Blackened Salmon with Corn Salsa is a seasoned salmon filet that is baked in the oven and paired with a side of fresh, homemade corn salsa. If you love salmon, be sure to try my Hot Honey Salmon Bites!
Blackened Salmon with Corn Salsa
Salmon is a nutrient-dense superfood, offering a wealth of vitamins and Omega-3 fatty acids. This recipe features a perfectly seasoned salmon filet baked to flaky perfection using homemade blackened seasoning. Paired with vibrant and zesty corn salsa, this dish is a wholesome, flavorful option for lunch or dinner. Whether you’re looking for a nutritious meal or a recipe packed with bold flavors, this one is sure to be a hit!
Key Ingredients
- Salmon: This versatile fish is rich in Omega-3 fatty acids, helping to reduce inflammation and support heart health. It’s also packed with protein and vital nutrients.
- Seasoning: A bold blackened seasoning brings smoky, spicy flavors that complement the salmon perfectly. Make your own for customizable heat levels.
- Corn Salsa: Sweet corn, fresh vegetables, and lime juice come together to create a refreshing salsa that balances the robust flavors of the salmon.
Tips for Making Blackened Salmon
- Prepare the Salmon: Leave the skin on while baking—it helps protect the fish from overcooking. Place the filet skin-side down on a baking sheet lined with foil and lightly greased.
- Season Generously: Drizzle with olive oil and coat evenly with blackened seasoning.
- Bake: Cook in a preheated oven for 16–20 minutes, or until the thickest part of the filet reaches 145°F. For a medium-cooked salmon, remove it closer to 130°F as it will continue cooking after removal.
- Serve with Salsa: Top the salmon with the prepared corn salsa for a fresh and flavorful finish.
How to Make Corn Salsa
To prepare the salsa, combine fresh corn, diced vegetables, lime juice, and seasonings in a large bowl. Mix well, cover, and refrigerate for at least 15 minutes before serving. This salsa can be made ahead of time and stored in the refrigerator for up to one week. It’s a versatile addition to any meal!
Cooking Tips for Perfect Salmon
- Let It Rest: Allow the salmon to sit at room temperature for 15–20 minutes before cooking to ensure even heat distribution.
- Check for Doneness: Use a meat thermometer to ensure accuracy. Salmon is ready when the thickest part reaches 145°F, but for a medium-cooked texture, aim for 130°F and allow carryover cooking.
- Test with a Fork: If you don’t have a thermometer, gently use a fork to check for flakiness; the salmon should be opaque pink on the outside.
Should You Leave the Skin On Salmon?
Yes, unless you are poaching, leave the skin on when baking, grilling, or pan-searing salmon. It acts as a protective barrier, preventing the flesh from overcooking. Always cook it skin-side down for best results.
Can You Eat the Skin?
Salmon skin is safe to eat and full of nutrients, but it’s entirely a matter of preference. If you prefer not to eat it, the skin peels away easily after cooking.
This Blackened Salmon with Corn Salsa recipe is a perfect balance of bold, smoky spices and light, fresh flavors. It’s an excellent choice for a weeknight meal or a special occasion. Give it a try, and let your taste buds enjoy this nutritious, satisfying dish!
Blackened Salmon
Ingredients
Salmon
- 1 salmon filet, approximately 2½ pounds, skin on while cooking
- 2 tablespoons olive oil
- 1 tablespoon blackened seasoning
Corn Salsa
- 1 can (15.25 ounces) sweet corn, drained
- 1 Roma tomato, diced
- ½ medium red onion, diced (approximately 1 cup)
- 1 large jalapeno pepper, seeded and diced
- ¼ cup cilantro, diced
- 1 tablespoon freshly squeezed lime juice, approximately half a lime
- 1 tablespoon green onion, thinly sliced
- ½ teaspoon garlic, minced
- ½ teaspoon kosher salt
- lime wedges, for garnish
Instructions
- Place a rack in the center of your oven and preheat to 400°F. Line a baking sheet with aluminum foil. (You can use non-stick spray if you plan on serving and eating the skin. If you do not use spray, the skin will stick to the pan and the salmon will easily come away from the skin for serving.)
- Place the salmon filet skin-side down on the lined baking sheet. Drizzle with olive oil.
- Sprinkle the entire salmon with blackened seasoning, gently rubbing the seasoning onto the filet.
- Bake for 16-20 minutes, or until the salmon is flaky and cooked through. (For medium, cook to an internal temperature of 130°F.)
- Meanwhile, in a large bowl, combine corn, tomato, red onion, jalapeno, cilantro, lime juice, green onion, garlic, and kosher salt. Mix well and place in the refrigerator to chill as the salmon is cooking.
- When the salmon is done, top with the corn salsa. If desired, squeeze a lime wedge over the salsa.
- Cut the salmon into single-serving portions and serve.
This recipe is adapted from Iamhomesteader’s Blackened Salmon.
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