Name: Blackened Salmon with Charred Vegetables
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: For the blackened salmon:; 4 salmon fillets (6 oz each); 1 tbsp paprika; 1 tsp garlic powder; 1 tsp onion powder; 1/2 tsp cayenne pepper (adjust to taste); 1/2 tsp dried thyme; 1/2 tsp dried oregano; 1/2 tsp salt; 1/2 tsp black pepper; 2 tbsp olive oil or butter (for searing); Lemon wedges (for serving); For the charred vegetables:; 1 zucchini or yellow squash, sliced; 1 red bell pepper, sliced; 1 red onion, cut into chunks; 1 cup cherry tomatoes; 2 tbsp olive oil; Salt and pepper to taste; Optional: 1 tbsp balsamic vinegar or lemon juice for finishing

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Blackened Salmon with Charred Vegetables is one of my favorite healthy meals that still delivers big on flavor. The salmon is coated in a bold, smoky spice blend and pan-seared until it forms a dark, flavorful crust. Paired with tender-crisp vegetables kissed by high heat, this dish brings together color, texture, and taste in every bite—no boring dinners here.

Why You’ll Love This Recipe

I love this recipe because it’s fast, nutritious, and full of personality. The blackening spices give the salmon an irresistible crust without deep frying or breading, and the high-heat char on the veggies brings out their natural sweetness while adding a hint of smokiness. It’s a one-skillet or sheet-pan kind of meal that’s perfect for busy weeknights but still impressive enough for guests. Blackened Salmon with Charred Vegetables

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the blackened salmon:

Salmon fillets (skin on or off)
Paprika
Garlic powder
Onion powder
Cayenne pepper (adjust to taste)
Dried thyme
Dried oregano
Salt
Black pepper
Olive oil or butter (for searing)
Lemon wedges (for serving)

For the charred vegetables:

Zucchini or yellow squash (sliced)
Red bell pepper (sliced)
Red onion (cut into chunks)
Cherry tomatoes
Olive oil
Salt and pepper
Optional: balsamic vinegar or lemon juice for finishing

Directions

I pat the salmon dry and mix all the blackening spices in a small bowl.
I rub the spice blend evenly over both sides of the salmon fillets.
In a hot cast-iron skillet or heavy-bottomed pan, I add a little oil and sear the salmon for about 3–4 minutes per side, or until blackened and cooked through. I remove it from the pan and let it rest.
In the same skillet (or separately on a grill or sheet pan), I toss the vegetables with olive oil, salt, and pepper.
I cook the veggies over high heat until lightly charred and tender—about 8–10 minutes—stirring occasionally to get that nice sear.
I plate the vegetables with the salmon on top and squeeze fresh lemon juice over everything for brightness.

Servings and timing

This recipe serves 4 people.
Prep time: 10 minutes
Cook time: 15–20 minutes
Total time: 25–30 minutes

Variations

I switch up the vegetables with whatever I have—broccoli, asparagus, or carrots all work great.
For a spicier version, I increase the cayenne or add chili flakes.
I grill everything outside in warmer months for even more smoky flavor.
I’ve served this over rice, quinoa, or cauliflower rice to make it more filling.
A drizzle of garlic aioli or herby yogurt sauce on top adds a creamy contrast.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use a skillet over medium heat to gently warm the salmon and veggies without overcooking. The microwave works too, but I reheat in short intervals and add a splash of water or oil to keep things moist. Blackened Salmon with Charred Vegetables

FAQs

What does “blackened” mean in cooking?

It refers to coating meat or fish with a flavorful spice mix and cooking it in a hot skillet until a dark crust forms. It’s not burnt—it’s deeply seared and full of smoky flavor.

Can I bake the salmon instead of searing it?

Yes, I bake it at 400°F for about 12–15 minutes. It won’t get the same crust, but it still tastes great with the spice blend.

What kind of pan works best for blackened salmon?

I always use a cast-iron skillet because it holds heat well and gives the best sear. A stainless steel pan works too—just avoid nonstick if possible.

Can I use frozen salmon?

Yes, I thaw it completely and pat it very dry before seasoning and cooking. Excess moisture will prevent a good crust from forming.

How do I know when the salmon is cooked?

I look for the salmon to be opaque and flake easily with a fork. The internal temperature should be 125°F for medium and 145°F for well done.

Conclusion

Blackened Salmon with Charred Vegetables is a bold, healthy, and satisfying meal that’s always in rotation in my kitchen. I love how easy it is to prepare, how stunning it looks on the plate, and how every bite bursts with flavor. Whether I’m making it for a weeknight dinner or serving it to friends, this dish never fails to impress.