Baked Blackened Salmon
This Baked Blackened Salmon makes the perfect easy dinner meal, just like our blackened shrimp and Cajun dirty rice! You can cook it in just 15 minutes using olive oil, butter, garlic, and blackening seasoning. This recipe is keto and gluten-free!
- Prep time
- 5 min
- Cook time
- 15 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 3-4 pounds whole salmon filet (skin-on)
- 2 tbsp olive oil
- 1 tbsp unsalted butter (melted)
- 4 garlic cloves (finely grated)
- 3 tbsp paprika
- 2 tbsp garlic powder
- 2 ½ tbsp onion powder
- 2 ½ tbsp dried Italian herbs or a mixture of oregano and thyme (plus basil if you have)
- 3-4 tsp salt (1 tsp per pound)
- 1 tsp ground black pepper
- 1 tsp cayenne pepper
- 1 lemon
- 1 tbsp chopped parsley (or dill)
Instructions
- 1
Make sure to remove the salmon from the fridge 20 minutes prior to bake. Preheat oven to 400º F (205º C).
- 2
Pat dry the salmon with a paper towel.
- 3
Mix one tablespoon of olive oil with the melted butter and brush the entire filet on top and sides. Spread the finely grated garlic all over.
- 4
Combine all the spices and season the filet well, pressing for the spice blend to adhere to it. Brush the remaining tablespoon of olive oil on the salmon.
- 5
Place the seasoned salmon filet, skin side down, on a rimmed baking sheet lined with parchment paper. Bake for 12 minutes then broil 2-3 minutes or until cooked through.
- 6
Insert a meat thermometer in the thickest part of the filet. It must reach an internal temp of 145 degrees F. If you don’t have a thermometer, you can check whether it has cooked through by using a fork: the fish will flake easily!
- 7
Let baked salmon rest loosely covered with foil for 3 minutes before serving. Sprinkle the juice of a lemon on top, garnish with chopped parsley or dill, and enjoy!