How to Make Perfectly Blackened Salmon in the Oven

Blackened salmon is a favorite Cajun preparation that results in salmon that is crispy, spicy, and packed with flavor. While the traditional method involves cooking the salmon in a screaming hot cast iron skillet, you can achieve similar results in the oven. Oven-baking blackened salmon is easy, creates less mess, and distributes the seasoning evenly.

Here is a step-by-step guide on how to make blackened salmon in the oven that will never fail. It also includes tips on how to pick the freshest salmon and tell when it’s done. Get ready for restaurant-quality salmon without leaving your kitchen!.

What is Blackened Salmon?

Blackened salmon is salmon that has been rubbed with a mix of spices and cooked at a high temperature until the outside gets a tasty, charred black crust. Any kind of salmon will work, but rich wild salmon like sockeye and coho taste great when cooked this way.

The blackening technique originated in Louisiana and was popularized by chef Paul Prudhomme in the 1980s. Traditional blackened redfish used a super-hot cast iron skillet to sear the spicy exterior, while leaving the interior moist and flaky.

Oven-Baking Benefits

Cooking the salmon in the oven offers several advantages over stovetop blackening:

• Evenly cooked salmon without hot and cold spots

• Spices are roasted into the salmon rather than burnt.

• No need to constantly watch and flip the salmon.

• Minimal smoke and splatter

While oven blackening varies slightly from the original technique it still delivers big bold flavor in an easy clean-up package.

Choosing Fresh Salmon

Starting with high-quality salmon is key. Look for the following when buying salmon for blackening:

• Bright, shiny skin with no dull or brown spots
• Firm, elastic flesh that springs back when pressed
• Clean scent, not fishy or sour
• Eyes that are clear, not cloudy or sunken
• Vibrant orange-red flesh

Wild salmon like sockeye and coho have the most flavor for blackening. But farmed Atlantic salmon works well too.

Buy salmon the day you plan to cook it for ultimate freshness. If using frozen salmon, thaw overnight in the fridge.

Preparing the Salmon Fillet

Trim off any dull gray portions near the belly of the salmon. Then portion the salmon into 4-6 oz fillets for easier cooking.

Aim for fillets that are an even 1-inch thickness so they cook at the same rate. Skin-on or skinless both work for blackening.

Pat the salmon dry with paper towels. Make sure no moisture remains on the fish before seasoning.

How to Make Blackening Seasoning

While premixed blackening seasoning blends are available, making your own allows you to control the flavor and spice level.

This basic blackening mix contains:

• 2 tbsp paprika (sweet or smoked)
• 1 tbsp garlic powder
• 1 tbsp dried oregano
• 1 tbsp dried thyme
• 1 tsp onion powder
• 1 tsp cayenne pepper
• 1 tsp black pepper
• 1 tsp salt

Combine the ingredients until thoroughly mixed. Store leftover seasoning in an airtight container out of direct light.

Coating the Salmon with Blackening Seasoning

Place the salmon fillet skin-side down on a small sheet pan or in a baking dish. Drizzle lightly with olive oil or melted butter. This helps the seasoning stick and promotes browning.

Generously coat the salmon on all sides with the blackening seasoning, pressing to adhere. Really work the mix into the nooks and crannies. The salmon should be fully blanketed.

Baking Times and Temperatures

Most standard oven salmon recipes call for baking at 400°F. But blackening requires more heat to create that crispy spiced crust.

• 450°F – Best results. Hot enough for the seasoning to blacken without burning.

• 500°F – If your oven goes this high, bake for a shorter time while watching closely.

• Broil – For intense heat, broil the salmon 4-5 inches from the element. Watch it closely to avoid charring.

Checking Doneness of the Salmon

The best way to confirm the salmon is cooked but still moist is by using a digital meat thermometer.

• For medium doneness, cook until the thickest part of the fillet reaches 135°F.

• For well done, cook to 145°F.

