Blackened Salmon
User Reviews
5
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Prep Time
15 mins
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Cook Time
8 mins
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Total Time
23 mins
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Servings
4
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Course
Main Course
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Cuisine
American
Blackened Salmon
Description
The salmon fillets are first seasoned with salt, pepper, and a blend of paprika, garlic and onion powders, cayenne, thyme, and oregano. They are seared in a hot cast iron skillet coated with oil to create a characteristic blackened crust on the outside while retaining a tender, juicy interior.
The buttery honey lime sauce, prepared with lime juice, honey, chicken broth, and butter, offers a contrasting sweet and tangy flavor that complements the smoky, spicy seasoning on the salmon. The sauce is typically served alongside or drizzled on top.
This dish works well as a main course paired with simple sides that can balance the spice and richness, like steamed vegetables or rice. Adjust the heat level by modifying the cayenne amount according to preference.
Ingredients
- 4 (7 oz) salmon skinless or skin-on), about 1-inch thick, fillets
- 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 thyme dried
- 1/2 tsp oregano dried
- 1 Tbsp olive oil or vegetable oil, light
- 1 Tbsp chopped parsley optional, fresh
Buttery Honey Lime Sauce
- 2 Tbsp lime juice fresh
- 1 Tbsp honey
- 1/4 cup chicken broth low-sodium
- 3 Tbsp unsalted butter cut into 1-Tbsp pieces
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.
User Reviews
Overall Rating
5
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