Blackened Salmon Recipe
Spice up your dinner with this Baked Blackened Salmon recipe! Perfectly seasoned with a bold blend of paprika, cayenne, garlic, and herbs, this dish features a smoky, flavorful crust and tender, juicy salmon. Easy to make and irresistibly delicious, it’s a healthy and flavorful option that will impress everyone at the table.
I’ve always loved salmon, but the first time I tried blackened salmon, I was hooked. The smoky, slightly spicy crust combined with the buttery, flaky fish was just irresistible. It quickly became one of my favorite ways to cook salmon—not just because it’s delicious, but because it’s so fast and easy. A simple spice rub, a hot pan, and within minutes, you have a meal that tastes like it came straight from a restaurant.
Now, it’s a regular in my kitchen, whether I’m making a light weeknight dinner or impressing guests. I love pairing it with a fresh citrus salad or creamy mashed potatoes to balance the bold flavors. If you haven’t tried blackened salmon yet, this is your sign to give it a go! Let me know how you serve yours!
Why make this recipe
- Flavorful and Spicy: The combination of spices such as paprika, garlic powder, onion powder, and a touch of cayenne pepper gives the salmon a robust and enticing flavor profile. The spices create a blackened crust that is both aromatic and delicious.
- Healthy Choice: Salmon is rich in omega-3 fatty acids, which are great for heart health and overall well-being. The cooking method does not involve deep frying or heavy sauces, which keeps the meal light and healthy.
- Quick and Easy: The recipe requires minimal preparation and cooking time. It can be ready in about 20 minutes, making it perfect for a quick weeknight dinner yet elegant enough for entertaining guests.
- Versatile: This dish pairs beautifully with a variety of sides, from fresh salads and steamed vegetables to more filling options like rice or quinoa. This versatility makes it easy to incorporate into any meal plan.
Ingredients and substitutes
- Salmon – Today, I removed the skin-on, but you can use skin-on. In fact, I prefer skin-on because it is a great way to lock in some extra moisture. Plus, it holds the fish together.
- Seasoning – The blackening spices typically include paprika, cayenne pepper, garlic powder, onion powder, thyme, oregano, and black pepper. This combination of spices creates a flavorful crust that locks in the salmon’s juices while providing a smoky, slightly charred exterior.
- Lemon juice – A generous squeeze of lemon adds a lovely, refreshing flavor.
- Parsley – Is a lovely garnish, but cilantro works too.
Step-by-step: Blackened salmon
- Oven – Preheat the oven to 400°F / 200°C/ Gas Mark 6. Line a baking tray with parchment paper or aluminum foil and spray or brush with olive oil.
Pro tip – I prefer aluminum foil because the excess moisture evaporates quickly.
- Seasoning – In a small bowl, combine all the seasoning ingredients. Set aside.
Pro tip – I love to double the seasoning and save some for use later. - Salmon – Pat the salmon dry with a paper towel.
– Place the salmon on a prepared baking tray.
– Generously brush with olive oil and sprinkle the seasoning all over the fish. Pat with your hands so it sticks to the oil on the salmon.
- Bake – Transfer to the preheated oven and bake on the center rack for 20 to 25 minutes or until done. The fish is done when the salmon flakes with a fork, and the flesh becomes tender, paler, and opaque.
- The correct internal temperature for cooking salmon depends on your preference for doneness:
- Medium-Rare: 120°F (49°C) – The salmon is still slightly translucent in the center, very tender, and buttery.
- Medium: 125°F (52°C) – The flesh is mostly opaque but still moist and soft.
- Medium-Well: 130°F–135°F (54°C–57°C) – The fish is fully opaque but still juicy.
- Well-Done: 140°F–145°F (60°C–63°C) – Recommended by the USDA, but the salmon may be firmer and drier at this temperature.
- Pro tip – Resting after baking will allow the salmon to continue cooking further.
- Garnish – Drizzle with lemon juice and garnish with a sprinkle of chopped fresh parsley and more lemon wedges.
- Cool – Leave it to cool for at least 5 to 10 minutes before serving.
Blackened Salmon
This blackened Salmon recipe is a great way to cook fish at home. The blackened seasonings help enhance the salmon because they stay on the fish and create a crispy, seared, crust.
Video
Ingredients
- 2 lbs (1 kg) Salmon fillet skinned removed
- 2 – 4 tbsp Olive oil
- 2 – 4 tbsp Lemon juice
- 2 tbsp Parsley finely chopped
- ½ tsp Kosher salt
- 1 tsp Black pepper
- 1 tbsp Onion powder
- 1 tsp Garlic powder
- 1 tbsp Dried thyme
- 1 tbsp Dried oregano
- 1 tbsp Paprika
- ½ tsp Cayenne pepper
Method
- Oven – Preheat the oven to 400°F / 200°C/ Gas Mark 6. Line a baking tray with parchment paper or aluminum foil and spray or brush with olive oil.½ tsp Kosher salt, 1 tsp Black pepper, 1 tbsp Onion powder, 1 tsp Garlic powder , 1 tbsp Dried thyme, 1 tbsp Dried oregano, 1 tbsp Paprika, ½ tsp Cayenne pepper
- Seasoning – In a small bowl, combine all the seasoning ingredients. Set aside.
