Description

This Baked Cajun Salmon with Parmesan Risotto is a flavorful and comforting dish combining perfectly seasoned, tender salmon with creamy, cheesy Risotto. The salmon is coated in a homemade Cajun spice blend and baked with butter to lock in moisture, while the Parmesan Risotto is slowly cooked to a luscious, rich texture. Ideal for a satisfying dinner that feels indulgent yet healthy.

Ingredients

Scale

Salmon and Spice Rub

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

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 all the Cajun spices together thoroughly. Place the salmon fillets in a foil-lined baking dish and rub them evenly with the spice blend. Scatter the cubed butter on top of the salmon and seal the foil tightly to keep the moisture in during baking.
Bake Salmon: Bake the salmon in the preheated oven for 25-30 minutes, or until it is cooked through and flakes easily with a fork.
Begin Risotto Base: While the salmon bakes, heat the olive oil and butter in a medium saucepan over medium heat. Add the chopped onion and sauté until it becomes translucent, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.
Add Rice: Stir in the Arborio rice and cook for about 2 minutes, coating the grains with the butter and oil mixture and slightly toasting them to enhance flavor.
Cook Risotto: Pour in 1 cup of chicken broth to the rice mixture and stir continuously until the liquid is almost completely absorbed. Repeat this process by adding broth one cup at a time, stirring constantly and letting each addition absorb before adding more. Continue until the rice is tender and creamy, about 18-20 minutes total.
Finish Risotto: Remove from heat and stir in the freshly grated Parmesan cheese. Season the risotto with salt and black pepper to taste, ensuring a rich and balanced flavor.
Serve: Plate the baked Cajun salmon alongside a generous serving of Parmesan risotto. Garnish the salmon with lemon wedges for a fresh burst of citrus if desired, and sprinkle extra Parmesan over the risotto for added richness.

Notes

You can use skin-on or skinless salmon according to your preference; skin-on helps retain moisture during baking.
Make sure to stir the risotto constantly to achieve its signature creamy texture and prevent sticking.
For a vegetarian version, substitute chicken broth with vegetable broth and omit the salmon.
Leftover risotto can be stored in the fridge for up to 3 days and reheated with a splash of broth or water.
If you prefer spicier salmon, increase the cayenne pepper or red pepper flakes slightly.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Dish
Method: Baking
Cuisine: American