coat salmon. Spread on wrinkly foil, bake 240°C/460°F (220°C fan-forced) for 12 minutes until the surface is golden and the inside is perfectly cooked, nice and succulent not overcooked and dry!
3. Make rice bowls (pictured), stuff in tacos, use for salads, eat off the tray. Enjoy!
Recipe ⬇️ or print: recipetineats.com/cajun-baked-salmon-bites
A hot oven, punchy Cajun spice mix and a nifty Japanese wrinkled foil trick which stops the underside getting soggy and sticking to the foil makes for a quick, easy and VERY tasty salmon dinner! I like to cut the salmon into cubes for better flavour-to-flesh ratio. The salmon bites are nicely caramelised on the outside while the inside is perfectly cooked (no overcooked salmon around here!), eat it straight off the tray, make rice bowls, stuff into tacos or tumble onto salads.
Enjoy! - Nagi x
---------------
Cajun Baked Salmon Bites
4 salmon fillets , skinless, cut into 2.5cm / 1″ cubes (~600 – 700g / 1.2 – 1.4lb total)
CAJUN SPICE MIX:
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)
1/2 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 spoon measure else you’ll be short
1 1/2 tbsp olive oil
DIRECTIONS
1. Scrunch a sheet of foil lightly, unfold without flattening the crinkles then place on a tray, secure by folding over the tray edges. Do a second piece to cover the whole tray. The little wrinkles at as tiny prongs to keep the salmon from lying flat on the foil which = soggy bottoms and sticking.
2. Mix spice mix in a bowl, coat salmon. Spread on wrinkly foil, bake 240°C/460°F (220°C fan-forced) for 12 minutes until the surface is golden and the inside is perfectly cooked, nice and succulent not overcooked and dry!
3. Make rice bowls (pictured), stuff in tacos, use for salads, eat off the tray. Enjoy!