- Salmon – Pat the salmon dry with a paper towel. Place the salmon on a prepared baking tray. Generously brush with olive oil and sprinkle the seasoning all over the fish. Pat with your hands so it sticks to the oil on the salmon.2 lbs Salmon fillet, 2 – 4 tbsp Olive oil
- Bake – Transfer to the preheated oven and bake on the center rack for 20 to 25 minutes or until done. The fish is done when the salmon flakes with a fork, and the flesh becomes tender, paler, and opaque.
- Garnish – Drizzle with lemon juice and garnish with a sprinkle of chopped fresh parsley and more lemon wedges.2 – 4 tbsp Lemon juice
- Cool – Leave it to cool for at least 5 to 10 minutes before serving.
Notes
- Quality of Salmon: Start with fresh or well-thawed, high-quality salmon. Fresh salmon should have a bright color, firm texture, and a clean smell. This will make a significant difference in the flavor and texture of your cooked dish.
- Even Spice Distribution: Make sure to evenly coat the salmon with both the oil and spice mixture. This not only helps in creating a uniform crust but also ensures that every bite is flavorful.
- Preheat Your Oven: Always preheat your oven before you start cooking the salmon. This helps to cook the salmon evenly and achieve a good crust on the outside without overcooking the inside.
- Don’t Overcrowd the Baking Sheet: If you use fillets, place the salmon fillets evenly spaced on the baking sheet. Overcrowding can cause the fillets to steam rather than bake, which might prevent the blackening crust from forming properly.
- Use Parchment Paper or Foil: To prevent sticking and to make cleanup easier, line your baking sheet with parchment paper or foil. This also helps in handling the salmon better once it’s cooked.
- Monitor Cooking Time: Depending on the thickness of your salmon fillets, cooking times can vary. Start checking for doneness after 10 minutes to avoid overcooking. The salmon should flake easily with a fork when it’s done.
- Rest Before Serving: Let the salmon rest for a few minutes after taking it out of the oven. This allows the juices to redistribute throughout the fillet, ensuring that the salmon is moist and flavorful when served.
- Adjust Spices to Taste: If you are sensitive to spice or cooking for children, you can adjust the amount of cayenne pepper in the recipe or even skip it. Conversely, if you enjoy heat, you can increase the cayenne slightly.
Nutrition
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Frequently asked questions
This baked salmon will keep in the fridge for 3 to 4 days. You can reheat it in the microwave at 30-second intervals until warm for serving again. While blackened salmon is best enjoyed fresh, you can prepare it ahead of time and reheat it gently to serve. Be careful not to overcook it when reheating to maintain its moistness and flavor.
This blackened salmon recipe has a spicy, savory flavor that complements just about anything on the menu, from a fresh green salad to a warm or side dish such as buttery mashed potatoes. The savory seasonings give the normally mild salmon an assertive flavor.
My kids love this salmon with rice pilaf, vegetable rice, and a side salad such as Cherry Tomato Salad, Avocado Salad, and Asian Salad Recipe.
Yes, you can easily make blackened salmon on the stovetop. Heat a heavy skillet (preferably cast iron) over medium-high heat, add a little oil, and cook the seasoned salmon for about 3-4 minutes on each side or until the desired doneness is reached.
Salmon can be overcooked when reheated, so it must be handled carefully.
To reheat in a
Skillet – heat the skillet. Once hot, add the salmon and a splash of water. Cover and cook for 2 to 4 minutes.
Microwave – place a clean, wet paper hand towel over the salmon and cook at 50% powder for 60 to 90 seconds.
Pro tip – The water in the skillet and a wet paper towel for the microwave create steam, which heats the salmon evenly.
Freezing salmon – cooked salmon can be frozen in an airtight container for up to 2 months. Thaw in the fridge for best results.
more salmon recipes
- Honey Garlic Salmon Recipe
- Garlic Butter Salmon Recipe
- Balsamic Glazed Salmon
- Juicy and Tender Baked Salmon
- Orange glazed salmon
This recipe such a simple yet flavorful way to prepare salmon! Yum!
Simple yet delicious! I loved this so much! Thank you!
There is such great flavor in this blackened salmon! Love it.
Fantastic salmon recipe. Thanks for sharing
Our family loves salmon and it is so nice to try this terrific recipe. Love how the blackened seasoning gives it that delicious crispy crust!!
Thank you, Sandra