Baked Blackened Salmon Recipe
This baked blackened salmon is bold, flavorful, and perfectly juicy with a slightly crispy crust. The homemade blackening spice blend infuses deep smoky heat, while oven-baking keeps the salmon tender and flaky. A quick and easy dish that pairs well with fresh veggies, rice, or salad.
Equipment
- Baking sheet or roasting pan
- Parchment paper or aluminum foil (optional)
- Mixing bowl
- Measuring spoons
- Whisk or spoon
- Paper towels
- Cooking thermometer
- Tongs or spatula
Ingredients
Blackening Spice
- 1 tsp dried oregano
- 1 tsp cayenne
- 1 tsp garlic powder
- 1½ tsp kosher salt
- 1 tsp black pepper
- 1 tsp dried thyme
- 2 tsp paprika
Salmon
- 4 salmon fillets
- 1 tsp olive oil
Instructions
- Set the oven to 425°F and let it preheat.
- In a small bowl, mix all the blackening spice ingredients until evenly combined.
- Pat the salmon fillets dry using paper towels, then generously coat them with the seasoning mix.
- Drizzle a tablespoon of olive oil onto a baking sheet or roasting pan, ensuring an even layer.
- Lay the salmon on top of the oil, making sure the base is fully covered.
- Transfer the pan to the oven and bake for about 12 to 15 minutes for medium-rare, aiming for an internal temperature of 125°F.
- For medium to well-done salmon, extend the baking time to 15 to 18 minutes, ensuring the internal temperature reaches 145°F or higher.
Notes
- If cooking multiple fillets, make sure they are evenly spaced on the baking sheet to allow proper airflow and even cooking.
- A cast-iron skillet can be used instead of a baking sheet for extra crispy edges and a deeper sear.
- Adding a squeeze of fresh lemon juice or a pat of butter right before serving enhances the richness of the dish.
- If using skin-on salmon, place it skin-side down on the baking sheet to help retain moisture and crisp up the skin.