This Easy Creole Salmon recipe is a no brainer for an easy weeknight dinner recipe! It might be the easiest thing to make ever and it’s so good!
If you’re like me, you are always trying to find new ways to cook fish. Truth is I tend to find salmon, and fish in general, to be a little bland. I’m picky about my fish recipes because I definitely need some flavor going on. I rarely order in at restaurants for this reason.
But this salmon is quite tasty – plenty of flavor, yet it doesn’t overpower the salmon. It can be a little spicy though, just so you know. I never think it’s too much, but if you have some people that are sensitive to spicy, just pull back on the amount of seasoning you add.
In case you are unaware, here’s a fun little tip for when you buy your salmon. I’m a not a huge fan of the skin on the bottom – it’s pretty slimy and gross. But you can usually have them take it off at the grocery store for you right at the counter. Easy!
So if you like salmon and want something super quick and easy with plenty of flavor, this is the recipe for you. Honestly, you can hardly call it a recipe – it’s just that easy.
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Easy Creole Salmon
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Ingredients
- 1-1 ½ pounds salmon
- Creole Seasoning (I used Tony Chachere’s brand)
Instructions
- 1. Cut the salmon into two filets, if it isn’t already cut. You can also remove the skin from the bottom if desired.
- 2. Line a pan with aluminum foil, then add the salmon.
- 3. Sprinkle the seasoning on top of the salmon. The more you use, the spicier and more flavorful it will be.
- 4. Bake at 400°F for about 18-23 minutes. The larger the filet, the longer it’ll need to bake. The salmon is done when pieces break away from the main filet easily with a fork and the fish texture is no longer shiny.
Notes
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
Enjoy!
Original photo above.
