Baked Blackened Salmon

Baking time will depend on the thickness of the salmon. I like to slice the fillets into portions before baking. If you double or tripe the recipe it helps to slice the salmon into portions so it bakes faster and evenly.

If you have a grill going, you can place this salmon on some foil and then on the grill. Just keep an eye on it because most grills are higher than 400℉. Place it in a cooler corner of the grill, away from the direct flames or heat.

I like adding thyme to my spice mix but it does give it a bit of a woody texture, just a warning. For heat, try a bit of cayenne pepper or ancho chili pepper.

Servings: servings

Calories: 291kcal

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

US Customary - Metric

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.

Nutrition