Blackened Salmon

Paleo Blackened Salmon

A staple protein source in my kitchen, salmon (especially wild caught) is chock full of goodness: omega 3s, vitamin D, B12, niacin and selenium. I usually enjoy salmon or trout 2 to 3 times a week between dinners and taking leftovers for lunch.

If salmon isn’t already a regular part of your dietary repertoire, I highly suggest you make it one. This recipe makes it easy to enjoy this versatile and incredibly nutritious food – the end result is flaky, juicy and flavourful and broiling gives salmon the most beautiful crust on the outside.


  • Salmon filets
  • Fresh lemon
  • Garlic powder
  • Onion powder
  • Chili powder
  • Chipotle powder
  • Ground black pepper
  • Sea salt


Preheat the oven’s broiler and set the oven rack about 6 inches from the heat source. Line a pan with aluminum foil.

Place the salmon fillets skin-side down on the prepared pan and season with desired amounts of the herbs and spices above (saving salt until fish is cooked).

Broil in the preheated oven for 3 minutes. Turn salmon fillets so that the side of the fillet faces up and broil for 3 minutes. Turn the fillets to place the opposite side facing up and broil until the fish flakes easily with a fork, about 3 additional minutes, or until a golden brown crust has formed over the top of the fish.

Serve with a side of roasted vegetables of your choice – pictured are asparagus stalks roasted in a bit of garlic, butter, salt and pepper.