Blackened Salmon
How to cook the BEST Blackened Salmon – Fillets of salmon brushed with butter, rubbed with a bold spice blend, and pan-seared to perfection, this easy recipe is simple and impressive!
Prep: 10min
Total: 20min
Yield: 4
Serving Size: 1 (of 4)
Nutrition Facts: servingSize 1 (of 4), calories 313 kcal, Carbohydrate 6 g, Protein 35 g, Fat 17 g, Saturated Fat 5 g, Cholesterol 109 mg, Fiber 2 g, Sugar 2 g
Ingredients:
- 4 6-ounce salmon fillet portions (skin-on)
- 1 tablespoon paprika
- 1 teaspoon light or dark brown sugar
- 1 teaspoon kosher salt
- 3/4 teaspoon onion powder
- 3/4 teaspoon garlic powder
- ½ teaspoon cayenne pepper
- 1/2 teaspoon dried oregano
- ½ teaspoon dried thyme
- 2 tablespoons unsalted butter
- 1 lemon (cut into wedges)
- Chopped fresh parsley or thyme (for serving)
Instruction:
- Place the salmon on a large plate, flesh-side up, and pat dry.
- In a small bowl, stir together the paprika, brown sugar, salt, onion powder, garlic powder, cayenne, thyme and oregano.
- In a separate small bowl, melt the butter. Brush the butter over the flesh-side of the salmon fillets, then sprinkle the flesh sides evenly with the spice mixture. Lightly pat the spices to adhere as needed.
- Heat a large cast iron skillet or similar heavy-bottomed pan over medium heat (no need to add oil). Turn on the exhaust fan and open a window if things start to get smoky. Once the pan is completely hot (a droplet of water should dance on its surface), working quickly but gently, add the salmon fillets, one at a time, flesh-side down. Cook for 2 to 3 minutes without disturbing the fillets, until the surface is blackened (peek as little as possible so that the salmon gets a nice dark color), then carefully turn each piece of salmon over.
- Continue cooking over medium heat, until the skin becomes crispy, and the fish is fully cooked through, about 5 to 6 additional minutes depending upon the thickness of your fillets. The fish should reach 145 degrees F on an instant read thermometer and flake easily with a fork at its thickest part.
- Squeeze lemon over the salmon, then transfer the fillets to serving plates. Serve immediately with a sprinkle of fresh thyme and additional lemon wedges.
Blackened Salmon
Total: 0 12min0
Yield: 4 servings
Serving Size: 1 of 4 servings
Nutrition Facts: servingSize 1 of 4 servings, calories 519, Fat 38g, Saturated Fat 7g, Carbohydrate 7g, Fiber 3g, Sugar 1g, Protein 39g, Cholesterol 101mg, Sodium 551mg
Ingredients:
- 1 tablespoon paprika
- 1 tablespoon cayenne
- 10 sprigs fresh thyme, washed, leaves removed and chopped
- 1 tablespoon freshly chopped oregano leaves
- 1 teaspoon kosher salt
- 4 (6 to 7-ounce) pieces salmon, pin bones removed, skin-on
- 3 to 4 tablespoons canola oil
- 2 lemons, zested and juiced
Instruction:
- In a small bowl, add the paprika, cayenne, thyme and oregano and salt and mix to blend. Put the mixture on a plate or other flat surface and coat the portions of salmon, 1 at a time, on the flesh side only.
- Heat a large heavy-bottomed pan or cast iron skillet over medium heat, and add the oil. When the oil begins to smoke quite heavily shut the heat off under the pan. Add the salmon, 1 at a time, in a single layer, flesh side down, in the oil. Turn the heat back on under the pan and cook for 2 to 3 minutes. Use a spatula to turn the salmon to the other side. Cook the salmon over medium heat, until the skin becomes crispy, about 5 to 6 minutes.
- Arrange the salmon on a platter, sprinkle with lemon zest and lemon juice and serve immediately.
Easy Blackened Salmon Recipe » With Homemade Blackened Seasoning
FAQ
What’s the difference between blackened salmon and regular salmon?
What is blackened salmon made of?
Is blackened fish healthy?
What do you soak salmon in before cooking?
Simply soak the salmon in a basic salt solution (one soup spoon of salt per cup of cold water) for 10 minutes – it’s that easy! The salt breaks down some of the muscle fibres on the outer side of the fish so that when you cook the salmon these outer muscles tighten less.