The salmon will continue cooking slightly after removed from the oven. Let it rest for 5 minutes before serving.

Avoid Overcooking the Salmon

It’s easy to overdo salmon in the quest for blackened results. Here are tips for perfectly cooked salmon:

• Start checking temperature early to catch it before overbake.

• Wait to broil/blacken the top until after the interior cooks.

• For thick fillets, bake at a lower temp then broil at the end.

Take the salmon out just before it seems done. The residual heat will finish it off.

Serving Suggestions for Blackened Salmon

Blackened salmon is boldly flavored and a meal all on its own. But it also pairs well with:

• Steamed white or brown rice
• Roasted potatoes
• Sautéed veggies like zucchini and squash
• Fresh green salad
• Corn on the cob
• Crusty bread for dipping juices

Add a scoop of lemon dill aioli or tartar sauce to balance the spices. A wedge of lemon also brightens up the salmon’s richness.

Oven-Blackened Salmon Recipes

Now that you know the method, try these specific oven-baked blackened salmon recipes:

Basic Oven Blackened Salmon

Ingredients:

• 4 salmon fillets
• 2 tbsp olive oil
• 2 tbsp blackening seasoning

Directions:

1. Heat oven to 450°F. Line a baking sheet with foil.
2. Brush salmon all over with olive oil and coat thoroughly with blackening seasoning.
3. Bake for 12-15 minutes until salmon reaches 135°F internally.
4. Rest for 5 minutes then serve.

Cajun Blackened Salmon

Amp up the flavor with spices used in authentic Louisiana blackening like cayenne, paprika, and thyme.

Ingredients:

• 1 1⁄2 tbsp Cajun seasoning
• 1 tsp paprika
• 1⁄2 tsp garlic powder
• 1⁄4 tsp cayenne pepper
• 1⁄4 tsp dried thyme
• 1⁄4 tsp dried oregano
• 4 salmon fillets
• 1 tbsp olive oil

Directions:

1. Stir together seasoning ingredients.
2. Brush salmon with olive oil then coat all over with seasoning mixture, pressing to adhere.
3. Bake at 450°F for 12-15 minutes until salmon reaches 135°F.
4. Let rest for 5 minutes then serve warm.

Lemon Pepper Blackened Salmon

The bright flavor of lemon balances the heat of blackening.

Ingredients:

• Zest and juice from 1 lemon
• 2 tbsp olive oil
• 2 tsp lemon pepper seasoning
• 1 tsp paprika
• 1⁄2 tsp garlic powder
• 1⁄4 tsp salt
• 4 salmon fillets

Directions:

1. In a small bowl, mix lemon zest and juice, olive oil, and dry seasonings.
2. Brush mixture all over salmon fillets until fully coated.
3. Bake at 450°F for 12-15 minutes until salmon reaches 135°F.
4. Serve salmon sprinkled with extra lemon zest.

Frequently Asked Questions

Here are answers to some common questions about oven-baked blackened salmon:

How long should I bake salmon at 450°F?
For 1-inch thick salmon fillets, bake for 12-15 minutes. Use a meat thermometer to confirm 135°F internally.

Can I bake salmon at 400°F?
Yes, though it may not blacken and crisp as much. Extend cooking time to 16-18 minutes.

Should the skin be on or off?
Either works! Skin-on gives added flavor and crunch. Skinless reduces calories.

What oven rack position is best?
The middle or upper third of the oven will promote the most direct heat for blackening.

Is broiling better than baking?
Broiling concentrates intense heat from the top which can overcook the bottom. Baking heats the salmon more gently all over.

Make Blackened Salmon in the Oven Tonight

Cooking blackened salmon in the oven eliminates mess and stress. For optimal flavor and texture, follow the seasoning, temperature, and cook time guidelines in this guide.

In 20 minutes, you can enjoy restaurant-caliber Cajun salmon without leaving home. Just open some wine, bake a loaf of bread, and let the mouthwatering aromas transport you