Dinner

Blackened Salmon Recipe

ByMaya Quinn January 23, 2026January 23, 2026

Introduction

Blackened salmon is a flavorful and easy way to enjoy this versatile fish. Coated in a bold blend of spices and baked to perfection, it creates a deliciously smoky crust with tender, flaky meat inside. Perfect for a quick weeknight dinner or a special occasion.

A large grilled fish fillet with a dark, crispy, reddish-brown spice crust covers most of a white plate with a beaded edge, sprinkled with small green herb leaves. On the right side, a fork breaks the fish, showing flaky, light orange flesh underneath the crust. Around the fillet, there are several bright yellow lemon wedges. The plate sits on a beige cloth over a white marbled surface with a small white plate holding extra lemon wedges in the top right corner. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 ½ lb. whole salmon fillet
Olive oil
1 Tbsp. paprika
1 Tbsp. onion powder
¼ tsp. dried thyme
¼ tsp. dried oregano
½ tsp. black pepper
2 tsp. kosher salt
½ tsp. cayenne pepper
1 tsp. smoked paprika
Lemon wedges, for serving
Fresh herbs such as parsley, dill, or chives, for garnish (optional)

Instructions

Step 1: Preheat the oven to 425°F. Line a sheet pan with parchment paper to make cleanup easier.
Step 2: Pat the salmon fillet dry with paper towels, then rub it all over with olive oil to help the seasoning stick.
Step 3: In a small bowl, mix together paprika, onion powder, thyme, oregano, black pepper, kosher salt, cayenne pepper, and smoked paprika until well combined.
Step 4: Generously coat the salmon with the spice mixture. Place the fillet on the prepared sheet pan and bake on the middle oven rack for 15–18 minutes. Check for doneness starting at 12 minutes—the salmon is ready when the flesh is opaque and flakes easily with a fork. Note that cooking time may vary based on the fillet’s thickness and whether the salmon is wild or farmed.
Step 5: Remove the salmon from the oven and let it rest for a few minutes. Serve warm with lemon wedges and garnish with fresh herbs if desired. It pairs well with rice, roasted vegetables, salads, or can be used in tacos, grain bowls, and wraps.

Tips & Variations

For extra crispiness, sear the seasoned salmon on a hot skillet for 1-2 minutes per side before baking.
If you prefer less heat, reduce or omit the cayenne pepper.
Try swapping the dried herbs for a pinch of dried rosemary or smoked sea salt for a different flavor profile.

Storage

Store leftover blackened salmon in an airtight container in the refrigerator for up to 3 days. Reheat gently in a low oven or microwave to avoid drying it out. This salmon is also excellent served cold or at room temperature.

How to Serve

A white plate holds a bed of white rice as the bottom layer with soft, separated grains. On top, there is a large piece of crispy, dark reddish-brown seasoned fish fillet placed diagonally. Scattered on the fish and rice are bright yellow mango cubes mixed with small red tomato pieces and green chopped herbs, adding fresh color. A couple of fresh green parsley leaves rest on the rice for garnish. In the background, a small white plate with two lemon wedges can be seen on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salmon fillets instead of a whole fillet?

Yes, individual salmon fillets work well. Just adjust the cooking time accordingly; fillets typically take 10–12 minutes at 425°F depending on thickness.

What can I serve with blackened salmon?

This dish pairs beautifully with steamed rice, roasted or grilled vegetables, fresh green salads, or even tucked into tacos and grain bowls for a versatile meal.