Sheet-Pan Blackened Salmon with Garlicky Kale

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From chef Alex Guarnaschelli, this sheet-pan salmon with garlicky kale makes a quick, healthy, and delicious weeknight dinner.

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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 (though you’ll definitely want to cook your way through from cover to cover). Before roasting, the salmon is 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

blackened salmon and kale ingredients

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. blackened salmon seasoning mix

Stir until evenly mixed and no lumps remain.

blackening seasoning

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.

salmon drizzled with oil on sheet pan

Sprinkle the spice mix evenly over the salmon.

salmon sprinkled with blackening seasoning mix

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.

kale, olive oil, and garlic in bowl

Using tongs, toss well.

tossed kale in bowl with tongsArrange 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.

kale and salmon arranged on sheet pan ready to bake

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.

drizzle blackened salmon with honey and lime

Serve immediately and enjoy.

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Sheet-Pan Blackened Salmon with Garlicky Kale

From chef Alex Guarnaschelli, this sheet-pan salmon with garlicky kale makes a quick, healthy, and delicious weeknight dinner.

Servings: 4
Prep Time: 15 Minutes
Cook Time: 15 Minutes
Total Time: 30 Minutes

Ingredients

  • 1/2 teaspoon sweet paprika
  • 1/2 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 filets, 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

  1. Preheat the oven to 400°F and set an oven rack in the lower-middle position.
  2. Prepare the Salmon: 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.
  3. 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.
  4. 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

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Reviews & Comments

  • Made this for dinner last night and it was SO good! I polished off the last of the salmon for breakfast and it was the perfect post workout refuel, tasted even better than the night before! The salmon had a beautiful layering of flavors, zesty and sweet with a little kick. My husband and I loved it! I had to put a little extra honey on my 5 y/o daughter’s salmon to tame the spice, but once I did she ate it with no issue. The Kale was really nice too, we love garlic, so it was very on trend for us. When you wrote “a pinch of salt” you were right. I put a second pinch on the kale and it was a tiny bit too much. I should have known better than to deviate, lol. Anyhoo, served this up with cubes of baked sweet potato and it was truly a special meal! Thank you, Jenn!!!!

    • — Shannon C on November 24, 2020
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  • This was incredible, but so is everything else on this website!

    • — Chad on November 22, 2020
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  • I’m not a fan of salmon but this has changed my mind. It was delicious and so easy. Will definitely be my go to quick dinner selection and healthy too!

    • — Kathy G on November 17, 2020
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  • Absolutely the most delicious roasted salmon recipe i have ever made!! I love all your recipes! Thank you and keep them coming!

    • — Neen on November 15, 2020
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  • This is my new “go to” salmon receipe! Excellent favors and made great leftovers for a salad the next day!

    • — Beth Snyder on November 11, 2020
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  • This is another winner. Couldn’t sell my husband on salmon and kale, and it was his loss. So good!

    • — Jean on October 31, 2020
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  • I made this tonight for my dinner party-it was a runaway hit!! Even the non kale eaters loved it and asked for seconds. My only change was to put in 1/2 of the cayenne pepper, which was perfect for me.
    I also loved how easy it was to prepare, cook and cleanup-
    It was also lovely to look at , with the green kale complimenting the pink salmon
    Definitely will make again
    Joanne Crantz
    Although I love all your recipes, this was the first that I felt compelled to review, it was that good!!

    • — joanne crantz on October 30, 2020
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  • Made this tonight and will definitely be making it again and again! So easy and delicious.

    • — Julie on October 29, 2020
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  • I just made this tonight. Excellent! Very easy to prepare too. I didn’t have any kale on hand so I used chard. It worked perfectly. Served with rice pilaf. The overall result is something that you would be quite satisfied getting in a high end restaurant.

    • — Jim on October 29, 2020
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  • I made this for dinner this past week and it was fantastic! The salmon and kale came out perfect. So easy for a weeknight meal. My 13 year old loved the kale!

    • — Rita on October 29, 2020
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  • Another great meal, thank you.

    • — Jennifer Kummer on October 29, 2020
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  • I made this and it was delicious! I am not a big salmon fan but trying to eat healthier. My daughter loves Salmon and when she comes home from college she wants me to make this for her because I told her how good it was! Only thing was my Kale burned…LOL I followed the recipe so I don’t know why it burned. I am going to fix this again but going to roast the Kale separately. I cooked it on 400degrees for 15min. The Salmon came out perfect! I didn’t have a ribbed pan so I just used a regular sheet pan. Thank you so much for making the cookbook and sharing your recipes, you don’t know how much it means to me coming from someone who don’t know anything about cooking, to following your recipes and making delicious meals!

    • — Kim MOtley on October 29, 2020
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  • Made this for a weeknight dinner and it was fast and fabulous! Everyone loved it including small kids. Will definitely make this again!

    • — AJB on October 28, 2020
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    • This was so good and I’m not a big fan of kale. I used parchment paper on the sheet pan so cleanup was easy! Thanks for another winner!!

      • — Alexis on November 15, 2020
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  • Made this for dinner tonight for the first time. It is delicious and easy to make on a week night. I served it with a bulgar salad. I told my daughter about the recipe so she can make it too. Thank you.

