Seared Blackened Salmon for Two

This blackened salmon is a bold and flavorful way to cook salmon for your next family dinner! Made with a simple homemade blackening seasoning, briefly seared, and then baked in the oven until perfectly cooked. The recipe makes two servings but can easily be doubled to serve four! Gluten free, dairy free, Whole30, paleo, and keto friendly.

The best blackened salmon

This easy blackened salmon recipe proves that cooking salmon at home can be both easy and delicious!

We’re big fans of simple salmon recipes for busy weeknights like this recipe for Oven Baked Salmon, but sometimes we crave something with a bolder flavor like this blackened salmon.

My favorite way to cook this salmon is seared on the stove top until nicely blackened and then finished in the oven. This combo results in perfectly cooked salmon every time!

It is quick and easy enough for a weekday dinner, but impressive enough to serve at a dinner party for company.

It’s also the perfect salmon to add to salads, pasta, rice, or with your favorite side dishes.

Why you’ll love this salmon recipe

It is:

• Bold and savory
• Perfectly seasoned
• Versatile and easy to make
• Gluten free, dairy free, Whole30, paleo, and keto friendly
• Moist and flaky
• So delicious!

Ingredients and substitutions

All it takes to make this easy salmon recipe is salmon filets and a simple homemade blackening spice blend.

Here’s exactly what you’ll need

• Salmon filets – This recipe makes enough for two servings – so you’ll want to grab 2 filets that are approximately 6 ounces each. Look for fresh, bright pink center cut salmon fillets at the fish counter. I typically make this recipe with skin on, individually portioned fillets, but you can also easily make it with a whole fillet for an impressive presentation. Whichever you choose, I would highly recommend cooking the salmon with the skin on to keep it moist and juicy. Once cooked the salmon will easily slide away from the skin.
• Blackening seasoning – There’s a few different spices you could use to make a homemade blackening seasoning, but we like a combination of kosher salt, black pepper, onion powder, garlic powder, smoked paprika, dried oregano, and chili powder.
• Avocado oil – To keep this recipe Whole30 compatible, paleo, and dairy free, I opt to use avocado oil instead of butter. You’ll still get a super sumptuous and luxurious flavor thanks to the flavorful spice blend and cooking method!

Is blackened salmon spicy?

The only ingredients that would make your blackened salmon spicy are the spices in the spice blend.

The ingredients in blackening seasonings vary somewhat, but for the blend in this recipe the chili powder is what could add some heat. Some chili powders are spicier than others, so for less spicy salmon choose a mild chili powder.

If you want to add a little more heat add a generous pinch of cayenne pepper to the seasoning!

What are blackening spices?

Blackening spices are a simple blend of seasonings that combine to create a savory, sometimes spicy flavor profile used to make blackened salmon, chicken, or shrimp.

It has similar flavors to cajun seasoning but tends to be less spicy.

They can vary a bit depending on who is making the blend but common spices used are onion powder, garlic powder, paprika, thyme, oregano, cayenne, chili powder, salt, and pepper.

Tips for buying the best salmon

The salmon you choose to cook is just as important as the method of cooking. But the different types of salmon available at the store can be overwhelming!

When I’m shopping for salmon I like to make a point of going to a store that I know has a high quality seafood counter with knowledgable fish mongers. They’re your best resource for picking out the best available option!

Fresh, wild salmon will always have the best texture and flavor, but isn’t available year round. Luckily, previously frozen salmon is generally available all the time. Just check to make sure the flesh has a vibrant color and appears to be firm and undamaged.

Should you cook salmon with the skin on or off?

I will always recommend you cook salmon with the skin on. It helps keep the flesh of the fish moist and tender, and prevents sticking to the pan.

And once cooked, the skin will slide right off!

If you buy filets that already have the skin removed that works too, just be careful when flipping them since they’ll be more prone to falling apart.

How much salmon do you need per person

Generally speaking 5-6 ounces (or about 1/3 pound) is the perfect amount per person. You can adjust up or down slightly depending on what else you’re serving and if you think everyone will eat a full portion.

How to make blackened salmon

The process of blackening salmon has nothing to do with burning (or over cooking it!), instead it refers to the simple blend of spices used to coat the fish.

