Of course! Southern Baked Salmon is all about big, bold flavor. It’s not a complicated dish, but the key is in the seasoning blend and a perfect, flaky bake.
This recipe uses a classic Southern-inspired dry rub that creates a delicious crust on the salmon.
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Southern Baked Salmon with Cajun-style Rub
This method is incredibly easy, fast, and delivers a moist, flavorful fillet every time.
Yields: 2-4 servings Prep time: 5 minutes Cook time: 12-15 minutes
Ingredients:
For the Salmon:
· 1 lb (450g) salmon fillet, skin-on or skinless
· 1 tbsp olive oil or melted butter
For the Southern Spice Rub:
· 1 tsp smoked paprika (key for that Southern flavor)
· ½ tsp garlic powder
· ½ tsp onion powder
· ½ tsp dried thyme
· ½ tsp dried oregano
· ¼ tsp cayenne pepper (adjust for heat)
· ½ tsp salt
· ¼ tsp black pepper
· ½ tsp brown sugar (optional, but adds a nice balance)
Optional for serving: Lemon wedges, fresh parsley or dill, remoulade sauce.
Instructions:
1. Preheat Oven: Preheat your oven to 400°F (200°C). This high heat is perfect for getting a flaky interior and a flavorful crust without drying it out.
2. Prep the Salmon: Pat the salmon fillet completely dry with paper towels. This is the #1 rule for getting a good sear or crust. Place it on a baking sheet lined with parchment paper or in a baking dish.
3. Make the Rub: In a small bowl, mix all the spice rub ingredients together until well combined.
4. Season the Salmon: Drizzle the olive oil or brush the melted butter over the top and sides of the salmon. Sprinkle the spice rub evenly over the salmon, patting it down gently so it adheres.
5. Bake: Place the baking sheet in the preheated oven and bake for 12-15 minutes. The exact time will depend on the thickness of your fillet. The salmon is done when it flakes easily with a fork and the internal temperature reaches 125-130°F (52-54°C) for medium doneness. It will continue to cook slightly after removed from the oven.
6. Serve: Let it rest for 2-3 minutes before serving. Squeeze fresh lemon juice over the top and garnish with fresh herbs. Serve immediately.
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🌟 Success Tips & Tricks
· Don’t Overcook: This is the most important tip! Overcooked salmon becomes dry and chalky. It’s better to pull it out a minute early. It will be opaque and flake easily when it’s ready.
· Skin-On vs. Skin-Off:
· Skin-On: The skin acts as a natural barrier, keeping the bottom of the salmon incredibly moist and making it almost impossible to overcook. It’s also easy to remove after cooking if you don’t want to eat it.
· Skin-Off: Will cook slightly faster. Make sure to grease the pan well so it doesn’t stick.
· Spice Level: The cayenne provides a gentle heat. For a truly mild rub, reduce it to ⅛ tsp or omit it. For more heat, increase it to ½ tsp or add a pinch of chili powder.
· Crispy Top: For an extra crispy top, you can switch the oven to broil for the last 1-2 minutes. Watch it very closely to prevent burning.
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✨ Delicious Variations
· “Blackened” Style: For a more intense, crusty exterior, heat an oven-safe cast-iron skillet in the oven until it’s screaming hot. Carefully place the seasoned salmon in the hot skillet and then transfer it to the oven to bake. This creates a fantastic blackened crust.
· Brown Sugar Glaze: Add 1 tablespoon of brown sugar to the rub for a sweet and spicy flavor profile that caramelizes beautifully in the oven.
· Herb-Crusted: After applying the spice rub, press a mixture of finely chopped pecans or almonds and panko breadcrumbs onto the top of the salmon for a crunchy texture.
· Creamy Sauce: Serve with a classic remoulade sauce or a quick lemon-dill aioli (mayo, lemon juice, garlic, dill) on the side.
Enjoy your perfectly baked, flavor-packed Southern salmon! It’s a healthy and impressive meal any night of the week.