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Homemade Baked Blackened Salmon photo

Baked Blackened Salmon

This Baked Blackened Salmon is a flavor-packed dish that’s quick and easy to make, perfect for impressing guests or satisfying a busy weeknight!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Salmon:
  • 2 tablespoons olive oil divided
  • 4 filets skin-on salmon about 6 ounces each
  • 1 teaspoon smoked paprika
  • 1 teaspoon kosher salt or more to taste if desired
  • 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 (I use 1/2 teaspoon)
  • Fresh herbs optional for serving such as cilantro, parsley, etc.

Equipment

  • Baking sheet
  • Parchment paper
  • Measuring spoons
  • Fish Spatula

Method
 

Directions:
  1. Preheat your oven to 400°F (200°C). This is the perfect temperature to achieve a beautiful crust without overcooking the salmon.
  2. Line a baking sheet with parchment paper if you're using it. This will help prevent sticking and make cleanup a breeze.
  3. In a small bowl, combine the smoked paprika, kosher salt, black pepper, garlic powder, brown sugar, dried basil, dried oregano, and cayenne pepper. Stir until well mixed.
  4. Place the salmon filets skin-side down on the baking sheet. Drizzle 1 tablespoon of olive oil over the filets, then rub the spice mixture evenly over the top of each piece of salmon.
  5. Drizzle the remaining tablespoon of olive oil over the salmon. Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the salmon flakes easily with a fork.
  6. Remove the salmon from the oven and let it rest for a couple of minutes. Garnish with fresh herbs if desired, and serve with your favorite sides. Enjoy your flavorful Baked Blackened Salmon!

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • For freezing, wrap tightly in plastic wrap and aluminum foil; it can last up to 3 months.
  • Let the salmon rest after baking to redistribute juices for maximum flavor.