Oven Baked Blackened Salmon
This easy blackened salmon recipe is naturally low carb and keto-friendly, made with homemade blackened seasoning and ready in under 30 minutes. Perfect for easy entertaining and weeknight dinners!
If you love big flavour with minimal effort, this Blackened Salmon is about to earn a regular spot on your dinner rotation. Tender, flaky salmon is crusted with smoky blackened seasoning and baked to perfection in the oven. Bold and flavourful yet incredibly easy to make, this low-carb, protein-packed salmon is perfect for easy weeknight dinners and effortless entertaining.
Why I love this Blackened Salmon
- Quick, easy, and weeknight-friendly. It comes together in less than 30 minutes and cooks beautifully in the oven for minimal hands-on time and easy cleanup.
- High in protein + healthy fats. Tender, rich, and nutrient-dense salmon is packed with flavour, making this dish both delicious and nourishing.
- Big flavour from simple ingredients. Seasoned with a homemade blackened spice blend made from pantry staples, this dish looks way more sophisticated than it is.
Key Ingredients + Substitutions
- salmon – Use a whole side or fillets of wild-caught or Atlantic salmon (whichever you have access to). I recommend about half a pound (8 oz) salmon per person, but you can scale this up or down to fit your family’s appetite. Note that the thickness and cut of the salmon will alter the bake time – with fillets cooking quicker than a whole side – so see the cooking tips and times in the recipe card to ensure perfectly cooked salmon every time.
- olive oil – Helps lock in the seasoning. Avocado oil is also a great option, especially for high-heat cooking.
- blackened seasoning – A homemade blend of spices and herbs forms a bold, flavourful crust.
- salt + pepper – Enhances the flavours and adds extra pepperiness.
How to make Homemade Blackened Seasoning
Blackened seasoning is easy to make at home with a few pantry staples and is perfect for seasoning salmon, steak, and chicken. Here’s everything you need to make blackened seasoning from scratch:
- 1 tablespoon paprika for warmth
- 2 teaspoons each garlic powder + onion powder for depth and balance
- 1 teaspoon each dried oregano + thyme for earthy herbs
- ½ teaspoon cayenne pepper for heat
Stir everything together in a small bowl and you’re done! Blackened seasoning will keep in an airtight container at room temperature for up to 6 months. To season fish, chicken, or steak, use 1-2 tablespoons per pound of meat.
How to make Blackened Salmon in the Oven
Preheat oven to 400°F. Pat the salmon dry with a paper towel and run your fingers along the mid-seam to check for any bones. Sprinkle the blackened seasoning evenly over the salmon and gently rub it in. Season with salt, pepper, and a drizzle of olive oil.
Gently rub in the oil to seal in the seasoning. Transfer the salmon to a parchment-lined baking sheet, with the skin side down.
Bake until the salmon is nearly cooked through (see below for recommended cook times) and the internal temperature reads 125-130°F at the thickest part. Allow the salmon to rest for a few minutes before serving.
How Long to Bake Salmon
Salmon cooks quickly, and the exact bake time will depend on the thickness of the fish and whether you’re cooking a whole side or individual fillets. For perfectly baked blackened salmon, bake at 400°F until the salmon is tender, flaky, and cooked to your desired doneness.
- For a whole side of salmon: 15-20 minutes
- For thick fillets (over 1 inch): 12-18 minutes
- For thinner fillets: 10-12 minutes
Salmon is done when it flakes easily with a fork and the internal temperature reaches 135°F. For the best flavour and texture, I recommend removing the salmon from the oven when it reaches 125-130°F and letting it rest for a few minutes, as the internal temperature will continue to rise as it rests.
How to Serve + Store Blackened Salmon
Blackened salmon is one of those super versatile proteins that goes great with so many things. Here are a few of my favourite ways to serve it:
- In a bowl, with cauliflower rice, grilled vegetables, and a squeeze of fresh lemon juice.
- In a salad, with my homemade Caesar dressing (no mayo!).
- In a sandwich or lettuce wrap, with a dollop of tartar sauce.
- With creamy mashed cauliflower or roast vegetables.
Storage: Store leftover salmon in an airtight container in the refrigerator for up to 3 days. Salmon is quick to dry out when reheated, I recommend serving leftovers cold, flaked over salad for a quick grab-and-go meal.
Frequently Asked Questions
What does “blackened” mean?
Blackened refers to a cooking method where fish or meat is coated in a bold spice blend and cooked at high heat. The spices form a dark, flavourful crust while the inside stays tender and moist.
Is blackened salmon spicy?
Blackened salmon has a warm, smoky heat rather than an overpowering spice. This recipe uses a moderate amount of cayenne pepper, which you can easily adjust up or down depending on your heat preference.
Can I make the blackened seasoning ahead of time?
Absolutely. The blackened seasoning can be mixed in advance and stored in an airtight jar for up to 6 months, making weeknight dinners even quicker.
Can I bake blackened salmon instead of pan-searing?
Yes! Blackened salmon can be baked in the oven for an easy, hands-off method. Baking at 400°F allows the seasoning to toast and the salmon to cook evenly while staying moist and flavourful.
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Oven Baked Blackened Salmon
Ingredients
- 2 lbs salmon (whole side or fillets)
- 2 tablespoons blackened seasoning
- salt + pepper, to taste
- olive oil, for drizzling
For the blackened seasoning
- 1 tablespoon paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ½ teaspoon cayenne pepper
Instructions
- Preheat oven to 400°F. Line a baking pan with parchment paper. In a small bowl, whisk together the spices for the blackened seasoning.
- Pat the salmon dry with a paper towel and run your fingers along the mid-seam to check for any bones.
- Sprinkle 2 tablespoons of blackened seasoning evenly over the salmon and gently rub it in. Season with salt, pepper, and a drizzle of olive oil. Gently rub in the oil to seal in the seasoning.
- Transfer the salmon to a parchment-lined baking sheet, with the skin side down.
- Bake until the internal temperature reads 125-130°F at the thickest part. For a whole side of salmon, 15-20 minutes. For thick fillets (over 1 inch), 12-18 minutes. For thinner fillets, 10-12 minutes.
- Allow the salmon to rest for a few minutes before serving. The internal temperature will continue to rise while resting. The salmon is done when it flakes easily with a fork and the rested internal temperature reads 130-135°F.
