Blackened Salmon

Name: Blackened Salmon
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 4 serving
Ingredients: 4 (7 oz) salmon fillets; salt; 1 1/2 tsp paprika; 1/2 tsp garlic powder; 1/2 tsp onion powder; 1/2 tsp cayenne pepper; 1/2 tsp dried thyme; 1/2 tsp dried oregano; 1 Tbsp light olive oil; 1 Tbsp chopped fresh parsley; 2 Tbsp fresh lime juice; 1 Tbsp honey; 1/4 cup low-sodium chicken broth; 3 Tbsp unsalted butter

User Reviews

5.0

30 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
23 mins
Servings
4
Course
Main Course
Cuisine
American

Blackened Salmon

Iris Warren

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Salmon fillets are liberally seasoned with a homemade cajun style seasoning then pan seared in a hot skillet until lightly charred and blackened. Then last but not least it's finished with a super flavorful and rich buttery honey lime sauce to compliment it.

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Ingredients

Servings

4 (7 oz) salmon fillets (skinless or skin-on), about 1-inch thick
salt and freshly ground black pepper
1 1/2 tsp paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp cayenne pepper (can adjust to taste)
1/2 tsp dried thyme
1/2 tsp dried oregano
1 Tbsp light olive oil or vegetable oil
1 Tbsp chopped fresh parsley (optional)

Buttery Honey Lime Sauce

2 Tbsp fresh lime juice
1 Tbsp honey
1/4 cup low-sodium chicken broth
3 Tbsp unsalted butter, cut into 1-Tbsp pieces

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Instructions

For the salmon: Pour oil into 12-inch cast iron skillet, tilt pan to coat with oil. Heat pan over medium heat (monitor the oil while you prep the salmon don't let it over-heat, pull pan from heat if needed).
Season both sides of salmon fillets with salt and pepper.
In a mixing bowl whisk together paprika, garlic powder, onion powder, cayenne pepper, thyme and oregano. Sprinkle mixture evenly over tops of salmon fillets and spread evenly over to coat top surface.
Place salmon fillets in heated skillet, spice rubbed side facing downward. Let sear until blackened on bottom, about 3 minutes.
Flip salmon to opposite side and let cook until browned on bottom and just barely cooked through, about 3 minutes longer (if needed you can reduce burner temperature to medium-low if it's getting too dark on exterior before interior cooks through).
Remove salmon to serving plates, turn off heat for the pan.
For the sauce: While salmon is cooking mix together lime juice and honey in bowl (you can use now empty spice bowl).
Carefully pour chicken broth into pan pouring in from the edge (it will steam wildly from the residual heat of the pan so only pour from the edge).
Add lime mixture and butter, stir to melt butter. Season with salt and pepper to taste as needed.
Pour sauce over salmon fillets and serve right away garnished with parsley if desired.