Bold, flaky Blackened Baked Salmon is an effortless dinner packed with smoky Cajun flavor. Ready in just 15 minutes, it's the perfect easy dinner for busy weeknights or effortless weekend entertaining.
Serve it with steamed green beans or honey-glazed carrots and make-ahead crock pot brown rice for a fast and flavorful meal.
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This Blackened Baked Salmon is a quick and easy recipe with bold flavor and a tender, flaky texture—and since it bakes in the oven, there's no messy stovetop cleanup.
Enjoy it as a main dish, or turn it into salmon tacos or a Blackened Salmon Caesar Salad using freshly cooked or leftover salmon.
❤️You're Going to Love This
- Oven-baked for easy cleanup (no splatter!)
- Easy salmon recipe that bakes in just 15 minutes —perfect for busy nights
- Great for meal prep or a quick, healthy meal
- Versatile recipe -- enjoy leftovers in salads, tacos, bowls, and more
🍋Ingredients
See recipe card at the bottom of the post for the full list of ingredients and exact amounts.
- Salmon filets. Use fresh or thawed frozen salmon (with the skin removed) and pat it dry with a paper towel to ensure the seasoning sticks.
- Cajun seasoning mix. Use store-bought Cajun seasoning or make a batch of my homemade blackened Cajun spice blend. If you need just enough for this recipe, combine 1 t paprika, ½ t garlic powder, ¼ t each onion powder, oregano, thyme, chili powder, cayenne pepper, salt, and ⅛ t black pepper.
- Brown sugar. This is optional, but the sweet molasses flavor pairs deliciously with the Cajun seasoning.
🐟What Type of Salmon Should I Buy at the Grocery Store?
Any kind of salmon will work for this recipe, but the differences can matter depending on what you like.
- Atlantic salmon is farm-raised, widely available, and has a soft texture and mild flavor. It’s also higher in fat, which makes it more forgiving and less likely to dry out.
- Wild-caught salmon like sockeye has a rich red color, firmer texture, and bolder flavor that holds up beautifully to the Cajun seasoning.
- Thicker center-cut fillets may need a few extra minutes in the oven, while thinner pieces cook quickly—so keep an eye on them. For the best blackened crust, make sure your salmon is boneless and skinless (or remove the skin before baking).
🥣How to Make Blackened Baked Salmon
Step 1: Combine the Cajun seasoning and brown sugar in a small bowl. Place the salmon filets on a baking sheet lined with parchment paper.
Step 2: Sprinkle on the seasoning mixture, then rub it over the filets.
Step 3: Bake in a preheated oven at 425°F for 10-14 minutes, until pink and flaky, and the internal temperature reaches 135°F. Let it rest 5-10 minutes.
Step 4: Serve with a squeeze of lemon or a side of tartar sauce.
👉Helpful Hint: For an extra char on top, quickly broil them for just a minute -- don't walk away or the salmon may burn or overcook.
✅Top Tips
- Pat the salmon filets dry with paper towels to help the seasoning stick.
- Baking time will vary depending on the thickness of the filets. Check them early to prevent overcooking.
- Cook to an internal temperature of 135°F and allow carryover heat to finish cooking them to the USDA-recommended internal temperature of 145°F.
🎁Storage
- Store leftover blackened baked salmon in an airtight container in the refrigerator for 3-4 days.
- Enjoy leftover salmon flaked cold in salads and wraps or cook it into chowder, salmon cakes, tacos, pasta, and more.
❓FAQ
Blackened salmon is a cooking technique where salmon fillets are coated with a blend of spices—often including paprika, cayenne pepper, garlic powder, and a blend of herbs—and then cooked at high heat to create a flavorful, charred crust.
While a cast iron skillet is traditionally used with the blackening method to achieve a deep char, you can also use a heavy-bottomed pan or bake the salmon in the oven for a less intense but still flavorful crust.
Absolutely! Baking blackened salmon is a great alternative to pan-searing, especially if you want to avoid stovetop splatter. It still delivers a deliciously seasoned crust with less mess.
Blackened Cajun seasoning is a spice blend that usually contains a mix of paprika, garlic powder, onion powder, oregano, thyme, cayenne, salt, and pepper.
It can have a little kick, depending on the amount of cayenne pepper or other hot spices in the seasoning blend. You can adjust the heat level by modifying the spice quantities to suit your taste.
Yes, but make sure to fully thaw and pat the salmon dry before applying the seasoning. This ensures the spices adhere properly and the salmon cooks evenly.
Store leftover blackened salmon in an airtight container in the refrigerator for 3-4 days.
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📖 Recipe
Blackened Baked Salmon
Ingredients
- 2 6-8 oz. salmon filets, patted dry
- 1 tablespoon melted butter or olive oil
- 1 tablespoon blackened Cajun seasoning
- 1 teaspoon brown sugar
- lemons, for serving
Instructions
- Preheat the oven to 425. Line a rimmed baking sheet with parchment paper or aluminum foil.
- Combine the Cajun seasoning and brown sugar in a small bowl.
- Pat the salmon filets dry and place them on the lined baking sheet. Brush each one with melted butter or olive oil. Sprinkle the brown sugar Cajun seasoning mixture evenly over the filets, then use your hands to rub it in.
- Bake 10-14 minutes until it's pink and flaky, to an internal temperature of 135. Let it rest 5-10 minutes to allow carryover heat to fully cook it to 145.
Notes
- Pat salmon dry with paper towels so the seasoning sticks better.
- Adjust bake time based on thickness—start checking early to avoid overcooking.
- Cook to 135°F, then let rest so carryover heat brings it to the safe 145°F.
- Optional: Broil for 1 minute for a crispier top—just keep a close eye to prevent burning.
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