How to Make THE BEST Blackened Salmon
User Reviews
5
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
4
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Calories
204 kcal
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Course
Main Course
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Cuisine
American
How to Make THE BEST Blackened Salmon
Description
This blackened salmon begins with mixing a blend of sweet paprika, cayenne pepper, onion powder, garlic powder, freshly ground black pepper, kosher salt, crushed dried thyme, and fennel seeds. The seasoning is pressed onto the salmon fillets after drizzling them with oil to adhere and enhance flavor. A cast iron skillet is preheated over medium-high heat to achieve a hot cooking surface, enabling a flavorful crust to develop quickly.
The fillets are cooked starting on their short ends to sear edges, then flipped to the flesh side until the blackened spices form a charred but not burnt crust. Cooking times are short and controlled to prevent overcooking, preserving a moist, flaky interior. The seasoning mixture provides warmth and aromatic notes from the herbs and spices, balancing the richness of the salmon.
Serving the blackened salmon with a squeeze of fresh lemon brightens the flavors and cuts through the spice. This dish works well as a main course paired with vegetables or grains. The simple seasoning approach lets the quality and texture of the salmon shine through while adding bold flavor and color.
Ingredients
- 2 tablespoons paprika sweet
- 2 teaspoons cayenne pepper
- 3 teaspoons onion powder
- 2 teaspoon garlic powder
- 1 teaspoon black pepper freshly ground
- 1 teaspoon kosher salt
- 1 teaspoon thyme gently crushed, dried
- ½ teaspoon fennel seeds , gently crushed
- 1 pound salmon fillets
- 4 tabelspoons canola oil
- 1 lemon
Instructions
- Preheat a large cast iron skillet on medium-high heat for about 5 minutes.
- While the pan is heating, add the spices to a small bowl and toss with a fork to mix well.
- Trim any thin pieces from the edges of the salmon fillet and cut it into 6-ounce portions. Pat well with paper towels then drizzle the fillets with 1 tablespoon of oil, using your fingers to spread the oil over the fleshy sides.
- Sprinkle the flesh of the salmon with the blackened seasoning mix, including the sides but not the skin. Press the seasoning into the fish so it adheres then shake off any extra.
- Add the rest of the oil to the skillet and heat for 30 seconds (and turn on the stove's overhead fan). Starting with the short sides of the fillets, place the salmon in the pan. Cook undisturbed for 2 minutes until the salmon easily release from the pan. Flip to the other short side and cook for another 2 minutes, then flip and cook the top fleshy side of the salmon for 2 minutes. Cook until the seasonings brown and the fish moves easily in the pan. Flip to the to cook skin side down for another 3 minutes or until the salmon begins to firm up and flake and looks cooked through. It should still be somewhat pink in the middle. Transfer to a serving platter or plates, add a squeeze of lemon and serve with tartar sauce. The salmon is great served hot or chilled.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 204 kcal
% Daily Value*
| Calories | 204kcal | 10% |
| Carbohydrates | 8g | 3% |
| Protein | 24g | 48% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 62mg | 21% |
| Sodium | 637mg | 27% |
| Potassium | 739mg | 16% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 2204IU | 44% |
| Vitamin C | 16mg | 18% |
| Calcium | 47mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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