Description
This Baked Cajun Salmon with Parmesan Risotto is a flavorful and comforting dish combining tender, spice-rubbed salmon baked to perfection with a creamy and cheesy risotto. The Cajun spice blend imparts a bold, zesty kick to the salmon while the Parmesan risotto provides a silky, savory accompaniment that completes this easy yet elegant meal in about 40 minutes.
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 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 Salmon: Preheat the oven to 375°F (190°C). In a small bowl, mix together all 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 evenly rub the spice mixture all over the fish. Dot the salmon with cubed butter and seal the foil tightly to lock in moisture.
- Bake Salmon: Place the sealed baking dish in the preheated oven and bake for 25 to 30 minutes, or until the salmon is cooked through and flakes easily with a fork.
- Start Risotto: While the salmon bakes, heat olive oil and butter together in a medium saucepan over medium heat. Add the chopped onion and sauté until translucent, about 3-5 minutes. Add the minced garlic and cook for another minute until fragrant. Stir in the Arborio rice and cook for about 2 minutes, ensuring each grain is coated and lightly toasted.
- Cook Risotto: Add 1 cup of the chicken broth to the rice and stir continuously until the liquid is mostly absorbed. Continue adding the broth one cup at a time, stirring frequently and allowing each addition to be absorbed before adding the next, until the rice is tender and creamy, about 18-20 minutes total.
- Finish Risotto: Stir in the freshly grated Parmesan cheese and season with salt and black pepper to taste. Remove from heat once creamy and well combined.
- Serve: Plate the baked Cajun salmon alongside a generous serving of Parmesan risotto. Garnish the salmon with lemon slices or wedges if desired, adding a bright citrus note to the robust flavors.
Notes
- Skin-on salmon helps keep the fish moist during baking but can be removed after cooking if preferred.
- Use low-sodium chicken broth if you want to control the salt level in the risotto.
- Stir the risotto constantly while adding broth to ensure a creamy texture.
- For a dairy-free version, omit butter and Parmesan and substitute with dairy-free alternatives.
- Leftover risotto can be refrigerated and reheated gently with a bit of broth or water.
