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Baked Blackened Salmon

Cajun preparation of a cold-water fish?  Sure, why not?

I’d be lying if I told y’all that I am a massive fan of salmon.  Outside of sushi or poke I often find myself to not be amazed by salmon when I eat it.  I have often blamed the salmon itself for this, but I believe now that I have been strongly mistaken in doing this.  The recipe you see here and some salmon hot dogs and hamburgers I will discuss a bit later have helped to open my mind up to giving salmon a second chance and eating it more often.

The first recipe I ever posted on my blog in 2014, back when it was B Goods Eats and Treats, was blackened tilapia.  My oh my how my tastes have changed since then.  Not saying that there’s anything wrong with Tilapia, but in six years I have elevated my seafood choices just a little bit.

My blogging has elevated a bit as well.  This blog post and the related social media posts are being done in partnership with Kvaroy Artcic Salmon.  The past year have seen Food Is Love Made Edible grow significantly, and with such many brands that I have discussed partnering with.  Just like the name of my blog though any company that I am going to partner with must have a strong connection with the products they make.  That is why I decided to partner with Kvaroy.  Their story of a multi-generational family run naturally farm raised salmon was very intriguing to me when I first spoke to them.

Their salmon is top tier in my eyes.

When brainstorming ways to prepare salmon that would make want to eat it blackening came to mind after a few days.  I had never heard of or seen anyone blacken salmon before so it led me to think if I could be done.  Which I am happy to say it can.

The blackening seasoning you see below is my own recipe and one I use on many fish like redfish, catfish, and tilapia; and even chicken on occasion.

The cooking of the baked blackened salmon is quite simple.  It involves just a few steps; rubbing down the salmon with olive oil and spices, baking it until it is 90% done, putting it in the broiler to blacken it, and squeezing a nice amount of lemon juice on top for nice acid. Oh yeah most importantly, eating and enjoying it!

Print

Baked Blackened Salmon

Prep

Cook

Total

Yield 4 servings

Ingredients

  • 4-5 lb. salmon filet, 1 ½" - 2" thick at its thickest point
  • 2 tablespoon smoked paprika
  • 2 ½ tablespoon dried thyme
  • 1 tablespoon onion powder
  • 1 ½ tablespoon garlic powder
  • 2 tablespoon sugar, preferably cane sugar
  • 1 ¼ tablespoon cayenne pepper
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cumin
  • 4 teaspoon salt
  • 2 teaspoon black pepper
  • Olive oil

Instructions

  1. Preheat oven to 325°F.
  2. Combine all of the spices together to make your blackening seasoning.
  3. Place your salmon filet skin side down on an oven safe baking pan and rub the flesh side with a good amount of olive oil.  This will help to keep the flesh from drying out and your spice rub from burning.
  4. Generously sprinkle the blackening seasoning all over the flesh side of the salmon filet.  No need to worry about rubbing it in as the olive oil will bind it to the fish.
  5. Put the salmon into the oven and bake for 20-22 minute, or until an instant read thermometer reads 125°F at the thickest part of the filet.  Once the salmon reaches 125°F remove it from the oven.
  6. Turn the broiler onto High heat.
  7. Put the salmon into the broiler for 3-4 minutes to get a light char on the blackening seasoning.  (You'll want to check the salmon every minute to make sure you don't overdue the char and burn the seasoning.)

Courses Main

Cuisine Creole

As always thank you for taking a few moments from your day to read over this and I hope that you are able to try this recipe sometime and that you enjoy it.  Feedback is always welcome and appreciated.

Have a blessed day,

Benjamin

28

Reader Interactions

Comments

  1. I have a question. When baking the salmon for 20 minutes, is it coved with aluminum foil?

    Reply

    • I believe putting it in aluminum would add too much juice, and would not dry the seasoning at the top for the char…. But I baked it without aluminum and it came out awesome even after the char.

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