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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*A*m*a*z*i*n*g*! I’m not a kale fan but I had zero problem finishing a whole bouquet of it myself prepared like this. (I made this recipe with the intention I’d have another meal tomorrow.) The salmon was superb. I’ve never had blackened (anything) like this recipe. The honey and lime finish really made it special. I’m definitely making this recipe part of my rotation. The leftover salmon from tonight will have to pair along side a different side tomorrow! Thank you, Jean!
I just finished eating this meal: absolutely delicious! Thank you so much, Jenn. I did not have any kale left in the refrigerator, so I subbed baby spinach, adding it to the pan after 5 minutes and it worked beautifullly.
Great weeknight meal! Loved it – thank you !
The salmon was absolutely delicious. But the kale came out so crispy
it was almost like Kale french fries! It was still tasty though. This is a terrific and easy recipe & we will for sure make it in the future again, but in the future I will cook the salmon till alomost done first, and then ad the kale. Thanks for a super recipe.
Hi Jenn,
What do you suggest for reheating options? I have to prepare this at my place and then deliver it to family. Thank you!
Hmmm… If you can manage to get it to the family pretty quickly after you remove it from the oven, they could briefly stick it in a preheated oven just to warm it up a a little. If not, I’d suggest microwaving the salmon briefly and popping the kale back in the oven to crisp/heat it up a bit. Hope that helps!
Thanks, Jenn!
Hi Jenn-
Love this recipe- have made several times!
Would I be able to assemble everything the night before, refrigerate and cook the next evening?
Thanks!
Hi Kara, I’m not sure I’d fully assemble it the night before but you can get all of the components prepared (make the spice mixture, zest and juice the lime, prepare the kale mixture), and then quickly assemble and cook it the next evening. Hope that helps and that you enjoy!
Perfect! Appreciate your quick reply!
This salmon is delicious. Followed the recipe exactly. Better than any restaurant salmon I have had to date.
I had salmon. I had kale. I found this recipe and it blew my mind. This is the best salmon we’ve ever made at home and it’s super healthy as well. Thanks a bunch.
This recipe is the bomb! My husband isn’t a big salmon lover but he raved about the spices and dry rub. We will be making this quite often!
Hi Jenn, What do you use, if anything to round out the meal? Another side dish, bread?
Thanks, love your recipes!
Hi Linda, bread would be a great side for this. Another option is roasted potatoes. (And glad you like the recipes!)
Hi,
Looking forward to trying this recipe for a dinner party! Can I substitute crushed chili peppers or Trader Joe’s chili lime seasoning for cayenne pepper? If yes, same amount?Which substitute would you recommend more? Thank you!
Hi Suzie, I’d go with the crushed red pepper flakes and I’d use 1 teaspoon. Hope everyone enjoys!