Blackened Salmon with Tomato Gravy

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  • 4 filets of salmon (about 24 ounces)
  • 3 T FOC (fat of choice)

Blackened Seasoning

  • 3 t paprika
  • 1 t dried thyme
  • 1 t dried oregano
  • ½ t salt
  • ¼ t cayenne
  • ¼ t black pepper
  • …or you can buy it

Tomato Gravy

  • 1 onion, diced
  • 3 cloves garlic, minced
  • 6 strips bacon, diced
  • 1 14.5 can fire-roasted crushed tomatoes
  • ½ c chicken stock
  • ½ lemon, juiced
  • S & P

It makes sense to start this recipe with the gravy as that can simmer away while you work on the fish. Add your diced bacon to a pan and cook on med-high heat, stirring occasionally until crispy. Remove and set aside–but keep the rendered fat in the pan. (We’ve tried adding the bacon and onions at the same time but it’s very difficult to get the bacon fully cooked without burning the onions).

In the same pan that’s now got delicious bacon grease in it, add your onions and garlic. Cook these until translucent and starting to brown slightly. When they’re ready, add your tomatoes, the stock, and the bacon to the party. Let this simmer on low while you work on your fish.

Make your blackened seasoning by dumping all the spices and mixing together, set aside. If you bought your salmon with skin on, you’ll want to remove the skin so you can season both sides. Do this by placing the salmon skin side down on a cutting board and passing your knife between the skin and flesh…as close to the skin as you can. It takes a little practice. Flip it over and take a look, trim off any remaining skin you missed. When you’ve got your skinless fish ready to go, pat dry with paper towels. You want the surface dry so you can achieve the optimal blackened effect. Season each side of the dry fish.

Place your fish in your hot pan/skillet (cast iron works well here) with your FOC. You need to hear a sizzle when you place the fish in otherwise it won’t be hot enough to sear/blacken before overcooking. Cook fish 2-5 minutes on each side. Peek under to check blackened-ness before turning. Don’t let the title of the dish fool you, you’re looking for more of a dark brown than black. Black probably means burned to a crisp and that is no bueno. If you’re unsure of this process you could try one piece of fish first to see if you can get it blackened on both sides without overcooking it in the middle.

Top your fish with the gravy and a squeeze of lemon. We served this with broccoli.

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  • Reply
    January 25, 2011 at 1:37 pm

    Thanks for opening me up to a new recipe for Salmon. I really enjoyed this one .. turned out amazing with my Sockeye Salmon that I caught on the Kenai River last summer :)

  • Reply
    brandon keatley
    January 25, 2011 at 2:48 pm

    i bet it did. way to rub it in! doesn’t get more “wild caught” than that…thanks tyler.

  • Reply
    February 9, 2011 at 5:32 pm

    This recipe was great! Family really enjoyed it too.. Had some leftover gravy that I put over some cooked squash the next day, really yummy!

  • Reply
    megan keatley
    February 10, 2011 at 4:35 pm

    excellent-ness…thank you carol!

  • Reply
    March 16, 2011 at 10:28 am

    So good! Skinning the salmon was challenging, but the end result was well worth it! Served this with sauteed spinach and dirty cauliflower rice. Thanks for the great recipes! Keep em coming!

  • Reply
    June 30, 2011 at 1:48 pm

    Just wanted to say thanks for this recipe, I serve this for family and everyone absolutely loves it. And the tomato gravy leftovers are endlessly useful for roast chicken and other easy meals.

  • Reply
    March 21, 2012 at 6:29 pm

    I’ve made this several times now and have to say it’s excellent! Thanks so much.

  • Reply
    October 1, 2012 at 9:17 pm

    I would curse myself for not making this sooner, but I have been too busy making other recipes of yours. This was FREAKING DELISH! On all accounts this blew my mind. The spice rub was amazing (I used smoke paprika) and I christened my new STOVETOP SMOKER!!! My husband had been making fun of me saying he was going to return it because I was so psyched when I first got it and haven’t used it once yet. What a perfect recipe to try it out with. Smoked with alder chips for just 25 minutes and it was perfect (I also left the skin on my fish). Served it with roasted broccoli and butternut squash slices…and I cannot gush enough about the tomato gravy. Are you kidding me? How do you guys come up with this stuff? I used a can of fire roasted tomatoes with green chilis from TJs. 5 stars, A+, etc…this recipe brings home a blue ribbon. I can’t wait to make this when we have company.

  • Reply
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