    • — Margot on October 26, 2020
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  • This was excellent! Perfect weeknight meal!!

    • — Tracy on October 26, 2020
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  • This was absolutely delicious! I cut down on the olive oil and yielded great results. The honey and lime at the end is very complimentary and really makes the dish. I must have bought the wrong kind of kale because mine was burnt to a crisp but still yummy/garlicky. I’ll make this again! And soon 🙂

    • — Erin on October 25, 2020
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  • Hi Jenn! I am cooking dinner for several priests from our diocese, one of whom tries to eat a heart-healthy diet. As usual, I turned to you for help. 🙂 I was planning on making this salmon and kale along with your bulgur salad with cucumbers, chickpeas, and lemon as well as your roasted curried carrots. Will those flavors go together well on the plate? Thank you!

    • — Amanda Woodiel on October 24, 2020
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    • Hi Amanda, How lovely of you! The flavors in the bulgur salad are pretty mild, so I do think it’d pair nicely. I’d probably make my roasted carrots with thyme instead of the curried version, just to avoid too many different flavor profiles. I hope everyone enjoys the meal! 🙂

      • — Jenn on October 24, 2020
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      • You are such a help! One more thing…due to an allergy, could I sub quinoa for the bulgur? If not, I’ll just make something else for that person. (BTW, I’m also making your baked brie with rosemary and cherries for an app and the pavlova for dessert. The whole meal is à la Jenn!) 😍

        • — Amanda W on October 24, 2020
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        • Yep, quinoa will work well. 🙂

          • — Jenn on October 25, 2020
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  • Couldn’t find Tuscan kale. Would Swiss chard work?

    • — Mary on October 24, 2020
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    • Sure, Mary — or curly kale.

      • — Jenn on October 24, 2020
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  • Well I made this last night and lovin the sheet pan dinners in your recipes. I bought some sockeye salmon and the spices were right on with just enough of a kick and the drizzle of honey added a nice sweetness. The kale with garlic was delicious and I did remember to “massage” the kale with the oil, really does make a difference. I took your suggestion Jenn and paired the meal with your Cauliflower Puree with Thyme and Cornbread Muffin recipe altho I used 8in pan instead. Everything was a first for me and will definitely make everything again.
    This was easy and so good, everyone loved it. 🙏😋

    • — Eve on October 23, 2020
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  • I made this tonight and it was delicious! Easy, one pan, perfect blend of flavors and super healthy.

    • — Mary Speyer on October 23, 2020
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  • Another 5 star recipe; thank you Jen! I made it exactly as written and my husband, who isn’t a huge fan of salmon, said that he would eat this a few times per week. I loved the crispy kale, and the honey and lime juice and zest were perfect counterpoints to the spicy blackened seasoning.

    • — BB on October 22, 2020
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  • I’m not a salmon fan so, I’m using the rub on chicken thighs that will be grilled. This rub sounds wonderful!

    • — Jennifer Smaldone on October 22, 2020
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  • Can you substitute spinach for the kale in this recipe?
    Will spinach cook to fast?

    • — Norma Taylor on October 22, 2020
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    • I do think it would cook too fast and wouldn’t get nice and crunchy like kale. You could use broccoli or cauliflower florets (cut fairly small). Please LMK how it turns out if you try it with either of these!

      • — Jenn on October 23, 2020
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    • I tried this recipe for dinner last night and it was delicious!! The only change I made was to take the salmon out about 1 minute and 30 seconds before ready to drizzle the lime and honey and then broil it for the remaining time. As usual your recipe didn’t disappoint!!

      • — Kathryn Flowers Glasco on October 23, 2020
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  • Looks great! Can’t wait to try it!! What would you recommend as another side pls. Thanks for all your recipes Jen. My family is a huge fan!

    • — Ash on October 22, 2020
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  • The only way I’ll eat salmon is either blackened or cedar plank salmon done on my BBQ or in my oven if we’re not buried in so much snow using the BBQ on an uncovered sundeck would be out of the question.
    Love Alex Guarnaschelli and do have her The Home Cook book which I enjoy. I’d love to buy her new cookbook but being in Canada, the book is $43.73 CD which is a bit out of my reach at this time.
    I’ll sometimes order cookbooks from the US because they’re so much cheaper but that all hinges on the dollar exchange, export and duty charges being low enough they still keep the book price lower than Canadian prices. Unfortunately, because the exchange on the dollar has dropped in the last while the cookbook plus all other charges would have cost more than buying it in Canada.
    That aside
    Thanks for posting this great recipe!
    All the best
    Stay well

    • — Joycelyn on October 22, 2020
    • Reply
  • Hi Jen-

    This recipe looks really great except I do not care for salmon. Do you think I could substitute another fish like cod?

    • — Dawn C. on October 22, 2020
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    • Yep 🙂

      • — Jenn on October 22, 2020
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      • Would you drizzle the honey over cod, too? I’m another salmon hater 😳

        • — Alex S. on October 22, 2020
        • Reply
        • Yep – hope you enjoy!

          • — Jenn on October 23, 2020
          • Reply

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