Blackened salmon by Bake Bellissima

This blackened salmon dish is fragrant and delicious. The seasonings bring spice and heat, and the cooking method produces salmon fillets that are moist on the inside with a delicious blackened crust on the outside.


Heating the coriander seeds livens up the flavor of the spice, and makes the spice rub extra fragrant.


Tip: Make sure the oil in the pan is hot enough to sear the salmon properly.

Blackened salmon by Bake Bellissima

Blackened salmon by Bake Bellissima

Blackened salmon

Author: adapted from Fine Cooking


  • 4-6 salmon fillets without skin
  • 3 Tablespoons olive oil
  • For the spice rub
  • 1 Tablespoon coriander seeds
  • 2 Tablespoons sweet paprika
  • 1 teaspoon cayenne pepper optional
  • 1/2 teaspoon dried thyme
  • 2 teaspoons grated lemon zest
  • 1 1/2 teaspoon fine sea salt


  1. Preheat oven to 425F.
  2. Heat the coriander seeds in a small skillet over medium heat, for a few until they are fragrant. Allow to cool for a few minutes and grind in a small grinder. You can also use a mortar and pestle for this purpose. Add the remaining spices, salt and lemon zest, and mix well.
  3. Coat the salmon fillets on both sides with the spice rub.
  4. Heat 3 tablespoons olive oil in large oven proof skillet over medium-high heat. Sear the salmon fillets for about 2 minutes per side. Place the pan in the oven to finish cooking for just 4-6 minutes depending on thickness. You want the salmon to be barely cooked in the center.
  5. Serve with lemon wedges.

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