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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.

Sheet-Pan Blackened Salmon with Garlicky Kale

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

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 kale makes a quick, healthy, and seriously delicious weeknight dinner.

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


  • 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


  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 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.
  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

Nutrition Information

Powered by Edamam

  • 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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  • I have made this recipe numerous times, it is always delicious and a big hit

    • — hillary messer on October 14, 2022
    • Reply
  • Hi Jenn, the supermarkets here in Australia only have curly kale and no Tuscan kale in stock right now, do you think curly kale would work for this recipe? I’ve never cooked with kale before so really don’t know the difference between the two! Thanks so much for your help, love your recipes and looking forward to trying this over the weekend

    • — Mel on August 29, 2022
    • Reply
    • Hi Mel, You can use either here. Hope you enjoy!

      • — Jenn on August 29, 2022
      • Reply
  • This is superb, and so easy! Recommend piling the kale a bit more, and then stirring halfway, if you are cooking the salmon more than about 13 min as the kale crisps very quickly.

    And don’t skip the honey + lime squeeze at the end. It makes the dish!!

    Thanks, Jenn!

    • — Pearl on July 5, 2022
    • Reply
  • As a general rule I don’t eat kale or salmon. This is very good! I’ve been trying to learn to like salmon and this recipe helps a lot! I did cook the kale and salmon on separate baking sheets bc my husband like how crunchy the kale came out the last time. (I personally loved it!). cooked the kale about 12 mins, and the salmon about 13. Really good and so easy! Thanks Jen!

    • — kathy on April 13, 2022
    • Reply
  • Hello! My husband is not a salmon fan, would any other fish work just as well? Cod? Tilapia?
    Thank you so much!

    • — Stevie on March 18, 2022
    • Reply
    • Sure, either would work here. Cooking time may be slightly different so just keep an eye on them. Enjoy!

      • — Jenn on March 18, 2022
      • Reply
  • The whole family loves this easy and fast salmon meal. I now put the kale on the baking sheet first and then make room to nestle the salmon pieces within. I usually double the portion of kale (soo delicious and crispy), and it gets unwieldy to pile it around after! 🙂

    • — Yvonne on March 10, 2022
    • Reply
  • Hi! We love this salmon and I would like to make it for company this Friday night. Do you recommend getting a large piece of salmon and doubling the recipe and cooking time or precutting the pieces before cooking?

    • — Staci Libowsky on March 1, 2022
    • Reply
    • Glad you liked it, Staci! I’d recommend cutting the salmon into pieces before cooking.

      • — Jenn on March 1, 2022
      • Reply
  • Hi Jenn,
    This was lovely! We really enjoyed it. I loved that it came together so quickly. Next time, I think we’ll try barbecuing the salmon and just roast the kale by itself, as we love barbecued blackened fish. The honey and lime zest and juice are genius!

  • Jen this was absolutely the BEST recipe! So simple. better than anything I’ve had in a restaurant!

  • This recipe is amazing! I added some crushed red pepper to the mix and it’s something we’ll have on repeat here. Thanks for sharing!

  • *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.

    • — susan faye schulte
    • Reply
  • 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?


    • 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.

    • — Francine Price
    • Reply
  • 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!

        • — Suzie Schwartz on November 4, 2022
        • Reply
        • Hi Suzie, I’d go with the crushed red pepper flakes and I’d use 1 teaspoon. Hope everyone enjoys!

          • — Jenn on November 4, 2022
          • Reply
  • This is an outstanding recipe and will be the one I reach for frequently!

  • This is my favorite kind of recipe- quick, healthy, delicious and forgiving! I goofed and accidentally used ground ginger instead of dry mustard in the seasoning rub and the salmon still tasted great!

    I did follow the timing for well done salmon (I went with a time in the middle of the range given) and I would say this was a bit over cooked so when I make this again I will try to remember to keep that in mind.

  • Love this recipe – have been using Mikes Hot Honey at the end with the lime. Really want to double the recipe for a Shabbat dinner – would it be best to cook the salmon separately first and then put a whole pan of Kale in just before serving? If I use convection function would two pans cook correctly at the same time? Thanks so much!!

    • Glad you like it! Yes, if you want to double it, I’d cook the salmon first (as it will also taste good warm or at room temperature) and then put the kale in. Hope that helps!

  • I make this at least once a week – it’s SO good!!!

  • I just made this as a single portion for lunch and what fantastic flavor! I am not usually a fan of kale but this was delicious! Will definitely put in the lunch rotation for as long as my telework lasts!

  • Amazing recipe! The only adjustment I made was to cut the amount of cayenne in half because we’re wimpy when it comes to spice. The addition of the honey and lime took this to the next level and I can’t imagine the recipe without it. I had about 1 inch filets and baked for about 15 minutes to a perfect medium.
    The only Kale available was the common curly kale but it crisped up perfectly. I’ve never tried to make kale chips and now I don’t think I’ll make kale any other way. This recipe will definitely be on my salmon rotation! Thanks Jenn for sharing another fabulous recipe!

