Blackened Salmon with Citrus Salad
Healthy, spicy and insanely delicious, this blackened salmon with citrus salad recipe checks all the boxes. It’s easy to make, perfect for holidays or busy weeknights at home. As an added bonus, the entire dish comes together in under 35 minutes and you only need one baking tray.
About this Blackened Salmon Recipe
When prepping the salmon make sure you use a whole fillet. Remove the pin bones, and pat it dry. You can leave the skin on for this recipe. In fact, I think it is easier to transfer the salmon from the baking tray to the platter with the skin on. Plus, baking with the skin on makes the fish more juicy and tender.
Place the prepared salmon fillet on a baking tray lined with parchment paper. Generously rub the fish with the homemade blackening spice rub. Drizzle it with olive oil and bake it for 20-25 minutes. This will give you a medium well temperature. Baking time will vary based on the thickness of the fish and the fat content. When the fish is cooked to your liking, place it on a platter and top it with the citrus salad. Serve warm, room temperature or chilled. This blackened salmon recipe makes eight light servings. Please see below for nutritional information.
Types of Salmon
For this recipe, I used Scottish salmon. I prefer using Scottish or Atlantic salmon when cooking at home. These two types of salmon tend to be fattier than sockeye or coho. They also have a mild flavor that we enjoy. That said, sockeye and coho would work great in the recipe as well. If it is a special occasion or holiday, perhaps Ora King salmon is the best choice. Just be warned, Ora King Salmon is very expensive.
How to Cut Orange Segments
Using a sharp knife, cut the ends off of your orange. Stand the orange upright and slice off the outer skin or peel. Once the segments are exposed, you will be able to see the membrane. The membrane is the thin, paper like connective tissue that holds the orange together. Simply slice next to the membrane on the right side of the segment then again on the left side of the segment. The orange segment should easily pop out, free of any membrane. Repeat for all of the orange segments.
How to Serve Blackened Salmon
For this blackened salmon with citrus salad recipe, I used a whole salmon fillet. Leaving the salmon whole, is a beautiful way to present this dish. People can simply flake off a portion for their meal. You can also cut the salmon into evenly sized portions, but I highly suggest serving the salmon whole.
Store any leftover salmon in an airtight container in the refrigerator for three to four days. You can enjoy it chilled, room temperature or warmed. Warm it in them microwave until it’s heated through. Looking for more salmon recipes? Try my salmon chowder or my teriyaki salmon skewers.
Blackened Salmon with Citrus Salad
- 2 lbs. Scottish salmon, deboned, skin on
- 2 tablespoons olive oil, drizzle the fish
- 1 tablespoon oregano
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper
- ½ teaspoon salt
- ¼ teaspoon cracked black pepper
- 1 cup pomegranate seeds
- ½ cup diced red onion, diced small
- ½ cup chopped parsley, fresh
- 4 oranges , segments only, Cara Cara and Navel oranges
- 1 tablespoon olive oil
- 1.5 tablespoons lemon juice , fresh squeezed
- ¼ teaspoon salt
- baking tray
- mixing bowl
- Preheat your oven to 400 degrees.
- Line a baking tray with parchment paper and set the salmon on top of the paper. Skin side down.
- Debone your salmon and pat it dry with a paper towel.
- In a small mixing bowl, combine the blackening seasoning. This includes, oregano, onion powder, garlic powder, salt, pepper, cayenne pepper, paprika.
- Rub the salmon with the blackening seasoning.
- Drizzle the salmon with olive oil. And place it in the oven for 20 minutes. This will give you a medium- medium well temperature. My salmon was on the thin side, so cooking times will vary.
- While the salmon is cooking, you will prepare the citrus salad.
- In a small mixing bowl, combine red onion, pomegranate seeds, fresh chopped parsley, citrus segments, lemon juice, olive oil and a pinch of salt. Gently toss everything together so the citrus segments do not break apart.
- Once you remove the salmon from the oven, and it’s cooked to your liking, simply slide the fish onto a platter. You can leave it on the parchment paper if you desire, or you can slide it directly onto the platter. Spoon the citrus salad on top, serve and enjoy!