Name: Blackened Salmon with Charred Vegetables
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 4 (6-ounce) salmon fillets, about 1-inch thick; 2 tablespoons smoked paprika; 1 tablespoon garlic powder; 1 tablespoon onion powder; 1 ½ teaspoons dried thyme; 1 teaspoon cayenne pepper (or to taste); 1 teaspoon freshly ground black pepper; 1 teaspoon sea salt; 2 tablespoons avocado oil or ghee; 1 bunch asparagus (about 1 pound), trimmed; 2 large bell peppers, mixed colors, sliced into 1-inch strips; 1 large red onion, cut into ½-inch wedges; 1 pint cherry tomatoes; 2 tablespoons olive oil; Sea salt and black pepper, to taste; 1 lemon, cut into wedges; ¼ cup fresh parsley, chopped (optional)

Why You’ll Love This Recipe

I like this recipe because it balances hearty salmon with fresh, vibrant vegetables. The blackening spice blend creates a rich, savory crust without overpowering the fish, while the roasted vegetables add sweetness and depth. It’s a restaurant-worthy dish that I can easily make at home, perfect for weeknights or special occasions.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the Perfect Blackened Salmon:
4 (6-ounce) salmon fillets, about 1-inch thick
2 tablespoons smoked paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 ½ teaspoons dried thyme
1 teaspoon cayenne pepper (or more, to taste)
1 teaspoon freshly ground black pepper
1 teaspoon sea salt
2 tablespoons avocado oil or ghee

For the Vibrant Charred Vegetables:
1 large bunch asparagus (about 1 pound), trimmed
2 large bell peppers, mixed colors, sliced into 1-inch strips
1 large red onion, cut into ½-inch wedges
1 pint cherry tomatoes
2 tablespoons olive oil
Sea salt and black pepper, to taste
1 fresh lemon, cut into wedges, for serving
¼ cup fresh parsley, chopped (optional)

Directions

I combine smoked paprika, garlic powder, onion powder, dried thyme, cayenne pepper, black pepper, and salt in a bowl to make the spice blend.
I preheat my oven to 425°F (220°C). On a baking sheet, I toss asparagus, bell peppers, onion wedges, and cherry tomatoes with olive oil, salt, and pepper. I spread them evenly so they roast instead of steam.
I roast the vegetables for 15–20 minutes, tossing halfway through, until tender-crisp with charred edges.
While the vegetables roast, I pat the salmon fillets completely dry, then coat the flesh side generously with the spice blend, pressing it into the surface.
I heat a cast-iron skillet over medium-high heat until very hot. I add avocado oil, then place the salmon fillets seasoned-side down. I sear them undisturbed for 2–4 minutes until a dark crust forms.
I flip the salmon, reduce the heat to medium, and cook for another 3–5 minutes, until the fish flakes easily with a fork.
To serve, I arrange the roasted vegetables on plates, place the salmon on top, and finish with fresh parsley and lemon wedges for squeezing.

Servings and Timing

This recipe serves 4. Prep time is about 15 minutes, cook time is 20 minutes, and total time is about 35 minutes.

Variations

Sometimes I swap salmon for cod or halibut for a lighter twist. If I want extra heat, I increase the cayenne or add chili flakes to the spice blend. I also like roasting zucchini or eggplant along with the vegetables for even more variety. For a Mediterranean spin, I drizzle the finished dish with a little balsamic glaze.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 2 days. To reheat, I warm the salmon gently in a skillet over low heat or in the oven at 300°F until just heated through. I avoid microwaving since it can dry out the fish. The vegetables reheat well the same way or can be tossed into salads or grain bowls cold.

FAQs

Can I grill the salmon instead of pan-searing?

Yes, I grill it over high heat for the same blackened effect, about 3–4 minutes per side.

Can I make this recipe without cayenne pepper?

Yes, I reduce or omit it if I want a milder flavor. Smoked paprika still gives plenty of depth.

Do I need to use cast iron for the salmon?

Cast iron works best for a crust, but any heavy-bottomed skillet will do.

Can I make the spice blend in advance?

Yes, I mix a larger batch and store it in an airtight container for up to 6 months.

How do I know when the salmon is done?

I check if it flakes easily with a fork and has an internal temperature of 125–130°F for medium doneness.

Can I roast the vegetables on the same pan as the salmon?

I prefer separate cooking because the salmon cooks faster and at high heat in a skillet.

Can I use frozen salmon fillets?

Yes, I thaw them completely, pat dry, and season before cooking.

What other oils can I use for blackening?

Grapeseed oil or clarified butter (ghee) are great alternatives with high smoke points.

Can I serve this dish with a sauce?

Yes, I sometimes add a dollop of garlic aioli, yogurt sauce, or chimichurri on the side.

Can I meal prep this recipe?

Yes, I cook the salmon and veggies ahead, then store separately. They reheat well and make a great lunch box meal.

Conclusion

I love how this blackened salmon with charred vegetables combines smoky, spicy, and sweet flavors in one wholesome dish. It’s quick enough for a weeknight yet impressive enough for entertaining, making it one of my favorite go-to recipes for a balanced and flavorful meal.

Blackened Salmon with Charred Vegetables