If you need a foolprool way to prepare salmon, this is it!

Nestled in the heart of my kitchen are memories of family gatherings, the laughter of grandchildren, and the rich aroma of home-cooked meals that tell a tale or two. One such cherished dish is my Baked Blackened Salmon, a perfect blend of rustic Midwestern fare and the zesty flavors that became part and parcel of these lands when adventurous recipes wandered in from other regions. The origins of this dish find their roots down South, where spices are as common as the hot summer sun, but it has found a warm welcome on our family table here in the Midwest. Why might someone want to make this, you ask? Well, honey, it’s a simple yet utterly mouthwatering dish that’s hearty enough for a Sunday dinner and fancy enough for company.
To complement this bold-flavored salmon, I often pair it with a light, lemony arugula salad, which dances on the taste buds, and some good ol’ creamy mashed potatoes that stick to your bones. A side of sweet cornbread wouldn’t go amiss if you’re wanting to add an extra layer of homey comfort. And let’s not forget to drizzle that salmon with a squeeze of fresh lemon juice before serving.