Baked Blackened Salmon (Print Version)
# Ingredients:
01 -
2 tablespoons olive oil, divided
02 -
4 skin-on salmon filets, about 6 ounces each
03 -
1 ½ teaspoons smoked paprika
04 -
1 teaspoon kosher salt
05 -
1 teaspoon freshly ground black pepper
06 -
1 teaspoon garlic powder
07 -
1 teaspoon packed light brown sugar
08 -
½ teaspoon dried basil
09 -
½ teaspoon dried oregano
10 -
¼ teaspoon cayenne pepper
11 -
Fresh herbs for serving, such as cilantro or parsley (optional)
# Instructions:
01 -
Preheat the oven to 425°F. Drizzle 1 tablespoon of olive oil over a lined baking sheet to prepare it for the salmon.
02 -
Pat the salmon filets dry with paper towels and place them evenly spaced on the baking sheet. Drizzle or brush the remaining 1 tablespoon olive oil evenly over the top of the filets.
03 -
Combine smoked paprika, kosher salt, black pepper, garlic powder, light brown sugar, dried basil, dried oregano, and cayenne pepper in a small bowl. Mix well to create a dry spice blend.
04 -
Evenly spoon the spice mixture over the top of each salmon filet, pressing it in gently to ensure adherence.
05 -
Bake the salmon for 8 to 10 minutes, or until the top is lightly crisped and the salmon flakes easily with a fork. Rotate the pan halfway through baking if desired for more even cooking. Ensure an internal temperature of 145°F is reached.
06 -
Optionally garnish the baked salmon with fresh herbs and serve immediately. Consider pairing with a fruit salsa for added flavor.
07 -
Store leftovers in an airtight container in the refrigerator for up to 4-5 days or freeze for up to 2-3 months. Reheat in the microwave for 20-30 seconds or bring to room temperature before consuming.
# Notes:
01 -
Ensure salmon is not overcooked to maintain tenderness and flavor. Rotate the pan during baking for even cooking.