Blackened Salmon
10m prep 15m cook 25m ready
Blackened salmon fillets coated with a butter-herb mixture including rosemary, dill, and spices, then baked and broiled for a lightly charred finish. Served with creamy mashed baby reds.
Ingredients
- Nonstick cooking spray
- 1 lb salmon fillet cut into fourths
- 1 1/2 tbsp salted butter softened
- 2 tsp extra-virgin olive oil
- 1 tsp smoked paprika
- 1 tsp fresh rosemary finely chopped
- 1 tsp fresh dill finely chopped
- 1 tsp kosher salt
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp cayenne pepper
- 1/2 tsp ground thyme
- Creamy Mashed Baby Reds for serving
Nutrition (per serving, estimated)
Estimated based off 9 of 13 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 19.9 mg
- Iron: 0.7 mg
- Magnesium: 35.1 mg
- Phosphorus: 309 mg
- Potassium: 464 mg
- Zinc: 0.56 mg
Let's Cook
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Step 1.
Preheat the oven to 400°F. Lightly spray a large baking dish with nonstick cooking spray.
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Step 2.
Cut the 1-pound salmon fillet into 4 equal pieces and place them in the prepared baking dish.
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Step 3.
In a small bowl, combine 1½ tablespoons softened salted butter, 2 teaspoons extra-virgin olive oil, 1 teaspoon smoked paprika, 1 teaspoon finely chopped fresh rosemary, 1 teaspoon finely chopped fresh dill, 1 teaspoon kosher salt, 1 teaspoon onion powder, 1 teaspoon garlic powder, ½ teaspoon cayenne pepper, and ½ teaspoon ground thyme. Whisk until well blended.
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Step 4.
Brush the butter-herb mixture evenly over the salmon fillets, coating all sides.
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Step 5.
Bake the salmon for 12 to 15 minutes, until it just flakes easily with a fork. During the last minute of baking, switch the oven to broil to lightly char the top. Remove from the oven and serve immediately with Creamy Mashed Baby Reds.
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