Blackened Baked Salmon
Spicy, smoky, and slightly sweet—this Blackened Baked Salmon is tender, flavorful, and perfectly caramelized right from the oven.
Equipment
- Baking Sheet
- Basting Brush
- Mixing Bowl
Ingredients
- 1 lb Salmon Filets, (about 4 filets)
- 3 tbsp Salted Butter, (melted)
- 1 1/2 tbsp Blackened Seasoning, ** see notes
- 1 tbsp Dijon Mustard
- 2 tsp Honey
- Kosher Salt and Black Pepper, (to taste)
- 1 Lemon, (sliced, for garnish)
Instructions
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
- In a small bowl, combine melted butter, 1 tbsp blackened seasoning, dijon mustard, and honey. Mix together.
- Place salmon filets onto the baking sheet and pat dry with a paper towel. Season with salt and pepper, then use a basting brush to brush the butter mixture onto each of the filets. (coat generously) Sprinkle remaining 1/2 tbsp blackened seasoning on top.
- Bake in the oven for 8-12 minutes, until the salmon is pink and internal temperature reaches 125-135 degrees F on a meat thermometer. Then broil the salmon for 1-2 minutes, until it's fully blackened on top and has a nice crust.
- Let the salmon rest for 10 minutes before serving. Serve with a squeeze of lemon juice on top.
Notes
If you don't have any premade blackened seasoning, you can make your own by combining 1½ tsp smoked paprika, 1 tsp onion powder, ½ tsp chili powder, ½ tsp garlic powder, ½ tsp cayenne pepper (adjust to taste), ¼ tsp dried oregano, ¼ tsp dried thyme, ¼ tsp dried basil, ¼ tsp ground mustard, 1/4 tsp brown sugar, 1 tsp kosher salt, and 1/2 tsp black pepper.
Dry the salmon really well – Pat it dry with paper towels so the seasoning sticks and the outside sears instead of steaming.
Don’t overcook: Pull the salmon when it hits 125–135°F internally. It’ll finish cooking with carryover heat. Keep in mind - the thickness of the filets! Thinner cuts will cook a little quicker than thicker fillets.
Let it rest: Just a few minutes before slicing helps the juices redistribute—no dry salmon here.
Season both sides—strategically: Go heavier on the flesh side with the blackening spice; season the skin side with just salt and pepper to keep it crisp and clean.
Nutrition
Calories: 249kcal, Carbohydrates: 3g, Protein: 23g, Fat: 16g, Saturated Fat: 7g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 5g, Trans Fat: 0.3g, Cholesterol: 85mg, Sodium: 558mg, Potassium: 566mg, Fiber: 0.2g, Sugar: 3g, Vitamin A: 310IU, Vitamin C: 0.03mg, Calcium: 19mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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