Want an easy way to make blackened salmon without the oil splatter and skillet cleanup? Just rub some olive oil on your fillet, season, and bake for 6 to 8 minutes. It's that simple. No flipping, less oil, and cleanup is a breeze.
Equally important is how you dress up the salmon. I keep it simple: paprika, garlic powder, salt, thyme, and olive oil. Feel free to add a few other seasonings you love, like a bit of cayenne pepper, black pepper, and ancho chili.
My plated photo shows baked blackened salmon on a bed of quinoa, with some crunchy veggies and a creamy coconut dressing. Some other dressing options are herbed ranch, or a dairy-free ranch.
If you're not at all concerned about oil splatter and like your blackened salmon sautéed, you'll prefer my blackened salmon made in a skillet. And here are some ways to serve salmon. Enjoy!
Baked Blackened Salmon
Ingredients
- 8 ounce salmon fillet
- 2 tablespoons olive oil or other oil
- 1 ½ teaspoons paprika
- ¾ teaspoon kosher salt
- ¼ teaspoon garlic powder
- ½ teaspoon thyme
Instructions
- Preheat your oven to 400℉.
- Prepare a baking sheet with foil.
- Clean and pat salmon dry.
- Rub olive oil on the top, bottom, and sides of the salmon fillet.8 ounce salmon fillet, 2 tablespoons olive oil
- Combine all the spices on a plate and blend with a fork.1 ½ teaspoons paprika, ¾ teaspoon kosher salt, ¼ teaspoon garlic powder, ½ teaspoon thyme
- Place the salmon on the spice plate and coat all sides with the spice mix.
- Transfer the salmon to the baking sheet and bake for 6 to 8 minutes or until it is tender and a bit flakey. Try not to over bake it to prevent it from drying out.
Leave a reply