Healthy, spicy and insanely delicious this blackened citrus salmon checks all the boxes. It’s easy to make, perfect for holidays or weeknights at home. As an added bonus, the entire dish comes together in under 35 minutes.
What I love most about this blackened citrus salmon recipe is how stunning it looks when its completely finished. I recently developed this recipe for a dinner party I was hosting at my home, and everyone was blown away by how beautiful it looked and how amazing it tasted.
So, if you’re looking for new and exciting was to dress up some salmon for your next dinner, give this recipe a try. It’s slightly spicy, slightly sweet and perfectly delicious. Everyone will love it!
Blackened Citrus Salmon
- baking tray
- mixing bowl
- 1 lb. Scottish salmon deboned and skin on
- 2 tablespoons olive oil drizzle the fish
- 1 tablespoon oregano
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
- cracked black pepper
- 3/4 cup pomegranate seeds
- 1/2 cup diced red onion diced small
- 1/4 cup chopped parsley fresh
- Segments from 3 oranges I used Cara Cara and Navel oranges
- 1 tablespoon olive oil
- Pinch salt
- 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.
- Dust 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 well temperature. My salmon was on the thin side, so a thicker piece may take longer to reach medium well.
- While the salmon is cooking, you will prepare the citrus topping.
- In a small mixing bowl combine, red onion, pomegranate seeds, fresh chopped parsley, citrus segments, 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!
Author: Sarah Thomas-DrawbaughSarah Thomas-Drawbaugh is a recipe developer and creator of the brand, Healthyish Foods®. Sarah makes plant-based, fish and chicken recipes that are simple and delicious. Her work can be seen in Healthy-ish by Bon Appetit and Bon Appetit Magazine (digital), Women’s Health Magazine (digital) and Mind Body Green. Sarah is a Pittsburgh, PA native but currently lives in Vail, Colorado with her husband, Dan and rescue dog, Graci!