Blackened Salmon

Fiery blackened salmon: tender, spiced, and utterly delicious

Tips

Blackened does not mean burnt!

Blackened seasoning is a robust blend of spices that creates a dark, flavorful crust on food, usually proteins like fish, chicken, and steak. Originating in Cajun and Creole cuisine, it’s known for its bold, slightly spicy, and smoky profile. Common ingredients include: paprila, cayenee pepper, garlic powder, onion powder, black pepper and dried herbs like oregano and thyme. When applied to food and cooked over high heat, often in a cast-iron skillet, the seasoning creates a “blackened” appearance and an, intense flavor.

you don’t need to oil the pan!

 If you have a well-seasoned cast-iron and get your pan to the right temp, the fish will lift once it’s browned. Feel free to add a teaspoon of high-heat oil to the pan if you’re worried about sticking. For coated nonstick pans, follow instructions as stated; note that your fillet may not get a deep color on them.

Use this for smoked salmon too!

This recipe is designed to showcase the magic of blackened seasoning, and it’s fantastic on smoked salmon. This amount is ideal for 1-2 pounds of fish, but it’s incredibly versatile. If you’re smoking any steak or fillet, particularly salmon, give it a try with this blend. It’s an easy way to elevate your smoked meats.

Blackened salmon

Preparation Time: 5 minutes | Cook Time: 15 minutes | Serving size: 4

Gather

• 1 tablespoon smoked paprika (reduce for milder flavor) 
• 1 teaspoon salt
• 1½ teaspoons onion powder
• 1½ teaspoons garlic powder
• ¾ teaspoon cayenne pepper
• ½ teaspoon dried oregano
• ½ teaspoon dried thyme
• 2 teaspoons light brown sugar
• 4 tablespoons unsalted butter, melted
• 4 fillet portions skin on; skin off is fine, too (keep in fridge until ready to use)
• 1 lemon

Follow

1. Combine all spices and brown sugar into a small bowl and mix. 
2. Bush melted butter over the salmon fillets — only on the meat side, not on the skin side. Sprinkle about 1.5 – 2 tablespoons of seasoning on the fillets, depending on their size.
3. Heat a large cast-iron skillet or heavy-bottomed pan over medium heat. (See tip below if using an oil pan or a nonstick pan.) Once the pan is completely hot (a droplet of water should dance on its surface), working quickly but gently, add the fillets, one at a time, flesh side down. Without disturbing the fillets, cook until the surface is blackened, 2 to 3 minutes, then carefully turn each piece of salmon over. (Note: Since we’re using a hot pan, your pan may smoke.) 
4. Continue cooking until the skin is crispy, 6 to 8 minutes. The salmon is done once it reaches an internal temperature of 145 degrees. 
5. Remove salmon from the pan and squeeze your desired amount of lemon over the fillets. You can serve with rice or noodles for a quick and simple meal!