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  • 2 tablespoons paprika
  • ¼ teaspoon cayenne pepper
  • 1 tablespoon onion powder
  • 2 teaspoons kosher salt
  • ½ teaspoon ground white pepper
  • ½ teaspoon ground black pepper
  • ¼ teaspoon dried thyme
  • ¼ teaspoon dried oregano
  • 2 skinless salmon fillets


Prepare Blackened Salmon

  • Let 2 teaspoons butter stand at room temperature for 15–30 minutes to soften.

  • In small bowl, stir together paprika, cayenne pepper, onion powder, kosher salt, white pepper, black pepper, thyme, oregano.
  • Evenly rub seasoning all over salmon.

Cook Salmon

  • Spread butter on Zone 2 of Brava glass tray. Any uncovered butter may burn, so spread only enough for the fish to cover it.
  • Place salmon on top of butter. Make sure thickest salmon fillet is on left side of Zone 2.
  • Slide glass tray into bottom shelf.
  • Select “Blackened Salmon (Skinless)” on your oven touchscreen and follow instructions.
  • After plugging in TempSensor, insert it horizontally through center of thickest portion of salmon.

Slice Salmon & Serve

  • When your food is done, transfer salmon to cutting board and slice in half. This will stop the cooking process and maintain your preferred doneness.
  • If desired, sprinkle with flaky sea salt.