1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
2. In a small bowl, mix together the Cajun seasoning, smoked paprika, garlic powder, onion powder, salt, and pepper.
3. Pat the salmon fillets dry with paper towels. This helps the seasoning stick and gives you a better crust.
4. Brush both sides of the salmon with olive oil, then generously rub the spice mixture all over each fillet.
5. Place the salmon fillets skin-side down (if they have skin) on the prepared baking sheet, leaving a little space between each piece.
6. Bake in the preheated oven for 12-15 minutes, depending on thickness, until the salmon flakes easily with a fork but is still moist inside. I usually aim for 13 minutes for that perfect tender bite.
7. While the salmon bakes, prepare the avocado topping. In a medium bowl, mash the avocado with lime juice, honey, chopped cilantro, and jalapeño (if using). Season with a pinch of salt and pepper.
8. Once the salmon is done, remove it from the oven and spoon a generous dollop of the avocado topping over each fillet.
9. Serve immediately, letting the creamy avocado cool the spicy salmon just right.

I remember the first time I tried a Cajun salmon recipe that was way too spicy for my kids. I quickly learned to balance heat with creaminess, and this avocado topping saved the day every time. It’s like magic—spicy, smoky, and cool all at once.