Blackened Salmon
User Reviews
5
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Prep Time
5 mins
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Cook Time
9 mins
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Total Time
14 mins
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Servings
4
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Calories
76 kcal
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Course
Main Course, Dinner
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Cuisine
American
Blackened Salmon
Description
The salmon fillets are rubbed with oil to help the spice mixture adhere to the flesh side, leaving the skin bare to crisp separately. Heating neutral-flavored oil until shimmering allows the spice-coated side to blacken in 2-3 minutes, creating a charred crust without burning. Flipping the fillets cooks the skin side gently over medium-low heat until the salmon reaches the desired doneness, with medium-rare at about 125°F.
This method results in a textured crust that contrasts with the tender salmon interior. The combination of smoked paprika, cayenne, and herbs offers a balanced smoky and mildly spicy flavor. The lemon juice added after cooking enhances brightness and cuts through the richness.
Serve Blackened Salmon simply with lemon wedges or alongside grains and vegetables. The technique showcases both spice and natural fish flavor without heavy sauces.
The recipe advises using neutral oils like canola or grapeseed to avoid interfering with the salmon's taste and recommends pressing the spice mix firmly on the flesh to ensure even coverage.
Ingredients
- 1 tablespoon paprika
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon thyme dried
- ¼ teaspoon cayenne pepper powder
- ¼ teaspoon black pepper
- 4 ounce salmon skin-on, preferably center-cut, fillets
- 2 tablespoons neutral oil plus additional for rubbing on the fillets
- lemon for squeezing, wedges
Instructions
- In a shallow glass container, stir together the paprika, garlic powder, onion powder, salt, dried thyme, cayenne, and black pepper until evenly blended.
- Rub a little oil on the flesh side of the salmon fillets and place the fillets, flesh side down, into the spice mix. Press down gently to ensure the spice mixture sticks. Leave the skin uncoated.
- In a heavy pan, heat the neutral oil over medium-high heat. When the oil shimmers, add salmon fillets to pan, flesh (spice-rubbed) side down. Cook without disturbing until a dark “blackened” crust forms, 2-3 minutes.
- Flip the fillets to the skin side, reduce the heat level to medium-low, and continue to cook on the skin side until the thickest part of the fillet is cooked to desired doneness, 3-8 minutes depending on thickness or 125 degrees for medium rare.
- Remove salmon from the pan, squeeze over lemon juice, and serve.
Notes
- Use neutral oils such as canola, sunflower, grapeseed, or avocado oil to avoid altering the salmon's natural flavor.
- Press the spice mixture firmly on the flesh side to create an even crust.
- Squeeze fresh lemon juice over the cooked salmon just before serving for added brightness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 76 kcal
% Daily Value*
| Calories | 76kcal | 4% |
| Carbohydrates | 3g | 1% |
| Protein | 1g | 2% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 1mg | 0% |
| Sodium | 294mg | 12% |
| Potassium | 73mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 920IU | 18% |
| Vitamin C | 1mg | 1% |
| Calcium | 11mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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