Baked Blackened Salmon with optional coconut rice is a blast of flavor, spiced to perfection and easy to whip up for a nutrient dense meal.

Why Make This Delicious Baked Blackened Salmon

Blackened salmon, with its perfect delicious red exterior and moist, succulent interior, is a dish that not only tantalizes the taste buds but also showcases the artistry of cooking.

Turn any boring salmon meal into a delicious zesty meal by combining some pantry staple spices and seasoning. You will love this salmon served over an optional creamy coconut rice. A sweet, spicy concoction the whole family will love and ready in about 20 minutes! Also consider my Firecracker Salmon, it’s great too. If you want a more comfort style meal, Baked Salmon Pasta is always a great one.

Key Ingredients Needed

Salmon. I prefer wild caught salmon, it is typically the most nutrient dense option but you can chose any type of salmon you prefer.

Seasoning. Smoked paprika, cayenne pepper, garlic powder, onion powder, black pepper, dried oregano, salt.

Coconut Milk. If you are making the creamy coconut rice, you will need one can of coconut milk preferably full fat but this is up to you. The full fat option adds a great creamy texture.

All other ingredients and measurements can be found in the recipe card below. 

Recipe Variations

Salmon. I have only tested this recipe with salmon, however I am confident white fish will work, times will need to be adjusted a bit.

Sugar. This is for the coconut rice. This is optional, I love the sweetness it adds to the coconut rice.

How To Make This Recipe

Step One. Start the coconut rice, this will take about 20 minutes to make. Preheat the oven to 375º. Prepare a lined baking with parchment paper to help with cleanup.

Because rice grains vary greatly, please keep in mind I am using long grain rice and this recipe is for long grain. Rinse the rice, add it to a medium sized sauce pan. Add in the water, coconut milk, sugar. Bring it to a simmer with a lid on and simmer lightly for 20 minutes or until the liquid is absorbed and rice is al dente. 

Step Two. Mix all the seasonings in a bowl whisk well. Place salmon on the baking sheet, skin side down if it has skin. Pat it dry with a paper towel. Rub the olive oil over the top of the salmon. Sprinkle the blackened seasoning over the oiled salmon and rub the seasoning in. Don’t worry about getting the underbelly of the salmon.

*If your salmon is smaller than 2.5 lbs, you may want to only use half or 3/4ths of the seasoning mix.

Step Three. Place the salmon in the preheated oven. Cook for about 14-15 minutes. After the time is up, place the oven on broil, high and broil the salmon for about 2-3 minutes to get a nice little blackened texture on the top. Pull the salmon out, squeeze with lemon and serve over the optional coconut rice or other pairings of choice. Enjoy!

Store leftovers in an airtight container in the fridge for up to 4 days. You can freeze these for up to 2 months.   

Recipe FAQs

Baked Blackened Salmon Recipe Tips

Watch the Cooking Time. Baking times can vary depending on the thickness of the salmon fillets and your oven’s temperature accuracy.

Check for Doneness. Salmon is done when it easily flakes with a fork. Be cautious not to overcook, as this can result in dry salmon. The internal temperature should reach 145°F (63°C).

Use Quality Salmon. Start with fresh, high-quality salmon fillets. Look for fillets with firm flesh and a vibrant color. The richness of the salmon’s flavor will shine through when paired with the bold blackening spices.

Recipe Pairings

This salmon is great served over the creamy coconut rice with a side of broccoli, however you can lighten the meal up a lot by serving over cauliflower rice and skipping the traditional rice. Consider serving the salmon with a delicious salad, my Roasted Red Pepper Salad or Butternut Squash & Feta Salad both would be wonderful.

Other Salmon Recipes To Try

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