Blackened Salmon  copyright danabueno

A vegan I would be if it weren’t for salmon. I haven’t wanted to, or been willing to, give it up. Admittedly, I actually have salmon “cravings”. It tops the charts as one of my favorite meals Bueno makes for our family!! When preparing salmon, he will cook extra for me to have for lunch the next day (or I eat it straight out of the refrigerator for breakfast).

I take Omega-3 supplements each day, but a pill doesn’t satisfy me as much as the real thing. Having said that, we do consider our salmon sources carefully. Before there were Apps, I carried a card in my wallet from Seafood Watch to help me purchase seafood responsibly. Now they have a cool App listing the Best Seafood Choices, Good Alternatives, and What to Avoid. Locally we shop for seafood at Robert’s Seafood Market. If you are unable to find good resources for seafood locally, we like Vital Choice Seafood. Here is a link to Seafood Watch from the Monterey Bay Aquarium.

I have paired Bueno’s Blackened Salmon with Citrus Vinaigrette dressed spinach leaves, red onions and Cara Cara orange sections. For the vinaigrette I used our recipe found here –  Kale and Fennel Salad with Orange Vinaigrette {using freshly squeezed Cara Cara orange juice instead of Blood Orange juice}. I drizzled the vinaigrette on a bed of spinach leaves, added thinly sliced red onions and sections of Cara Cara oranges.

For Bueno’s wine pairings with Salmon, visit our Wine Pairing for Salmon post.

Cara Cara oranges  copyright danabueno

Blackened Salmon  copyright danabueno


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Bueno's Making Blackened Salmon
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 4
Blackened Salmon Filets
  • 1 tablespoon paprika {I use Hungarian paprika}
  • 1½ teaspoon cayenne pepper
  • 1½ teaspoon dried thyme
  • 1½ teaspoon dried oregano
  • 1½ teaspoon freshly ground pepper
  • 1 tablespoon organic sugar
  • 1 tablespoon kosher salt
  • 4 salmon filets, or more
  1. Place salmon filet skin side down on a plate or baking dish.
  2. Sprinkle blackening seasoning on salmon, allow to set for 10 minutes at room temperature.
  3. Heat 1-2 tablespoons oil (we like coconut oil) in a nonstick pan on medium heat.
  4. Bueno likes to cook the salmon skin side up first. He cooks the salmon skin side up for 5 minutes.
  5. Turn salmon over so skin side is down and cook for 5 more minutes.
  6. Place pan cooked salmon on foil or a baking dish and put into a preheated 350 degree oven for about 3-5 minutes.
  7. Remove salmon from the oven and allow to rest at room temperature for about 10 minutes before serving
You will have extra blackening seasoning. Refrigerate.


Some additional recipes I think you would enjoy:

Cara Cara, Avocado & Queso Fresco Salad from Perpetually Chic


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