Blackened Salmon with Pasta Aglio e Olio
A flavorful and easy blackened salmon seared to achieve a savory crust, then finished in the oven over lemon slices to lock in moisture and citrus aroma. Served alongside a classic, garlicky pasta aglio e olio and fresh lemon.
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🍳 Cooking Flow
Season salmon filet with olive oil and blackening spice. → Sear the salmon on a hot grill to create a charred crust. → Bake salmon atop lemon slices at 500°F for 5 minutes. → Sauté cooked pasta with olive oil, garlic, parsley, and pasta water. → Plate the pasta and salmon together, garnish with lemon and olive oil.
Cooking Steps
Brief Cooking Order
Season salmon filet with olive oil and blackening spice. → Sear the salmon on a hot grill to create a charred crust. → Bake salmon atop lemon slices at 500°F for 5 minutes. → Sauté cooked pasta with olive oil, garlic, parsley, and pasta water. → Plate the pasta and salmon together, garnish with lemon and olive oil.
Introduction
A flavorful and easy blackened salmon seared to achieve a savory crust, then finished in the oven over lemon slices to lock in moisture and citrus aroma. Served alongside a classic, garlicky pasta aglio e olio and fresh lemon.
Step 1
Coat the salmon filet with olive oil and generously rub blackening spice all over both sides.
Step 2
Place the seasoned salmon onto a hot grill to get a deep char and sear marks, rotating and flipping as needed.
Step 3
Lay several lemon slices on a baking dish or pie tin, place the seared salmon directly on top of the lemon slices, and bake in a preheated 500°F (260°C) oven for about 5 minutes until cooked to your desired doneness.
Step 4
In a pan over medium heat, heat olive oil, minced garlic, and chopped parsley. Add cooked pasta along with a splash of pasta water, tossing vigorously over high heat to emulsify the sauce.
Step 5
Twirl and plate the pasta aglio e olio, place the baked blackened salmon next to it, garnish with a lemon wedge, and drizzle the salmon with a touch of olive oil.
Ingredients List
Important Notes
Placing the salmon on lemon slices before oven baking prevents the fish from sticking to the pan and gently infuses the bottom with fresh citrus flavor.
Finishing on a hot grill first gives the authentic charred 'blackened' crust before gentle oven cooking brings it to perfect doneness.
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