Salmon is a favorite fish known for its rich, buttery flavor and high nutritional value. It’s a versatile ingredient that can be prepared in numerous ways, but baked salmon stands out for its simplicity and ability to retain moisture and flavor. Baking salmon involves cooking it at a moderate temperature, which allows the fish to cook evenly and develop a tender, flaky texture. Blackened salmon offers a bold and spicy twist on this classic fish. The key to this preparation lies in the spice blend used to coat the salmon before it’s seared in a hot skillet or hot oven. This combination of spices creates a flavorful crust that locks in the salmon’s juices while providing a smoky, slightly charred exterior.
Step-by-step: Blackened salmon
Oven – Preheat the oven to 400°F / 200°C/ Gas Mark 6. Line a baking tray with parchment paper or aluminum foil and spray or brush with olive oil.Pro tip – I prefer aluminum foil because the excess moisture evaporates quickly.
Seasoning – In a small bowl, combine all the seasoning ingredients. Set aside.Pro tip – I love to double the seasoning and save some for use later. Salmon – Pat the salmon dry with a paper towel. – Place the salmon on a prepared baking tray. – Generously brush with olive oil and sprinkle the seasoning all over the fish. Pat with your hands so it sticks to the oil on the salmon.
Bake – Transfer to the preheated oven and bake on the center rack for 20 to 25 minutes or until done. The fish is done when the salmon flakes with a fork and the flesh become tender, paler, and opaque. The recommended internal temperature for cooking salmon is medium 145 F to 147 F or 60 to 63°C. But, it can also be served at medium-rare 122 to 127°F or 50 to 53°C (this is what I usually serve my salmon). Pro tip – Resting after baking will continue to cook the salmon further. Garnish – Drizzle with lemon juice and garnish with a sprinkle of chopped fresh parsley and more lemon wedges. Cool – Leave it to cool for at least 5 to 10 minutes before serving.
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Frequently asked questions
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Creative variations
Herb Infusions: Mix fresh herbs like dill, parsley, or cilantro into the spice mix. The fresh herbs will add a burst of freshness that complements the rich spices. Citrus Zest: Add zest from a lemon, lime, or orange to the spice mix for an additional layer of citrusy brightness that works well with the fatty richness of salmon. Sweet Glaze: After applying the dry spices, brush a light glaze of honey or maple syrup over the salmon before baking. This will add a sweet contrast to the spicy crust. Crunchy Topping: Sprinkle a mix of crushed almonds or pecans on the salmon before baking to add a nutty crunch. This texture contrast is delightful. Smokey Flavor: Introduce a bit of smoked paprika or a small amount of liquid smoke into the spice mix to give the salmon a deep, smokey flavor, mimicking a grilled taste.
Creative ways to serve blackened salmon
Salmon Tacos: Serve the blackened salmon in soft tortillas with a slaw of cabbage, carrots, and cilantro-lime dressing. For a fusion taco night, add slices of avocado and a dollop of sour cream. Salmon Caesar Salad: Flake the blackened salmon over a classic Caesar salad. The salmon’s spiciness provides a nice contrast to the creamy dressing and crisp romaine lettuce. Add croutons and parmesan shavings to complete the dish. Salmon Rice Bowls: In a bowl, layer cooked rice, mixed greens, and vegetables such as sliced bell peppers, cucumbers, and avocado. Top with slices of blackened salmon and drizzle with a sesame-soy dressing or spicy mayo. Salmon Pasta: Toss pieces of blackened salmon into a creamy alfredo or a light lemon-butter pasta. The salmon’s bold flavors complement rich and light sauces, making for a satisfying meal. Salmon Flatbread: Spread a thin layer of cream cheese on a pre-baked flatbread. Top with pieces of blackened salmon, capers, red onions, and arugula. Drizzle with olive oil and a squeeze of lemon before serving. Salmon Stuffed Avocados: Halve and pit avocados. Fill the cavities with chunks of blackened salmon mixed with mayo, diced celery, and herbs. This makes for a great appetizer or a light lunch.
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