Blackened salmon fajitas

By Spencer Watts
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Credit: <p>Spencer Watts</p>


  • 1 tablespoon paprika
  • 1 teaspoon oregano
  • 1 tablespoon sugar
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon cayenne pepper
  • 6 tablespoons olive oil, divided
  • 1 large onion, sliced
  • 1 green pepper, sliced
  • 1 red pepper, sliced
  • 1 ½ lbs. salmon fillet, cut into 4 pieces

For serving

  • Lime Cumin Mayo
  • Pico de Gallo
  • Cilantro
  • Lime wedges
  • Flour tortillas


  1. Preheat oven to 350° F (175° C).
  2. In a small bowl, combine paprika, oregano, sugar, garlic powder, onion powder, and cayenne pepper and stir to combine.  Rub at least half of the seasoning mix onto the salmon.
  3. Add onion, green pepper and red pepper to a bowl with 2 tablespoons olive oil and the rest of the seasoning mixture and toss and stir to coat. Add the remaining olive oil to a skillet over high heat. 
  4. Add salmon fillets to hot skillet and cook for 3-4 minutes on one side. Flip fillets and transfer to a parchment paper-lined baking sheet and bake for 12 minutes.
  5. Add peppers and onions to the same hot skillet used for the salmon and cook, stirring occasionally, for 8 minutes. Transfer vegetables to a large platter and arrange salmon fillets on top.
  6. Serve with Lime Cumin Mayo and Pico de Gallo, cilantro, lime wedges, and flour tortillas. Assemble and eat. 

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