Blackened Salmon
User Reviews
5
Blackened Salmon
Description
The rub consists of sweet paprika, kosher salt, garlic powder, onion powder, dried oregano, thyme, cayenne pepper, and freshly ground black pepper. After rubbing olive oil onto the salmon, the seasoning is applied and pressed in. Cooking involves searing the salmon flesh-side down over medium-high heat in oil until the surface blackens and forms a crust, then flipping to finish cooking through in a few minutes more.
This method produces a salmon filet with a crisp, blackened outer texture and a juicy, flaky inside. A squeeze of fresh lemon or lime brightens the flavors and balances the spice. The salmon pairs well with fresh sides or simple grains, fitting well into lunch or dinner.
For storage, cooked fillets keep up to 3 days in the fridge and freeze well if cooled fully first. When reheating, warming gently at low temperature prevents drying the delicate fish.
Ingredients
- 1 teaspoon paprika sweet
- ½ teaspoon kosher salt
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon oregano dried
- ¼ teaspoon thyme dried
- ¼ teaspoon cayenne pepper
- ¼ teaspoon black pepper freshly ground
- 4 (6-ounce) salmon filets
- 3 tablespoons extra-virgin olive oil
Instructions
- Mix the seasoning. In a small bowl, stir together the paprika, salt, garlic powder, onion powder, oregano, thyme, cayenne pepper, and black pepper.
- Season the salmon. Drizzle one tablespoon of oil on top of the salmon and rub it in. Sprinkle the seasoning on top and rub that in to evenly coat.
- Cook the salmon. Heat the remaining two tablespoons of oil in a large skillet over medium-high heat. Add the salmon, and cook it top side down for 2 to 3 minutes, until the top is blackened. Flip and cook another 2 to 3 minutes, until cooked through.
- To serve. A fresh squeeze of lemon or lime before serving balances the spice flavor beautifully.
Notes
- Store cooked salmon fillets in the refrigerator in a sealed container for up to 3 days.
- For freezing, cool salmon completely, then freeze on parchment paper to avoid sticking.
- When reheating, thaw frozen salmon overnight in the refrigerator and reheat gently at low temperature to maintain moisture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 339 kcal
% Daily Value*
| Calories | 339kcal | 17% |
| Carbohydrates | 1g | 0% |
| Protein | 34g | 68% |
| Fat | 21g | 32% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 11g | 55% |
| Cholesterol | 94mg | 31% |
| Sodium | 366mg | 15% |
| Potassium | 857mg | 18% |
| Fiber | 0.4g | 2% |
| Sugar | 0.1g | 0% |
| Vitamin A | 371IU | 7% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 27mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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