This post is sponsored by Challenge Butter, but all opinions are my own.

This post is sponsored by Sutter Home for their #SweetOnSpice campaign, but all opinions are my own.

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*post updated 10/28/16

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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Recipe

Easy Creole Salmon

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• Author: Lindsay
• Prep Time: 5 mins
• Cook Time: 23 mins
• Total Time: 25 mins
• Yield: 2-3 Salmon Filets
• Category: Dinner
• Method: Oven
• Cuisine: American

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Description

This Easy Creole Salmon recipe is a flavorful no-brainer for busy weeknights. You can throw it together with only 2 ingredients in under 30 minutes, and the taste is unbelievably good!

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Ingredients

• 1–1.5 lbs salmon
• Creole Seasoning, I used Tony Chachere’s brand

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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.

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Notes

I like Tony Chachere’s Creole Seasoning, but you can use any brand you enjoy.

Nutrition

• Serving Size: 1 filet
• Calories: 298
• Sugar: 0 g
• Sodium: 1537.2 mg
• Fat: 10.7 g
• Carbohydrates: 0 g
• Protein: 50.6 g
• Cholesterol: 115.9 mg

Enjoy!

Original photo above.