Firecracker Salmon

1. Preheat your oven to 375°.

2. Combine the cayenne, paprika, rosemary, and garlic in a mortar and pulverize with the pestle. If you don’t have a mortar and pestle, you can use a food processor. Just pulse until you get a nice, deeply red paste.

3. Add the spice paste to the onions in a small bowl, and drizzle with about 1 teaspoon olive oil. Stir until well combined.

4. Line a baking sheet with parchment paper or a silicone mat to keep the skin from sticking to it.

5. Put the salmon fillets skin-down (so the Cajun seasoning can soak into the fish) on the lined baking sheet and use a rubber spatula to spread the seasoning over the tops of the fillets. If you can handle the heat, completely coat the tops. If not, go a bit lighter with it.

6. Bake the salmon at 375° for 30-35 minutes then serve immediately.