How to Cook Blackened Salmon
What Sets This Recipe Apart: Our blackened salmon recipe is baked in the oven instead of pan-fried for a healthier, mess-free twist. It combines a blend of homemade spices for a bold and flavorful crust. It’s truly the easiest meal to make!
Love salmon? Try our maple mustard salmon or salmon with pasta.
Blackened Salmon Recipe
Once you learn how to cook blackened salmon in the oven, you’ll never go back to stovetop versions again! My method is much easier, allows you to cook a large batch at once, and always results in flakey, flavorful fish.
I’ve made this recipe more times than I can count, making sure you get that perfect balance—an irresistibly golden exterior with a melt-in-your-mouth tender center—all without losing a bit of flavor. And the best part? The oven does all the work, so you can skip the messy oil splatters and just enjoy every delicious bite!
Ready to eat in less than ten minutes, this salmon recipe is perfect for busy weeknights. We love it over our coconut cilantro lime rice or as lettuce wraps topped with pineapple mango salsa!
What is Blackened Salmon?
Blackened salmon is a dish that features salmon filets thickly coated in a Cajun-style seasoning. Typically, the filets are cooked in oil over high heat, which creates a blackened crust without burning the fish.
My recipe is slightly different, relying on the seasoning blend to create the blackened coating rather than the oil. Then, instead of pan-frying, I bake the salmon to achieve a flakey consistency.
Grilled vs Blackened Salmon
The key difference between grilled and blackened salmon is in the cooking method and the flavor. Grilled salmon is cooked on a grill. However, it’s often seasoned with simple ingredients and has a milder taste with a distinct smokey char. On the other hand, blackened salmon can be cooked on the grill, in a skillet, or the oven and is marked by its bold, savory, spicy flavor.
Blackened Salmon Seasoning
Check the recipe card at the bottom of the page for full information on ingredients and quantities.
- Spices – You can use a pre-made Cajun seasoning blend. However, I much prefer to make my own, combining paprika, onion powder, dried thyme, dried oregano, black pepper, kosher salt, cayenne pepper, and smoked paprika.
- Everything else – salmon, olive oil, and lemon wedges.
How to Blacken Salmon
The recipe card at the bottom of the page has more detailed instructions.
Step 1: Pat the salmon dry with paper towels.
Step 2: Coat it evenly with olive oil.
Step 3: Whisk the spices in a small bowl until well blended.
Step 4: Generously coat the salmon with the seasoning mixture. Bake until flesh is opaque and flakes easily with a fork.
Blackened Salmon Recipe Tips
- Generously Coat the Salmon: Rub the seasoning generously on all sides of the fish. You want a nice coating of spices all around.
- Use an Even Filet: Look for a filet that is fairly equal in thickness all the way through. This allows for even cooking and will prevent the ends from drying out.
- Check for Doneness: Salmon cooks quickly. Bake for about 15-18 minutes, depending on the thickness of your fillets. Start checking for doneness around 12 minutes. The salmon should be opaque and flake easily with a fork when done.
What to Serve with Blackened Salmon
Simply flake the fish and incorporate it into your favorite meals!
- Serve with: Jalapeño rice or pineapple rice. Top with pineapple black bean salsa or tomato salsa.
- Add cooling salads: Cucumber onion salad or creamy Greek cucumber salad.
- Or, include a side of roasted vegetables: Maple roasted Brussels sprouts or roasted asparagus with lemon.
- Also great for: Grain bowls, lettuce wraps, salads, or tacos!
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Recipe for Blackened Salmon
- Prep Time: 10 min
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 6-8
- Category: Main
- Method: Baked
Description
Learn how to make Blackened Salmon in the oven! Tender and flakey with a blackened exterior, every bite is bursting with savory spicy flavor.
Ingredients
- 2 ½ lb. whole salmon fillet
- Olive oil
- 1 Tbsp. paprika
- 1 Tbsp. onion powder
- ¼ tsp. dried thyme
- ¼ tsp. dried oregano
- ½ tsp. black pepper
- 2 tsp. kosher salt
- ½ tsp. cayenne pepper
- 1 tsp. smoked paprika
- Lemon wedges, for serving
- Fresh herbs such as parsley, dill, or chives, for garnish, optional
Instructions
- Preheat oven to 425°F. Line a sheet pan with parchment paper for easy cleanup.
- Pat the salmon fillet dry with paper towels, then rub it all over with olive oil.
- In a small bowl, combine paprika, onion powder, thyme, oregano, black pepper, kosher salt, cayenne pepper, and smoked paprika. Stir until well blended.
- Generously coat the salmon with the seasoning mixture. Place it on the prepared sheet pan and bake on the middle rack for 15–18 minutes, or until the flesh is opaque and flakes easily with a fork. Start checking for doneness around 12 minutes. Cooking time will vary depending on the fillet’s thickness—wild salmon will cook faster due to its lower fat content.
- Remove the salmon from the oven and let it rest for a few minutes. Serve warm with fresh lemon wedges, and garnish with fresh herbs if desired. Serve over rice with roasted vegetables or cooling salads. It’s also great in tacos, grain bowls, lettuce wraps, and salads.
Notes
- Pat the Salmon Dry: Removing excess moisture helps the seasoning stick better and creates a crispier crust.
- Season Generously: The bold flavors of blackened salmon come from a well-seasoned crust, so don’t be shy with the spice blend. You should be able to use all of the seasoning!
- Leftovers: Store leftovers in an airtight container in the fridge for up to 3 days. While you can reheat it gently in a low-temperature oven or skillet, reheating often makes the fish dry and rubbery. For the best texture and flavor, enjoy it cold in salads, grain bowls, or wraps.
- Suggested Portion: A 2 ½ lb. whole salmon fillet typically serves 6 to 8 people, assuming each portion is around 4 to 5 ounces per person.
Nutrition
- Serving Size: 5 oz.
- Calories: 208
- Sugar: 0.2 g
- Sodium: 422.3 mg
- Fat: 8.6 g
- Carbohydrates: 1.6 g
- Protein: 31.9 g
- Cholesterol: 72.4 mg
Recipe originally published April 2016 but since been revised.
DELICIOUS. The whole family loves it. Thank you!!
beautiful recipe . we paired it with Cabernet Sauvignon
Cheers!
Easy to make and very fresh taste for salmon. I really enjoyed it. Great recipe!
Thank you Sachin! So glad you enjoyed it.