Description
A recipe for perfectly seasoned and seared Blackened Salmon, featuring a robust spice blend that creates a flavorful, dark crust.
Ingredients
- 4 (6 oz) salmon fillets, skin on or off
- 2 tbsp olive oil or melted unsalted butter, plus extra for cooking
- 2 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1/2 tsp cayenne pepper (adjust to desired spice level)
- 1/2 tsp salt
- 1/2 tsp black pepper
- Lemon wedges, for serving
Instructions
- In a small bowl, combine smoked paprika, garlic powder, onion powder, oregano, thyme, cayenne pepper, salt, and black pepper to create the blackening seasoning.
- Pat salmon fillets thoroughly dry with paper towels. Brush or rub both sides of each fillet with olive oil or melted butter.
- Generously coat each salmon fillet on all sides with the blackening seasoning, pressing lightly to adhere.
- Heat a large cast-iron skillet over high heat until it begins to smoke lightly. Add a tablespoon of olive oil or butter to the hot skillet.
- Carefully place salmon fillets in the hot skillet. Cook for 3-5 minutes per side, depending on thickness, until a dark, crusty sear forms and the salmon is cooked through and flakes easily with a fork.
- Be prepared for smoke; ensure good ventilation in your kitchen.
- Remove salmon from skillet and serve immediately with lemon wedges.
- This recipe can also be done on an outdoor grill for less smoke indoors.
Notes
- Ensure the cast-iron skillet is very hot before adding the salmon to achieve the signature sear.
- Use good ventilation or open windows, as the high heat and spices will produce smoke.
- The recipe can be adapted for grilling instead of pan-searing.