Baked Blackened Salmon
This Baked Blackened Salmon is SO FLAVORFUL! A crispy, spicy crust on tender salmon, perfect for quick weeknights or elegant dinners.
Servings: 4 servings
Ingredients
- 2 tablespoons olive oil divided
- 4 skin-on salmon filets about 6 ounces each
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon light brown sugar packed
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon cayenne pepper or to taste
- Fresh herbs optional for serving, such as cilantro or parsley
Instructions
- Preheat your oven to 400°F (200°C). This ensures a hot environment that will help achieve a nice crust on the salmon.
- Line a baking sheet with parchment paper or aluminum foil for easy cleanup. Drizzle 1 tablespoon of olive oil onto the parchment and spread it evenly.
- In a mixing bowl, combine the smoked paprika, kosher salt, black pepper, garlic powder, light brown sugar, dried basil, dried oregano, and cayenne pepper. Mix well to create a cohesive spice blend.
- Pat the salmon filets dry with paper towels. This helps the skin get crispy. Rub the remaining 1 tablespoon of olive oil over the top of the salmon, then generously apply the spice mix, pressing it into the fish to form a crust.
- Place the seasoned salmon filets skin-side down on the prepared baking sheet. Bake in the preheated oven for about 12-15 minutes, or until the salmon flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
- Once baked, remove the salmon from the oven. If desired, garnish with fresh herbs before serving. Pair with your favorite sides for a complete meal.
Equipment
- Baking Sheet
- Parchment paper or aluminum foil
- Mixing Bowl
- Meat Thermometer
Notes
- Adjust the cayenne pepper to control the spice level to your preference.
- Try different herbs like thyme or dill for varied flavor profiles.
- Store leftover salmon in an airtight container in the fridge for up to 3 days and reheat gently.