Easy Oven Baked Blackened Salmon

This baked blackened salmon recipe uses simple ingredients to make a perfectly baked cajun-inspired dish in under 20 minutes.

I love this easy recipe because it is so simple yet so flavorful. Using only oil, seasonings, and salmon filets it's a quick recipe for busy weeknights. Making the homemade blackened seasoning uses a blend of spices that are pantry staples which takes no time. Making this a go-to weeknight dinner in our house! I am all about fast and easy recipes during the week, so this recipe and this honey sriracha shrimp always seem to be on our weekly menu.

Jump to:

• Ingredients
• Substitutions
• Step by step
• Why is it called blackened salmon?
• What is the difference between farm-raised and wild-caught salmon?
• Should salmon be covered when baking?
• Tip
• What to serve with
• Storing and reheating
• Recipe

Ingredients

Step by step

1. Preheat your oven to 400 degrees Fahrenheit.
2. In a small mixing bowl, whisk together the spices.
3. Pat the salmon filets dry with a paper towel.
4. Drizzle your oil over the salmon, and using clean hands, rub the oil evenly on the salmon, then sprinkle the spice mixture evenly over both filets and rub it on the salmon.
5. Bake on a lined baking sheet (you can use aluminum foil, parchment paper, or a silicone baking mat) at 400 degrees Fahrenheit for 13 minutes or until the internal temperature has reached 130-135 degrees. Depending on the thickness of the filets, you may need less time or more time. If you like your salmon well done then cook it to 140 degrees.
6. Top with fresh herbs, like chives or parsley, a squeeze of fresh lime juice, and serve with your favorite side dishes.

Why is it called blackened salmon?

Blackened salmon gets its name because of the cooking technique used to prepare it, which involves coating the salmon fillets with a mixture of spices and then searing them in a hot skillet or grill. The spices typically include a combination of ingredients such as paprika, cayenne pepper, black pepper, garlic powder, onion powder, thyme, and oregano.

What is the difference between farm-raised and wild-caught salmon?

The difference between farm-raised and wild-caught salmon lies primarily in their upbringing, environment, and nutritional profile:

• Farm-Raised Salmon: Farm-raised salmon are raised in aquaculture facilities like fish farms. They are bred and harvested under controlled conditions. Raised in contained environments such as fish farms, where conditions like water temperature, quality, and feed can be regulated.
• Wild-Caught Salmon: Wild-caught salmon are caught in their natural habitats, such as oceans, rivers, and lakes, by fishermen. They live and thrive in their natural habitats, where they swim freely and feed on a diverse diet.

I think wild-caught is the better choice, but it is a personal preference in which you choose and like.

Should salmon be covered when baking?

Covering your salmon when baking it is a personal preference. This recipe calls for you to bake the salmon uncovered, giving the salmon a nice crispy exterior. Covering salmon while baking will help to keep moisture in and if you are using citrus slices and herbs it helps to keep the flavors in.

What to serve with

Here are some of my favorite ways to serve this easy salmon recipe.

• Salmon tacos topped with coleslaw.
• With sweet potatoes
• Make a salmon bowl with brown rice and your favorite veggies.
• Make a salmon salad
• With cauliflower rice

Storing and reheating

Storing

If you have leftover salmon you can store it in an airtight container for 3-4 days in the refrigerator. The recipe calls for 2 servings but you can double it and save the leftover salmon for easy meal prep.

Reheating

The best way to reheat salmon is in the oven. You can reheat your salmon in the oven at 350°F or until warm. I like to add a little ghee, melted butter, or avocado oil to the top to give it some extra moisture. If your salmon is a bit dry, then you can cover it with foil to help keep the moisture in.

Recipe