This baked cajun salmon with parmesan risotto is incredibly good; extra tender, buttery, crispy, and flavorful salmon with creamy parmesan risotto! Makes such a great weeknight meal!
- 2 lb salmon, skin-on or skin-off
- 2 teaspoons kosher salt
- 1 1/2 teaspoons garlic powder
- 1 teaspoon ground white pepper
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cayenne pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 4 tablespoons unsalted butter, cubed
- *optional, lemon slices/wedges
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1/2 cup chopped white onion
- 4 garlic cloves, finely minced
- 1 cup uncooked Arborio rice
- 3 cups chicken broth
- 1/2 cup freshly grated parmesan cheese, plus more for topping
- Preheat the oven to 375°F.
- In a small bowl, combine all spices together, mixing well to fully incorporate. Set aside.
- Use a large baking dish (such as a 9×13-inch vessel) and line dish with aluminum foil, enough foil to drape over sides to fully envelope salmon. Place salmon on top of foil and season with spices all over. Rub spices into salmon all around to fully coat salmon in its entirety.
- Add cubed butter all over tops and sides of salmon. Cover salmon tightly in foil.
- Bake salmon for 25-30 minutes (this may depend on the thickness of the fish) or until salmon is cooked through and flakes with a fork. Serve warm with lemon slices/wedges.
- In a large saucepan or dutch oven, melt oil and butter over medium heat.
- Add in chopped onion and sauté until onion becomes translucent, about 2-3 minutes.
- Add in minced garlic and continue cooking while stirring throughout to avoid burning garlic, about 1-2 minutes.
- Pour in rice, stirring for 2 minutes, rice will begin lightly toasting.
- Stir in 1 cup of broth. Continuously stir mixture until you see that liquid is fully absorbed.
- Add in another 1 cup of broth, continuing to cook and stirring throughout until liquid is absorbed. Then repeat process for last cup of broth. Once last cup of broth has absorbed, sprinkle in parmesan cheese. Taste risotto and add salt/pepper, as desired.
- Salmon can be stored in an airtight container for up to 3 days.
- As risotto sits, it may harden. You can add in more warmed broth to loosen risotto.
Keywords: salmon, cajun, risotto, parmesan, baked