Baked Blackened Salmon
An easy baked blackened salmon with a smoky, spicy rub that crisps on top and flakes easily when done. Ready in about 20 minutes.
Servings: 4 servings
Ingredients
Ingredients
- 2 tablespoonsolive oil divided
- 4 skin-on salmon filets about 6 ounces each (see the Notes below for salmon recommendations)
- 1 1/2 teaspoonssmoked paprika
- 1 teaspoonkosher salt or more to taste if desired
- 1 teaspoonfreshly ground black pepper
- 1 teaspoongarlic powder
- 1 teaspoonlight brown sugar packed
- 1/2 teaspoondried basil
- 1/2 teaspoondried oregano
- 1/4 teaspooncayenne pepper or to taste (I use 1/2 teaspoon)
- Fresh herbs optional for serving such as cilantro, parsley, etc.
Instructions
Instructions
- Preheat the oven to 425°F. Line a baking sheet with foil or parchment if desired, then drizzle 1 tablespoon of the olive oil over the sheet and spread to coat.
- Pat the salmon filets dry with paper towels. Place the filets skin-side down on the prepared baking sheet, evenly spaced.
- Brush or drizzle the remaining 1 tablespoon of olive oil evenly over the top (flesh side) of each salmon filet.
- In a small bowl, combine the dry spices: 1½ teaspoons smoked paprika, 1 teaspoon kosher salt, 1 teaspoon freshly ground black pepper, 1 teaspoon garlic powder, 1 teaspoon packed light brown sugar, ½ teaspoon dried basil, ½ teaspoon dried oregano, and ¼ teaspoon cayenne pepper.
- Evenly sprinkle the spice mixture over the top of each salmon filet. Press the rub gently with your fingers or the back of a spoon so it adheres.
- Bake in the preheated 425°F oven for 8 to 10 minutes. Optionally rotate the pan once during baking for more even cooking.
- Check for doneness: the salmon should flake easily with a fork, be lightly crisped on top, and reach an internal temperature of 145°F when measured at the thickest part with an instant-read thermometer.
- Remove the salmon from the oven and let it rest 2 to 3 minutes before serving.
- Optional: garnish with fresh herbs such as cilantro or parsley before serving.
- Store leftovers airtight in the refrigerator for up to 4–5 days or in the freezer for up to 2–3 months. Reheat in the microwave for 20–30 seconds as needed, or let come to room temperature for about 30 minutes before eating.
Equipment
- Oven
- Baking Sheet
- foil or parchment
- Small Bowl
- Measuring Spoons
- Pastry brush or spoon
- Paper Towels
- Instant-read thermometer
Notes
Notes
Salmon
– For this recipe I used 4 salmon filets, which are the center cut of the salmon, and about 6 ounces each, uncooked weight. However, this is the most expensive way to purchase salmon because you’re purchasing convenience as well as the thickest, meatiest portion.
For a cheaper option, consider buying a large piece of salmon (a whole salmon filet) that’s about 1.5 pounds like I use in many of the salmon recipes below the recipe card (with photos) such as my super viral
Garlic Butter Salmon
or
Honey Lemon Salmon
. It will take longer to bake since it’s one large piece rather than 4 smaller pieces, but 20ish minutes, depending on the cut is about right.
You can use frozen and thawed (cheaper), or fresh salmon that you buy from your grocer’s seafood counter, which is what I do.
You can use skin-on or skinless salmon. The skin side (or what was the skin side) should be down, resting on the baking sheet.
Fruit Salsa
– I like serving the salmon with my
Pineapple Salsa
or my
Peach Mango Salsa
. The sweetness of the fruit is a nice balance to the smoky spice of the blackening seasoning but they’re optional.
Salmon
– For this recipe I used 4 salmon filets, which are the center cut of the salmon, and about 6 ounces each, uncooked weight. However, this is the most expensive way to purchase salmon because you’re purchasing convenience as well as the thickest, meatiest portion.
For a cheaper option, consider buying a large piece of salmon (a whole salmon filet) that’s about 1.5 pounds like I use in many of the salmon recipes below the recipe card (with photos) such as my super viral
Garlic Butter Salmon
or
Honey Lemon Salmon
. It will take longer to bake since it’s one large piece rather than 4 smaller pieces, but 20ish minutes, depending on the cut is about right.
You can use frozen and thawed (cheaper), or fresh salmon that you buy from your grocer’s seafood counter, which is what I do.
You can use skin-on or skinless salmon. The skin side (or what was the skin side) should be down, resting on the baking sheet.
Fruit Salsa
– I like serving the salmon with my
Pineapple Salsa
or my
Peach Mango Salsa
. The sweetness of the fruit is a nice balance to the smoky spice of the blackening seasoning but they’re optional.