Sheet Pan Blackened Salmon with Garlicky Kale
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From chef Alex Guarnaschelli, this sheet-pan salmon with kale makes a quick, healthy, and seriously delicious weeknight dinner.
Modestly adapted from Alex Guarnaschelli’s gorgeous new cookbook, Cook with Me: 150 Recipes For the Home Cook, this sheet-pan blackened salmon with garlicky kale makes a wonderful weeknight dinner. In fact, the recipe is so quick, delicious, and healthy, it’s worth the cost of the book alone. Before roasting, the salmon fillets are coated with olive oil and sprinkled with blackening seasoning — a blend of paprika, cayenne pepper, garlic powder, dry mustard, and oregano — which is delicious in and of itself. Then, before serving, the salmon is drizzled with honey and lime to brighten the flavor. The garlic-tossed kale is roasted right alongside the fish until slightly crispy, making a lovely side dish.
What You’ll Need To Make Blackened Salmon with Garlicky Kale
Step-by-Step Instructions
Begin by making the blackening seasoning. In a small bowl, combine the paprika, cayenne pepper, garlic powder, dry mustard, oregano, and 3/4 teaspoon salt. 
Stir until evenly mixed and no lumps remain.
Use 1 tablespoon of the oil to grease a rimmed sheet pan. Place the salmon filets, skin-side down, on the pan, leaving space between them; drizzle the salmon with 2 tablespoons of the oil.
Sprinkle the spice mix evenly over the salmon.
Prepare the Kale: In a medium bowl, combine the kale with the remaining 2 tablespoons of oil, the minced garlic, and a pinch of salt.
Using tongs, toss well.
Arrange the kale all around (but not covering) the salmon; it’s okay to pile it up a bit, as it will shrink significantly as it roasts.
Place the pan on the lower-middle rack and roast for 12 to 14 minutes for medium-cooked salmon. (If you prefer your salmon medium-rare, cook 10 to 12 minutes. For well-done, cook 15 to 17 minutes.) Remove the pan from the oven and drizzle the honey over the fish. Then sprinkle the lime zest and juice over the fish.
Serve immediately and enjoy.
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Sheet Pan Blackened Salmon with Garlicky Kale
From chef Alex Guarnaschelli, this sheet-pan salmon with kale makes a quick, healthy, and seriously delicious weeknight dinner.
Ingredients
- ½ teaspoon sweet paprika
- ½ teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon dry mustard
- 1 teaspoon dried oregano
- Salt
- 5 tablespoons extra virgin olive oil, divided
- 4 (6 to 8-ounce portions) salmon fillets, skin on
- 1 bunch Tuscan kale (about 8 ounces), stems removed, leaves torn into bite-sized pieces
- 2 garlic cloves, minced
- 1 tablespoon honey
- Grated zest and juice of 1 lime
Instructions
- Preheat the oven to 400°F and set an oven rack in the lower-middle position.
- Prepare the Salmon: In a small bowl, combine the paprika, cayenne pepper, garlic powder, dry mustard, oregano, and ¾ teaspoon salt; stir until evenly mixed and no lumps remain. Use 1 tablespoon of the oil to grease a rimmed sheet pan. Place the salmon filets, skin-side down, on the pan, leaving space between them; drizzle the salmon with 2 tablespoons of the oil. Sprinkle the spice mix evenly over the salmon.
- Prepare the Kale: In a medium bowl, using tongs, toss the kale with the remaining 2 tablespoons of oil, the minced garlic, and a pinch of salt. Arrange it all around (but not covering) the salmon; it's okay to pile it up a bit, as it will shrink significantly as it roasts.
- Place the pan on the lower-middle rack and roast for 12 to 14 minutes for medium-cooked salmon. (If you prefer your salmon medium-rare, cook 10 to 12 minutes. For well-done, cook 15 to 17 minutes.) Remove the pan from the oven and drizzle the honey over the fish. Then sprinkle the lime zest and juice over the fish. Serve immediately.
Pair with
Nutrition Information
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- Per serving (4 servings)
- Calories: 557
- Fat: 41 g
- Saturated fat: 8 g
- Carbohydrates: 11 g
- Sugar: 6 g
- Fiber: 3 g
- Protein: 38 g
- Sodium: 591 mg
- Cholesterol: 94 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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My husband and I are big fans of Salmon. I have tried many recipes and this one looks awesome. We love kale and all the seasonings look great. Thanks for sharing and I will be trying the rest of your salmon recipes.
Even though I have not made this recipes yet I know it’s going to be fantastic!!
I have made this several times since you posted the recipe. I also bought Alex’s cookbook. Thank you for sharing all your wonderful recipes!
This was a big hit and I will definitely make this again – love so many of your recipes
Great recipe!! You can spice it up or tone it down for the kiddos. When I make this for the kiddos I just leave the cayenne out. This meal tastes like it took you hours to make but it is so quick and easy. I have also made this with different types of fish when I don’t have salmon on hand. Definitely give it a try!!! Love this chef
Fantastic simple recipe! We used or own garden kale and left out the oregano as it is a strong flavor and I don’t love it. Enjoyed by the whole family.
This is now part of our weekly rotation. The garlicky Kale is a really good pairing. The kale doesn’t stay crisp as a leftover so be sure to gobble it up while it’s hot and fresh!
I’ve never been a big fan of kale but every recipe I’ve tried from this website has been delicious so I figured this was worth a try. Super-yummy! The kale had a great flavor and a slightly crunchy texture like super-thin potato chips. Salmon was also wonderful especially if you enjoy spicy food. Only took 12 minutes of baking time and just a single cookie sheet to wash, so a perfect dinner that’s healthy, tasty, easy and fast.
This is one of my go to salmon recipes, it’s so easy and flavorful! I always cook it for 17min to get well cooked salmon
Hi! Can I use baby kale? I accidentally bought a gigantic box to make your Lemon chickpea salad
I think it will work, but it may get wilted (similar to spinach). It will still be good — the texture will just be different. Hope you enjoy
Delicious recipe. The sockeye salmon available here at Wegman’s, Whole Foods and Sprouts is shaped differently than what is pictured here (nowhere near as narrow and thinner pieces) but I figured weight was close but I had to keep an eye on time in the oven-14 mins was perfect. Using a prepped bag of chopped Tuscan kale made recipe prep even easier. Served with cauliflower puree (available frozen) and crescent rolls. Great for quick weeknight meal, love how fast fish and kale were to prep. I spent the most time stirring the frozen cauliflower cream and adding butter and thyme to make it taste good but it was worth it because it added a nice balance to the other flavors.
Hi Stephanie,
I have made this recipe several times and found that something called “center cut” salmon is the way to go. It isn’t cheap, but I know that Fresh Market and my Whole Foods both carry it in their meat/seafood departments.