Easy Blackened Salmon Recipe

Name: Easy Blackened Salmon Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Ingredients: 1 teaspoon Diamond Crystal kosher salt; 2 tablespoons paprika; 1 tablespoon dried thyme; 1 tablespoon dried oregano; 1 tablespoon onion powder; 1 tablespoon garlic powder; ¼ teaspoon cayenne pepper; 4 salmon fillets; 4 tablespoon butter

User Reviews

5.0

6 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings
4 servings
Calories
371 kcal
Course
Main Course
Cuisine
American

Easy Blackened Salmon Recipe

Winston Campbell

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A tasty Cajun-style rub gives this blackened salmon a wonderful flavor. Cooking it in a hot pan seals the juices in and keeps it extra juicy.

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Ingredients

Servings

1 teaspoon Diamond Crystal kosher salt or ½ teaspoon of any other salt, including Morton kosher salt
2 tablespoons paprika
1 tablespoon dried thyme
1 tablespoon dried oregano
1 tablespoon onion powder
1 tablespoon garlic powder
¼ teaspoon cayenne pepper
4 salmon fillets 6 ounces each, skin-on, pin bones removed
4 tablespoon butter

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Instructions

Preheat your oven to 425°F. In a small bowl, combine the kosher salt, paprika, thyme, oregano, onion powder, garlic powder, and cayenne.
Sprinkle the salmon fillets with the seasoning mixture, pressing with your fingers to help the coating adhere.
Heat the butter in a large 12-inch well-seasoned cast iron skillet over medium heat. Swirl to coat.
When the butter starts foaming, add the salmon fillets, skin-side down. Cook them undisturbed until their bottoms are blackened, about 2-3 minutes.
Turn the fillets to the other side and cook them for about 2-3 more minutes to blacken the skin side.
Carefully, using oven mitts, transfer the hot skillet to the preheated oven. Let the fish finish cooking in the oven until its internal temperature reaches 145ºF, about 5-7 minutes.
Transfer the fish to plates, spoon the pan juices on top, and serve.

Notes

The reason we finish the dish in the oven is to make sure the fish is fully cooked without charring the outside too much.
As an alternative, you can remove the skillet from the heat, tightly cover it with foil (or a tight-fitting lid), and allow the fish to finish cooking in the skillet's residual heat for about 5 minutes. It should reach an internal temperature of 145°F.
You can keep the leftovers in the fridge, in a sealed container, for up to four days. Reheat them gently, covered, in the microwave at 50% power.

Nutrition Information

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Serving 1fillet with pan juices Calories 371kcal (19%) Carbohydrates 6g (2%) Protein 35g (70%) Fat 23g (35%) Saturated Fat 9g (45%) Sodium 451mg (19%) Fiber 3g (12%) Sugar 1g (2%)