Best Blackened Salmon Recipe
User Reviews
5
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
4 servings
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Calories
337 kcal
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Course
Main Course
Best Blackened Salmon Recipe
Description
Best Blackened Salmon Recipe features salmon fillets seasoned generously with a dry rub of spices such as cumin, coriander, cayenne pepper, paprika, oregano, cloves, onion powder, and kosher salt. The spice blend delivers a moderately spicy, aromatic coating that forms a rich crust when seared.
The cooking process involves heating oil in a pan over medium-high heat and searing the salmon skin-side up first without moving it, allowing a crust to develop over four minutes. Flipping and cooking the other side for about five minutes brings the salmon to a safe internal temperature of 145°F, indicated also by flakiness with a fork. Keeping the salmon cold before cooking and the pan hot is key to achieving the right texture.
This dish can be served immediately for the best texture but leftovers store well in the refrigerator up to two days. Reheating is best done on medium-low heat in a pan to preserve moisture and crust integrity.
Ingredients
- 4 salmon 6 ounce each, skin-on, fillets
- 1/2 tsp cumin
- 1/2 tsp Coriander
- 1/4 tsp cayenne pepper
- 1 tsp paprika
- 1/2 tsp oregano
- 1/4 tsp cloves
- 1 tsp onion powder
- 1/2 tsp kosher salt
- 3 tbsp vegetable oil
Instructions
- Pat dry the salmon fillets and set them aside.
- In a bowl mix the cumin, coriander, cayenne, paprika, oregano, cloves, onion powder and salt.
- Generously and evenly sprinkle the salmon fillets (the flesh side) with the blackening seasoning.
- Heat the oil in a pan over medium high heat. Once the oil is hot a shimmery, place the salmon, skin side up in the pan and sear for 4 minute, untouched.
- Flip and sear the other side for 5 minutes or until the salmon is fully cooked. You know the salmon is fully cooked once an instant thermometer inserted in the fish shows 145 degrees F and it flakes easily using a fork.
Notes
- Keep salmon chilled and ensure the pan is hot to create the blackened crust effectively.
- Adjust cayenne pepper quantity to control the spice level according to preference.
- Do not move the fillets during the initial searing phase to allow the crust to form properly.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat gently in a pan over medium-low heat to maintain texture and avoid drying.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 337 kcal
% Daily Value*
| Calories | 337kcal | 17% |
| Carbohydrates | 1g | 0% |
| Protein | 34g | 68% |
| Fat | 21g | 32% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 10g | 59% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 94mg | 31% |
| Sodium | 367mg | 15% |
| Potassium | 861mg | 18% |
| Fiber | 0.4g | 2% |
| Sugar | 0.1g | 0% |
| Vitamin A | 375IU | 8% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 31mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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