Baked Blackened Salmon
Baked blackened salmon stays juicy on the inside, with bold Cajun flavors, perfect for busy weeknights. Skillet-style crust, but oven-baked.
Servings: 2 Servings
Calories: 271kcal
Ingredients
- 2 salmon fillets (about 6 oz each)
- 1 teaspoons olive oil
- 1½ teaspoons paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- ¼ teaspoon cayenne pepper (adjust to taste)
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- pam
Instructions
- Preheat your oven to 425°F. Line a baking sheet with parchment paper or aluminum foil for easy cleanup. If the salmon is frozen, thaw it to room temperature.
- In a small bowl, mix together the paprika, garlic powder, onion powder, thyme, oregano, cayenne pepper, salt, and black pepper.
- Pat the salmon dry with paper towels. Brush each fillet lightly with olive oil.
- Rub the seasoning mixture evenly over the top of each fillet. Lightly spray the fillets with cooking spray. This helps the spices stay in place and keeps the salmon from drying out.
- Place the salmon on the prepared baking sheet and bake for about 12 minutes, or until it flakes easily with a fork. For 1-inch thick fillets, 12 minutes works well. Thicker pieces may need a few extra minutes, while thinner ones will cook faster, check early to avoid overcooking.
- Serve hot with rice, pasta, or your favorite vegetables.
Notes
- Adjust heat easily: reduce or skip cayenne for mild flavor, or increase it and add red pepper flakes for extra spice; smoked paprika adds depth without heat.
- Store leftovers in the refrigerator up to 2 days or freeze up to 2 months; great for salads, tacos, or meal prep bowls.
- Reheat gently in a 300°F oven or microwave in short intervals to keep the salmon moist and prevent drying out.
Nutrition
Calories: 271kcal | Carbohydrates: 3g | Protein: 34g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Cholesterol: 94mg | Sodium: 368mg | Potassium: 898mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 930IU | Vitamin C: 0.5mg | Calcium: 41mg | Iron: 2mg
