Cajun Blackened Salmon is a hearty main dish made with simple ingredients. Perfect for a weeknight meal because it’s quick and easy to make.
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EDITOR’S NOTE (AUGUST 1, 2022): Updated baking tips and added new photos of the ingredients.
DISCLAIMER (NOT SPONSORED): I have not been paid to endorse any of the pictured products.
Delighted to share the ingredients I purchased and used to make this delicious recipe.
All comments are my own.
Salmon can be pan-fried, grilled, or broiled to create a healthy main dish that’s perfect for lunch or dinner.
Coat both sides of fresh salmon in olive oil to keep it moist while baking.
The great tasting rub is easy to make with a few simple ingredients that are shown below.
Dried oregano and dried thyme add savory flavor.
These ingredients add yummy flavor: cayenne pepper, coarse ground black pepper, salt, and paprika.
DARK BROWN SUGAR
Dark brown sugar (not pictured) is also an ingredient. It tastes good and causes the crust to caramelize on Cajun Blackened Salmon.
Use store-bought or my recipe for Homemade Brown Sugar.
As previously mentioned, coat both sides of fresh salmon in olive oil to keep it moist while baking.
After coating in olive oil, generously apply the rub on both sides of each piece of salmon.
To make the skin crisp, place the coated salmon pieces (skin side down) in a HOT skillet.
BAKE IN HOT OVEN
Carefully remove HOT skillet from heat, place in a preheated 400 degree oven for about 20 minutes.
HOW TO TELL WHEN SALMON IS DONE
To test salmon for doneness, lightly pierce a small section with a knife or fork.
If the flesh is translucent or looks like it did before cooking (raw), it is not done. Bake a few minutes longer.
Thoroughly baked salmon will have a solid, light pink center.
Cajun Blackened Salmon is done when the outside is crisp and dark brown (close to black) and the center is a solid (not translucent) light pink color.
Overbaked salmon is solid white and dry. Watch baking time to prevent this from happening.
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