Baked Blackened Salmon
Salmon fillets rubbed with Cajun seasoning and brown sugar, baked hot and finished under the broiler so the spices char instead of just sitting on top. Four ingredients, no smoky skillet, and about 20 minutes from fridge to table.
Servings: 2 people
Calories: 367kcal
Equipment
- 1 baking pan or tray
Ingredients
- 2 Salmon fillets
- 1 teaspoon Slap Yo Mama Cajun Seasoning
- 2 teaspoon Brown sugar
- 2 tablespoon Olive Oil
Instructions
- Preheat to 425°F. Move an oven rack to the upper third. Line a rimmed baking sheet with foil or parchment.
- Pat the salmon dry on both sides with paper towels. If using frozen fillets, thaw fully in the fridge first, then pat dry.
- Season. Brush the fillets with olive oil. Mix the Cajun seasoning and brown sugar together, then press the mixture onto the top and sides of each fillet. Press it on rather than sprinkling.1 teaspoon Slap Yo Mama Cajun Seasoning, 2 teaspoon Brown sugar, 2 tablespoon Olive Oil, 2 Salmon fillets
- Bake 8 to 10 minutes, until the salmon is nearly cooked through and still slightly underdone in the thickest part.
- Broil 2 to 3 minutes. Switch the oven to broil and stay at the oven. The sugar goes from crusted to burnt in under a minute. Pull it when the top is dark and dry.
- Check the temperature. 125 to 130°F in the thickest part for medium, or 145°F per FDA guidance for fully cooked. It climbs a few degrees off the heat.
- Rest 3 minutes, then serve with lemon.
Notes
Buy thick fillets. Around an inch and a half at the center. A thin piece cooks through before the broiler has time to build a crust, so you end up with dry salmon and no char.
Frozen works. Thaw fully in the fridge overnight, then pat both sides dry. Wet fish steams instead of crusting and the rub slides off.
Do not walk away during the broil. Two to three minutes, standing at the oven. Brown sugar under direct heat goes from crusted to burnt in under a minute and there's no saving it.
Rack position matters. Upper third of the oven. On a low rack the broiler won't reach the fish.
Pull it before it looks done. Salmon climbs about 5 degrees after it leaves the oven. Waiting until it looks right on the pan means it's overcooked on the plate.
Temperature. 125 to 130°F for medium, which is where restaurants land. FDA guidance is 145°F for fully cooked. Both are fine, they just give you different fish.
Cajun seasoning is salt-forward, and brands vary a lot in heat. Slap Ya Mama runs hot. Taste yours before you measure, and use a milder blend if you're cooking for kids.
Homemade blackening blend. Smoked paprika, garlic powder, onion powder, dried oregano, dried thyme, cayenne, salt, and pepper. Make a double batch and keep it in a jar. It's good on shrimp, chicken thighs, and roasted potatoes.
Leftovers. 3 days in the fridge. Reheat covered at 300°F for about 5 minutes, or skip reheating and eat it cold in a salad or tacos, which is honestly better.
Nutrition
Calories: 367kcal | Carbohydrates: 2.9g | Protein: 34.5g | Fat: 32g | Saturated Fat: 3.6g | Cholesterol: 78mg | Sodium: 79mg | Potassium: 688mg | Sugar: 2.9g | Calcium: 65mg | Iron: 1mg
