Why You’ll Love This Recipe
This recipe is ideal for anyone who loves a punch of spice and smoky depth in their meals. The blackened seasoning gives the salmon a perfectly crisp crust while keeping the inside moist and flaky. The charred vegetables add texture and sweetness, balancing the heat from the fish. It’s a one-pan meal that’s easy to prep, clean, and customize to your favorite vegetables or spice level.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Salmon fillets, skin on or off
- Olive oil
- Smoked paprika
- Garlic powder
- Onion powder
- Dried thyme
- Dried oregano
- Cayenne pepper (adjust to taste)
- Salt and black pepper
- Bell peppers, sliced
- Zucchini, sliced
- Red onion, cut into wedges
- Cherry tomatoes
- Fresh lemon wedges, for serving
- Fresh parsley or cilantro, chopped (optional garnish)
Directions
- Preheat oven to 425°F (220°C) or heat a grill pan over medium-high heat.
- In a small bowl, mix together paprika, garlic powder, onion powder, thyme, oregano, cayenne, salt, and pepper.
- Pat the salmon fillets dry and rub them all over with olive oil. Then coat each fillet generously with the spice mix.
- In a large bowl, toss vegetables with olive oil, salt, and pepper.
- Spread vegetables on a baking sheet or grill tray in a single layer. Roast or grill for 20–25 minutes, stirring once, until charred and tender.
- Meanwhile, cook salmon in a hot skillet or grill pan for 3–4 minutes per side, depending on thickness, until blackened and cooked through.
- Serve salmon alongside charred vegetables with a squeeze of fresh lemon and optional herb garnish.
Servings and timing
This recipe serves 4 people.
Prep time: 15 minutes
Cook time: 20–25 minutes
Total time: about 40 minutes
Variations
- Milder Version: Reduce or omit cayenne pepper for less heat.
- Citrus Twist: Add orange or lime zest to the spice mix for brightness.
- Different Proteins: Try blackened shrimp, chicken, or tofu in place of salmon.
- Veggie Swap: Use asparagus, eggplant, or Brussels sprouts depending on the season.
- Grill Option: Prepare everything on an outdoor grill for even more smoky flavor.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, warm in a skillet over medium heat or in the oven at 350°F (175°C) until heated through.
Microwave reheating is possible but may affect the texture of the salmon and vegetables.
Avoid freezing as the vegetables may become mushy upon thawing.
FAQs
What is blackened seasoning?
Blackened seasoning is a bold spice blend typically made from paprika, garlic powder, onion powder, thyme, oregano, cayenne, salt, and pepper. It creates a flavorful crust when seared at high heat.
Can I make this dish in the oven?
Yes, you can bake both the salmon and vegetables. Bake salmon at 400°F (200°C) for 12–15 minutes or until it flakes easily with a fork.
Do I need to remove the salmon skin?
No, the skin can stay on and crisps nicely in a pan. You can remove it after cooking if you prefer.
Can I use frozen salmon?
Yes, but thaw it completely and pat dry before applying the spice rub to ensure even cooking and proper searing.
What vegetables work best for charring?
Firm vegetables like bell peppers, zucchini, red onion, eggplant, and cherry tomatoes char well under high heat.
Is this recipe spicy?
It has a medium kick from cayenne pepper. You can adjust the amount to make it milder or spicier.
Can I meal prep this dish?
Absolutely. Cook the components ahead of time and store separately. Reheat and assemble just before eating.
What’s the best pan to use for blackening?
A heavy cast-iron skillet works best for achieving the signature blackened crust.
How do I know when salmon is done?
Salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
What sides go well with this dish?
This dish pairs well with quinoa, couscous, brown rice, or a simple green salad for a complete meal.
Conclusion
Blackened Salmon with Charred Vegetables is a fiery, flavorful dish that brings together spicy, smoky fish and perfectly roasted veggies for a wholesome, satisfying meal. Easy to prepare and endlessly customizable, it’s a great option for busy weeknights or flavorful weekend dinners. Serve it fresh and hot with a splash of lemon, and you’ve got a dish that hits every note.
PrintBlackened Salmon with Charred Vegetables
Blackened Salmon with Charred Vegetables is a bold, spicy, and healthy meal featuring seared salmon fillets coated in smoky blackened seasoning, paired with perfectly roasted vegetables. It’s a quick, low-carb dinner that’s full of flavor and perfect for any night of the week.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling, Roasting
- Cuisine: American
Ingredients
- 4 salmon fillets (about 6 oz each), skin on or off
- 2 tbsp olive oil (plus more for vegetables)
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp dried thyme
- ½ tsp dried oregano
- ¼ tsp cayenne pepper (adjust to taste)
- Salt and black pepper to taste
- 2 bell peppers, sliced
- 2 zucchinis, sliced
- 1 red onion, cut into wedges
- 1 cup cherry tomatoes
- Fresh lemon wedges, for serving
- Fresh parsley or cilantro, chopped (optional garnish)
Instructions
- Preheat oven to 425°F (220°C) or heat a grill pan over medium-high heat.
- In a small bowl, mix paprika, garlic powder, onion powder, thyme, oregano, cayenne, salt, and black pepper.
- Pat salmon fillets dry and rub with olive oil. Coat each fillet with the blackened seasoning mix.
- In a large bowl, toss bell peppers, zucchini, red onion, and cherry tomatoes with olive oil, salt, and pepper.
- Spread vegetables on a baking sheet in a single layer. Roast for 20–25 minutes, stirring once, until charred and tender.
- While vegetables roast, heat a skillet or grill pan over medium-high heat and cook salmon for 3–4 minutes per side, or until cooked through and blackened on the outside.
- Serve salmon alongside charred vegetables with fresh lemon wedges and optional herb garnish.
Notes
- Adjust cayenne for a milder or spicier flavor.
- Use a cast-iron skillet for best blackening results.
- Frozen salmon works well—just thaw and pat dry first.
- Don’t overcrowd the pan when searing salmon for an even crust.
- Best served fresh; reheating may affect texture.
Nutrition
- Serving Size: 1 salmon fillet with vegetables
- Calories: 410
- Sugar: 6g
- Sodium: 520mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 85mg
