Pin it
This hearty Baked Blackened Salmon has become my weeknight dinner hero. The smoky, slightly spicy crust creates restaurant-quality flavor with minimal effort, and the contrast between the rich salmon and the bold spice blend is absolutely perfect.
I first discovered this technique when trying to recreate my favorite restaurant salmon at home. After several attempts, this version actually surpassed the original, and now my family requests it almost weekly.
Ingredients
- Salmon filets: choose center-cut portions with skin on for best results and easiest cooking
- Olive oil: creates a moist exterior and helps the spices adhere while promoting beautiful browning
- Smoked paprika: provides the signature smoky flavor that defines blackened seasoning
- Kosher salt: enhances all the other flavors and helps create a perfect crust
- Black pepper: adds gentle heat and complexity to the spice blend
- Garlic powder: offers savory depth without the risk of burning that fresh garlic would have
- Brown sugar: balances the heat with subtle sweetness and helps with caramelization
- Dried herbs: basil and oregano add aromatic complexity that complements the salmon perfectly
- Cayenne pepper: controls the heat level, easily adjustable to your preference
Step-by-Step Instructions
- Prepare The Baking Surface:
- Preheat your oven to 425°F and prepare your baking sheet by drizzling with olive oil. For easier cleanup, line the sheet with foil first. The oil prevents sticking and helps conduct heat evenly for perfect browning.
- Prepare The Salmon:
- Pat salmon completely dry with paper towels. This crucial step ensures the spices adhere properly and helps achieve a better crust. Place the dried salmon on your prepared baking sheet and brush or drizzle the remaining tablespoon of oil evenly over the tops.
- Create The Blackening Seasoning:
- Combine all dry spices in a small bowl and mix thoroughly. This homemade blend offers much better flavor than store bought options. The smoked paprika gives the signature dark color and smokiness, while the herbs add complexity.
- Season The Fish:
- Spoon the spice mixture evenly over each salmon filet, gently pressing it into the flesh to help it adhere. Make sure to cover the entire surface for consistent flavor in every bite. The oil helps the spices stick to the salmon.
- Bake To Perfection:
- Bake for 8 to 10 minutes until the salmon flakes easily with a fork. The high heat quickly sears the spice mixture into a flavorful crust while keeping the inside tender and juicy. Watch carefully as the cooking time is brief.
The smoked paprika is truly the star ingredient in this recipe. I discovered its transformative power years ago when making blackened seasoning, and now I keep several varieties in my pantry. The Spanish sweet smoked paprika adds incredible depth that regular paprika simply cannot match.
Perfect Pairings
Fruit salsas provide the ideal sweet counterpoint to the spicy, smoky salmon. Mango, pineapple, or peach salsas all work beautifully, adding a refreshing brightness. The juicy sweetness cuts through the richness of the salmon while complementing the spice blend.
Spice Customization
The blackening spice blend is incredibly versatile. For a more traditional Cajun approach, add dried thyme and onion powder. If you enjoy heat, double the cayenne pepper or add a pinch of chipotle powder for smoky heat. For a more herbal profile, increase the oregano and add some dried thyme.
Storage Solutions
Leftover blackened salmon makes exceptional next day meals. Store in an airtight container in the refrigerator for up to 4 days. I recommend enjoying it cold or at room temperature rather than reheating, which can dry out the fish.
For meal prep, you can prepare the salmon with the seasoning up to 8 hours ahead and refrigerate until ready to bake. This makes it perfect for entertaining as you can have everything ready before guests arrive.
Pin it
Frequently Asked Questions
- → What makes the blackening seasoning unique?
The blackening seasoning combines smoky paprika, garlic, cayenne, and a hint of sweetness from light brown sugar, creating a rich and balanced flavor profile.
- → Can I use frozen salmon?
Yes, frozen salmon works well. Just thaw it completely and pat it dry before seasoning and baking.
- → What temperature should I bake salmon at?
Set your oven to 425°F for optimal results. The high heat ensures the salmon cooks quickly while staying moist and tender.
- → How do I know when the salmon is done?
The salmon is cooked through when it flakes easily with a fork and has an internal temperature of 145°F.
- → What sides pair well with this dish?
Fruit salsa, roasted vegetables, or a light salad complement the bold flavors of the blackened salmon.