Baked Blackened Salmon is coated in savory, smoky seasonings and a zesty lemon chive sauce. It's cooked in the oven until perfectly browned with a delicious crust. This tender, buttery fish dinner is ready in less than 30 minutes.
Here is another blackened seafood recipe to add to our list of favorites! We try to eat salmon at least once a week to increase our Omega 3's and the lemon chive sauce really enhances the salmon. You could also try it on some other types of fish like my Blackened Snapper, Trout, Flounder or Grouper.
Ingredients
Ingredients for Lemon Chive Sauce
Ingredient Notes & Substitutions
- You can substitute trout or cod for salmon in this recipe if you choose. They are both similar in texture and trout is rich in taste like the salmon.
- You can change up the flavors by using different seasonings. For more cajun flavor, use paprika, chili powder or cayenne pepper. Or use Italian seasonings along with the garlic and onion powder.
- If you want a stronger onion flavor, use a scallion or small amount of onion, finely minced.
- *Old Bay can be subbed with some paprika, celery salt and onion powder.
- Lemon pepper seasoning can be subbed by zesting the lemon and adding some pepper. If you don't have a zester, try a box grater or microplane. Or use a vegetable peeler and finely chop the peel. But avoid the white part, it is bitter.
How to make Blackened Salmon in the Oven
Step 1: Pat salmon dry. Brush with oil. Press seasonings onto both sides of fish.
Step 2: Combine butter, seasonings, chives, lemon juice.
Step 3: Preheat oven to 375°F. Brush salmon with sauce.
Step 4: Line baking sheet with parchment paper. Bake fish for 10-15 minutes until internal thermometer registers between 130-140°F.
Recipe Testing Notes
- While I do prefer using fresh fish from the market, frozen fish is a close second. Just defrost it overnight in the refrigerator. If using it at the last minute, you can defrost the package in cold water. It should take about 20-30 minutes. Don't leave fish at room temperature or defrost in the microwave.
- The parchment or aluminum foil helps prevent salmon from sticking and makes for easy clean up. If you don't have those items, use nonstick cooking spray on the baking sheet and that will lessen sticking.
- Taste the sauce before you pour over the salmon. Add more chives, lemon juice or spices as you prefer.
Frequently Asked Questions
We had white rice made in my instant pot and some green beans and carrots. I did double the sauce and drizzled it over the rice and veggies. So good!!
But since the salmon is a nice light meal, you could go with some quinoa, noodles, or even some orzo pasta. If you don't want to use the sauce, just add some butter, salt and pepper.
For the vegetables, asparagus or broccoli would also be delicious. Or even a nice simple salad is perfect.
You can use leftover salmon to make some tacos. Add some crunchy slaw and salsa.
Or use in a simple salad for a boost of protein.
Add to some pasta. Make extra lemon chive sauce or make a simple tomato sauce.
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Try one of these delicious fish recipes for dinner soon!
Baked Blackened Salmon with Lemon Chive Sauce
- Prep Time: 10
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 3 servings 1x
- Category: Dinner
- Method: Oven
- Cuisine: American
Description
Baked Blackened Salmon is coated in savory, smoky seasonings and a zesty lemon chive sauce. It's cooked in the oven until perfectly browned with a delicious crust. This tender, buttery fish dinner is ready in less than 30 minutes.
Ingredients
- 1 pound salmon fillets
- 2 teaspoons Old Bay seasoning
- 1 teaspoon lemon pepper seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon olive oil
Lemon Chive Sauce
- 2 teaspoons lemon pepper
- 3 tablespoons lemon juice
- ⅓ cup melted butter
- ½ teaspoon granulated sugar
- ½ teaspoon garlic powder
- 3 tablespoon chives, finely minced
Instructions
- Preheat oven to 375°F.
- Pat the salmon fillets dry. Stir the seasonings together. Brush oil on salmon. Press seasonings onto both sides of the fish.
- Line a baking sheet with parchment paper or aluminum foil.
- Make the sauce. * Drizzle sauce over fish. If the butter has begun to solidify, don't worry, it will melt into the salmon during the last bit of cooking. Cook the salmon for 10-15 minutes. * If you have leftover sauce, brush over fish.
- Test with an internal meat thermometer. Fish is done when it registers at least 135-145 °F. Use a fork and see if the salmon easily flakes apart.
- Serve with lemon slices.
Notes
*Old Bay can be subbed with some paprika, celery salt and onion powder. Lemon pepper seasoning can be subbed by zesting the lemon and adding some pepper. If you don't have a zester, try a box grater or microplane. Or use a vegetable peeler and finely chop the peel. But avoid the white part, it is bitter.
*Taste the sauce before you pour over fish and see if you want more lemon, spices or chives.
*If you prefer, instead of drizzling over the uncooked fish, you can serve the lemon chive sauce as a dipping sauce after the salmon is cooked.
* The sauce is also really good over white rice or vegetables. You would double the recipe for that.
Nutrition
- Serving Size: 1
- Calories: 436
- Sugar: 1.2g
- Sodium: 900.2mg
- Fat: 32.3g
- Carbohydrates: 4.1g
- Protein: 34.5g
- Cholesterol: 131.4mg
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