Baked Blackened Salmon

Serving per filet or portion of fish

 This probably sounds like an oxymoron, a blackened fish being baked, but the oven will do the blackening for you. Also, one advantage of the blackening is that the fish will come out moist, since the blackening creates a crust during the cooking process to seal the moisture. Oh, and best of all, it's a very easy recipe to do and should take less than half an hour to do.

  Serving per filet or portion

Ingredients

• One or two filets of salmon
• 1 tablespoon olive oil
• 2+ tablespoons of blackening spices (I prefer Andy Roo)

1) Preheat oven to 425 degrees and cover a baking sheet with foil (the non-stick kind if possible)

2) Rub the olive oil lightly all over the salmon filets (this will help to make the spices stick to the fish)

3) Pour the blackening spices into a plate and press each filet int he spices. Be generous with the spices -- this is important. (No, it won't make the fish taste over-salted -- trust me.) The fish won't taste good if you are spare with the spices.

4) Lay the filets on the baking sheet, skin side down.

5) Bake 20 to 28 minutes, or until the spices are black. Also, poke a fork in the fish to see if it's done and almost flaky. If it still feels underdone, cook a few more minutes.

6) Transfer filets to dinner plates and serve.