  • AMAZING!! I followed the recipe exactly and it was so good!! I will definitely be adding this to my weekly rotation.

  • This was a deliciously simple recipe. Paired wonderfully with the garlicky kale! Thanks for the healthy recipe that tastes so good.

  • Simple, fast and delicious. It came together in about 30 minutes start to finish. I was nervous that the salmon would need some salt but stayed true to the recipe because Jenn’s recipes are typically spot on in flavor (even though I know this is Alex G’s recipe). This did not disappoint. The seasoning adds plenty of flavor and the mustard powder adds a nice kick. Love that the salmon and kale cook together on one sheet- genius. Will be adding it to the rotation.

  • I saw Alex make this on the kitchen & couldn’t wait to try it! Tonight will be the 3rd time I’ve made it and I can’t wait for dinner! Perfect hot out of the oven, but also good cold the next day! Thanks for this amazing & so simple recipe!

  • I used sashimi grade salmon without skin and this dish was wonderful! Instead of using a ribbed baking sheet, I put the salmon on top of parchment paper after lightly spreading oil with my fingers. I baked sweet potatoes in the oven while preparing this protein/vegetable combo and it made for a marvelous meal.

  • This was so, so good! I thought a whole lime would be too much, but it was perfect. I’ll be making this regularly!

  • This recipe was to die for!! I used maple syrup instead of honey, and I used ½ the amount of honey. I also cooked five pieces of salmon instead of the four that the recipe calls for 😉 Everyone loved it; I’ll definitely do it again!!

  • I made this recipe on a weeknight for my family of four — definitely a winner! It’s delicious and easy. Don’t get thrown off by all the kale, as the recipe notes, it will shrink and it tastes a lot like chips, only better. I wish I had put more kale on the pan, surrounding the salmon. This recipe is definitely going into our rotation.

    • — Kathryn Hartrick
    • Reply
  • This was a very awesome dish ,,I would make this again …YUM!!!

  • I’ve made this recipe twice now and I’m not one to really duplicate recipes often!
    This salmon recipe is so good and the garlicky kale, which I used spinach instead was amazing and perfect with the salmon.
    Seasoning on salmon is subtle and isn’t like a blackened seasoning which I liked.
    I replaced spinach instead of kale and it was perfect! The spinach gets very crispy which was so good. My husband said it was one of the best recipes I’ve ever made!

  • I have made this meal at least twice a month for the last few months. I follow the recipe exactly and it is one of the absolute favorites of my husband and I. Everything is perfect as long as you don’t overcook the fish so be be careful and check after the earliest suggested time. Last time I served with mashed cauliflower.

  • This was wonderful!

  • We love salmon so I’m always looking for new salmon recipes. We love garlic too so of course I had to try this one. It’s so easy and we even love the kale even though it’s not our favorite. In this recipe we like it! One time, because I had some on hand, I used spinach instead. Worked great! The drizzled honey is so good. This is great for a week night dinner but I’ve made it for company too. A big hit!

  • We eat salmon once a week (usually teriyaki style). Was looking for a new way to make salmon and love this recipe. It’s so simple and you’re getting in your greens too. Perfect for weeknights.

  • The perfect recipe because you can multitask while it is in the oven, it’s easy, plates well, and is light and healthy so there’s room for dessert. I used Dino kale and it seemed hearty enough for roasting. I don’t know if I can ever have kale any other way again.

  • Was looking for an easy, no fuss but delicious salmon recipe and this one was perfect! Love that only one pan was used to cook and had all the ingredients already in my kitchen. Salmon came out amazing and the garlic kale was a wonderful side dish. I also added some quinoa for my own taste. Highly recommend you try this recipe!

  • This is a delicious sheet pan dinner!

  • This is a perfect Keto or Paleo friendly recipe! Cant wait to try it out!

    • — Victoria Gismondi
    • Reply
  • Excellent! Salmon was juicy and flaky without being dry. I cut one whole filet into 4 pieces, so I removed the thinnest piece early and added it back before serving.

    • — Michele Brooks
    • Reply
  • Great recipe for any season. Would suggest adding squash and tomatoes or other vegetables for presentation and taste.

    • — Manuel da Costa
    • Reply
  • I love this website! Everything I have ever made on this site is delicious. I especially loved this sheet pan recipe because it was an easy weeknight meal. I also feel like I always learn a new technique or trick when I am following Jen’s recipes. For example, I also love the make ahead mashed potatoes. I actually learn things when I cook with these recipes, and I become a better home cook.

  • I made this recipe a month or two ago and loved that it’s dairy-free and gluten-free. I love salmon and roasted kale so this seemed like a winner. I think I may’ve used too much oil or I had too much salmon in the pan because they kale was soggy, but I still think it’s a good recipe! I appreciate how quickly I was able to whip it up!

  • Made this last week…wish I could add a picture here! I used kalettes (tiny baby kale from Costco) and added some grape tomatoes. Turned out amazing!
    Adding this one to my regular rotation of recipes!

  • This is the perfect weeknight dinner – quick & easy and oh so delicious! This is easy enough for the kids to prepare.

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