30-Minute Blackened Salmon Sheet Pan

Date night or simple weeknight meal, this is it! It’s on the healthier side and refreshing– a refreshing change of pace from the winter comfort food.

Now don’t get me wrong, I love winter comfort food, but I need a break from it here and there. This blackened salmon has spice, citrus and sweet. The flavors together bring this dish to life. Trust me, do not skip the honey for the sweet! I buy the salmon on Sunday as I’m meal prepping and make this on Monday or Tuesday so it’s still fresh.

When buying salmon, I buy 6oz pieces because that’s a good serving size. 8oz almost gets to be a little too much salmon.

30-Minute Blackened Salmon Sheet Pan

Prep time: 5 minutes | Cook time: 20-25 minutes | Total time: 30 minutes


  • Pieces of salmon, I purchase 6 oz pieces
  • 3 tbs olive oil
  • 1/2 tsp cayenne pepper
  • 1 tbs paprika
  • 2 tsp garlic powder
  • 1 tsp ground mustard
  • 1 tsp salt
  • 2 tsp oregano
  • 2 tbs honey
  • 1 lime, cut in half


  • Preheat your oven to 400 degrees.
  • While that’s preheating, grab a baking sheet pan and drizzle the olive oil on the sheet pan. Using a brush, brush the oil around making sure to coat the areas the salmon will be set.
  • In a small glass bowl, make the blackening spice by combining the cayenne pepper, paprika, garlic powder, salt and ground mustard (optional). Use less cayenne pepper if you don’t want it to be too spicy.
  • Using a spoon or small sifter, sprinkle the top of the salmon with the the blackening mixture making sure to coat all of the top.
  • Sprinkle the oregano on top of the blackening spice.
  • Bake the salmon for 20-25 minutes in the preheated oven, until the top begins to brown and crisp up. Be careful not to overcook.
  • Remove the salmon from the oven and squeeze about 1 tsp of lime juice over each piece of salmon ensuring the juice is distributed across the top.
  • Slowly drizzle the honey in a straight line down the center of the piece of salmon longways. Do so for each piece of salmon.
  • Serve immediately!

XO, Rachel

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