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Blackened Salmon Recipe

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This Blackened Salmon recipe features perfectly seasoned salmon fillets with a smoky, spicy crust created from a blend of paprika, garlic, cayenne, and herbs. Cooked in a hot cast iron skillet to achieve a golden-brown blackened crust and finished in the oven if needed, this dish is flavorful and simple to prepare, ideal for a healthy and impressive dinner.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Salmon

  • 4 salmon fillets (4-6 ounces each, skin on)

Seasoning

  • 1 tablespoon sweet or smoked paprika (or a combination of the two)
  • 1 teaspoon garlic powder
  • ¾ teaspoon onion powder
  • ½ teaspoon cayenne pepper
  • ½ teaspoon dried oregano
  • ½ teaspoon dried thyme
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper

Oils and Butter

  • 2 tablespoons unsalted butter (melted)
  • 1 ½ tablespoons avocado oil (or another high heat cooking oil)

Garnish

  • 1 lemon (cut into wedges)

Instructions

  1. Prepare Salmon: Allow the salmon fillets to come to room temperature for about 20 minutes before cooking, which helps even cooking. For thicker fillets or a preference for well-done salmon, preheat the oven to 400°F for finishing.
  2. Create Seasoning Mix: In a small bowl, thoroughly mix the paprika, garlic powder, onion powder, cayenne pepper, dried oregano, dried thyme, salt, and black pepper to create the blackening spice blend.
  3. Season Salmon: Pat the salmon dry with paper towels to remove moisture. Brush each fillet generously with melted butter, then rub the seasoning blend onto the surface of each fillet to ensure an even coating and good adhesion.
  4. Heat Pan and Cook First Side: Ensure proper ventilation due to smoke by turning on a hood fan and opening a window. Heat avocado oil in a large cast iron skillet over medium-high heat until very hot. Reduce heat to medium, place salmon fillets skin side up in the pan, and cook for 2-3 minutes until a dark golden crust forms and the fillets release easily.
  5. Flip and Cook Second Side: Using a thin spatula, carefully flip the salmon skin side down. Cook for 3-5 minutes until the salmon reaches desired doneness: 130-135°F for medium or 145°F for fully cooked. If not done after 5 minutes, transfer the skillet or salmon to the preheated oven to finish cooking to your preferred temperature.
  6. Serve: Remove salmon from heat and serve immediately with lemon wedges for squeezing.

Notes

  • Ventilation is very important to manage smoke generated from the blackening spices and hot skillet.
  • Use a cast iron skillet for the best crust; nonstick pans may not yield the same blackened texture.
  • Adjust cayenne pepper amount to control spiciness according to preference.
  • Ensure salmon is patted dry to get a crisp crust and avoid steaming.
  • Use a thin spatula to flip the salmon carefully to keep the crust intact.
  • For thicker fillets or less pink salmon, finish cooking in the oven to prevent overburning the crust.
  • Author: Daisy
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Main Dish
  • Method: Frying
  • Cuisine: American
  • Diet: Low Fat

Find it online: https://dishiary.com/blackened-salmon-recipe/