And it’s actually really easy to make! All that is standing between you and the most delicious blackened salmon is 30 minutes and a little bit of prep and seasoning.

Here’s the step-by-step

• Prep the salmon. Remove any bones from the salmon fillets. Mix kosher salt, black pepper, and spices together in a small bowl. Coat salmon with 1 teaspoon avocado oil and sprinkle spice mixture on the flesh side of the salmon, use your fingers to gently press it down to make sure it sticks.
• Cook the salmon. Heat 1 tablespoon avocado oil over medium heat in an oven safe skillet. When oil is hot, add salmon fillets flesh side down and sear for about 3 minutes – until blackened and easily released from the pan. Carefully flip and transfer to the oven to finish cooking. Depending on the thickness of your fillets it should take about 5-8 minutes. Remove from the oven and brush with some of the remaining olive oil in the skillet.
• Serve and enjoy! Serve immediately with lemon wedges and fresh herbs if desired. Enjoy!

How to tell when salmon is done

How can you tell when your fish is perfectly cooked?

There’s a few different ways, but before we dive into that, you first have to decide how you like your salmon cooked. Cooking fish is similar to cooking a steak since it can be served anywhere from rare to well done.

If you’ve ordered salmon at a nice restaurant it was likely served medium to medium rare. When cooked to this temperature it will flake easily but the flesh will be silky and the center will appear ever-so-slightly translucent.

Once you know the temperature you’d like your fish cooked to, here’s a few methods for making sure it’s done to your liking.

• Use an instant read thermometer. Using a thermometer is the most surefire way to check the internal temp of your fillet. For an accurate reading be sure to insert the thermometer in the thickest part of the flesh. The FDA says that salmon is done when it reaches an internal temperature of 145°, but this will result in very firm, even dry salmon. For medium to medium rare salmon aim for 120° – 125°.
• Check for flakiness with a fork. Press the flesh with a fork to see if it gives and flakes along the white lines that run throughout the fillet. If it flakes easily and the center is opaque almost to the center it is done!
• Press the thickest part of the flesh with your finger. This is a method that you’ll only want to use after a bit of practice. But just as you can check a steak for doneness by pressing on the center of the fillet with your finger, you can do the same for salmon. When done, it will feel fairly firm with only a slight amount of give. If it feels squishy under the top of the flesh, cook it a little bit longer!

Top tips for perfectly cooked salmon

• Keep the skin on to help hold in moisture and maintain structure of the fillets.
• Bake at 400° F – not too hot that it dries out but hot enough that it cooks quickly.
• Check for doneness using the tips listed in the section above.
• For extra lusciousness brush the fillets with a little olive oil or melted ghee just before serving.

Serving suggestions

This blackened salmon can be enjoyed in many ways – here’s some suggestions!

• With a side dish or two. We love it with Cilantro Lime Rice, Roasted Sweet Potatoes, Lemon Garlic Asparagus, or a Colorful Chickpea Salad.
• With Dairy Free Fettuccine Alfredo.
• In tacos with fresh mango, arugula, and green sauce.
• On top of a salad. Baked salmon is a perfect way to turn a hearty salad into a complete meal. Would be especially delicious on this apple walnut salad.
• With mango or pineapple salsa over some white rice or cauliflower rice.
• In a hearty bowl. A hearty grain, a swoop of green sauce, and some roasted vegetables plus this salmon would be such a delicious and satisfying meal.

Storage and reheating

• Storage: This salmon will keep in the refrigerator for up to 4 days in an airtight container.
• Reheating: To keep the salmon from drying out my recommended way to reheat is in the oven on medium low heat – somewhere between 325° – 350°. At that temp it should be warmed through in about 6-8 minutes. A toaster oven will work in the same way. You can also reheat gently in a skillet or in the microwave for 1-2 minutes until warmed through.

Did you love this recipe? Try these other easy oven baked recipes!

• Simple Baked Salmon
• Maple Pecan Baked Salmon
• Bacon Wrapped Pork Tenderloin
• Baked Chicken Breast
• Bacon Wrapped Chicken Breast

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