Easy, Delicious and Healthy Blackened Salmon Recipe
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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.
Salmon is one of the healthiest foods known to man. It’s a superfood packed with omega-3 fatty acids, protein, and a variety of vitamins and minerals. Known as the other red meat, fish like salmon can be included in a heart-healthy diet.
Blackened Salmon is an unconventional way to prepare one of the most popular fish in America.
Why make this fish?
- The best thing about this salmon recipe is that it is quick and easy to make.
- And most of the ingredients are simple pantry staples you probably already have on hand.
- Also, baked blackening fish is a good alternative to the more traditional grilling or frying.
- 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 potato. 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, Asian Salad Recipe.
Ingredients and substitutes
- Salmon – Today, I have 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 – All dry spices in this seasoning are spices you probably already have in the pantry.
- Lemon juice – A generous squeeze of lemon adds a lovely refreshing flavor.
- Parsley – Is a lovely garnish but cilantro works too!
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 become tender, paler, and opaque.
- The recommended internal temperature for cooking salmon is medium 145 F to 147 F or 60 to 63°C.
- But, it can also be served at medium-rare 122 to 127°F or 50 to 53°C (this is what I usually serve my salmon).
- Pro tip – Resting after baking will continue to cook the salmon 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.
Tips for Success
- Ask the fishmonger/ butcher to clean the fish for you. Make sure he removes the pin bones. If not, use a pair of tweezers to remove them before you cook them. These small pin bones can be very unpleasant when swallowed.
- Salmon skin is safe to eat but while it tastes good in some recipes, it does not in others. Baked in the oven makes the skin soft and rubbery, which is not delicious. Pan-searing or pan-frying on the other hand makes it crispy and delicious.
- Keep the skin on as it prevents the salmon from falling apart during cooking as well as locks in some moisture.
- Score a few lines on the skin before cooking. This will prevent it from shrinking during cooking.
- Pat dry the fish well before you season it. The seasoning will stick better and the juices won’t create a big mess.
- Reheating salmon – Salmon can overcook 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 creates 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.
How long can you keep this salmon?
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.
How much salmon do I need per person?
The recommended portion per person is about 3 to 4 oz or 60 grams per serving.
Blackened Salmon
Print Pin Rate Share by Email Share on FB Save GrowCalories: 179kcal
Adjust Servings Here: 8 servings
Description
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 )
Seasoning
- 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
Instructions
- 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.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. 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.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 become tender, paler, and opaque.The recommended internal temperature for cooking salmon is medium 145 F to 147 F or 60 to 63°C.But, it can also be served at medium-rare 122 to 127°F or 50 to 53°C (this is what I usually serve my salmon).Pro tip – Resting after baking will continue to cook the salmon further.
- 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.
Recipe Notes & Tips
- Ask the fishmonger/ butcher to clean the fish for you. Make sure he removes the pin bones. If not, use a pair of tweezers to remove them before you cook them. These small pin bones can be very unpleasant when swallowed.
- Salmon skin is safe to eat but while it tastes good in some recipes, it does not in others. Baked in the oven makes the skin soft and rubbery which is not delicious. Pan-searing or pan-frying on the other hand makes it crispy and delicious.
- Keep the skin on as it prevents the salmon from falling apart during cooking as well as locks in some moisture.
- Score a few lines on the skin before cooking. This will prevent it from shrinking during cooking.
- Pat dry the fish well before you season it. The seasoning will stick better and the juices won’t create a big mess.
- Reheating salmon – Salmon can overcook 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 creates 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.
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Nutrition Information
Nutrition Facts
Blackened Salmon
Amount per Serving
Calories
179
% Daily Value*
Fat
8
g
12
%
Saturated Fat
1
g
5
%
Polyunsaturated Fat
3
g
Monounsaturated Fat
3
g
Cholesterol
62
mg
21
%
Sodium
290
mg
12
%
Potassium
607
mg
17
%
Carbohydrates
2
g
1
%
Fiber
1
g
4
%
Sugar
0.5
g
1
%
Protein
23
g
46
%
Vitamin A
563
IU
11
%
Vitamin C
5
mg
6
%
Calcium
28
mg
3
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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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