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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This is an outstanding recipe and will be the one I reach for frequently!
This is my favorite kind of recipe- quick, healthy, delicious and forgiving! I goofed and accidentally used ground ginger instead of dry mustard in the seasoning rub and the salmon still tasted great!
I did follow the timing for well done salmon (I went with a time in the middle of the range given) and I would say this was a bit over cooked so when I make this again I will try to remember to keep that in mind.
Love this recipe – have been using Mikes Hot Honey at the end with the lime. Really want to double the recipe for a Shabbat dinner – would it be best to cook the salmon separately first and then put a whole pan of Kale in just before serving? If I use convection function would two pans cook correctly at the same time? Thanks so much!!
Glad you like it! Yes, if you want to double it, I’d cook the salmon first (as it will also taste good warm or at room temperature) and then put the kale in. Hope that helps!
I make this at least once a week – it’s SO good!!!
I just made this as a single portion for lunch and what fantastic flavor! I am not usually a fan of kale but this was delicious! Will definitely put in the lunch rotation for as long as my telework lasts!
Amazing recipe! The only adjustment I made was to cut the amount of cayenne in half because we’re wimpy when it comes to spice. The addition of the honey and lime took this to the next level and I can’t imagine the recipe without it. I had about 1 inch filets and baked for about 15 minutes to a perfect medium.
The only Kale available was the common curly kale but it crisped up perfectly. I’ve never tried to make kale chips and now I don’t think I’ll make kale any other way. This recipe will definitely be on my salmon rotation! Thanks Jenn for sharing another fabulous recipe!
AMAZING!! I followed the recipe exactly and it was so good!! I will definitely be adding this to my weekly rotation.
This was a deliciously simple recipe. Paired wonderfully with the garlicky kale! Thanks for the healthy recipe that tastes so good.
Simple, fast and delicious. It came together in about 30 minutes start to finish. I was nervous that the salmon would need some salt but stayed true to the recipe because Jenn’s recipes are typically spot on in flavor (even though I know this is Alex G’s recipe). This did not disappoint. The seasoning adds plenty of flavor and the mustard powder adds a nice kick. Love that the salmon and kale cook together on one sheet- genius. Will be adding it to the rotation.
I saw Alex make this on the kitchen & couldn’t wait to try it! Tonight will be the 3rd time I’ve made it and I can’t wait for dinner! Perfect hot out of the oven, but also good cold the next day! Thanks for this amazing & so simple recipe!