Blackened Salmon

Blackened Salmon

Blackened salmon is a flavorful and spicy dish that is as easy to make as it is delicious. This dish features a perfectly pan-seared fillet of salmon coated in a blend of bold, aromatic spices that create a crispy, charred exterior while keeping the inside tender and juicy.

The blackening technique, typically associated with Cajun cooking, involves seasoning the fish with a mix of spices and then cooking it at high heat, resulting in a crispy, smoky crust that complements the rich taste of the salmon.

Whether you’re a seasoned home cook or just getting started in the kitchen, blackened salmon is an impressive dish that can be prepared in under 30 minutes. It’s perfect for a weeknight dinner, a special occasion, or even a seafood-inspired dinner party.

Ingredients

For the Blackened Seasoning:

1 tablespoon paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried thyme

1 teaspoon dried oregano

1/2 teaspoon cayenne pepper (adjust to taste for heat)

1/2 teaspoon ground black pepper

1/2 teaspoon salt

1/2 teaspoon smoked paprika (for extra smokiness)

For the Salmon:

4 salmon fillets (about 6 ounces each), skin on or off

2 tablespoons olive oil or melted butter (for cooking)

Fresh lemon wedges (for serving)

How to Make Blackened Salmon

Prepare the Blackened Seasoning:

In a small bowl, combine the paprika, garlic powder, onion powder, thyme, oregano, cayenne pepper, black pepper, salt, and smoked paprika. Stir the spices together until evenly mixed.

Coat the Salmon:

Pat the salmon fillets dry with paper towels to remove any excess moisture. This will help the seasoning stick better and promote a nice sear. Drizzle the salmon fillets with olive oil or melted butter, then rub the blackened seasoning generously over both sides of each fillet. Press the seasoning into the fish to ensure it sticks well.

Heat the Pan:

Preheat a cast-iron skillet or a heavy-bottomed nonstick skillet over medium-high heat. Add a tablespoon of olive oil or butter to the pan and let it heat until hot and shimmering.

Cook the Salmon:

Place the seasoned salmon fillets in the hot skillet, skin-side down (if using skin-on fillets). Let the salmon cook undisturbed for 4-5 minutes. The blackened crust should form during this time. Once the fillets have a crispy, dark crust on the bottom, carefully flip them over using a spatula and cook for an additional 3-4 minutes, or until the salmon reaches your desired level of doneness. The inside of the salmon should still be tender and moist, while the exterior should have a crispy, blackened coating.

Serve:

Remove the salmon from the skillet and serve immediately. Garnish with fresh lemon wedges for an added burst of citrus. This blackened salmon pairs beautifully with roasted vegetables, rice, or a light salad.

Chef’s Note

Adjusting Spice Levels: The cayenne pepper in the seasoning mix provides heat, but you can adjust the amount based on your spice tolerance. For a milder version, reduce or omit the cayenne, or try using a mild chili powder instead.

Cooking Tips: Be sure the skillet is very hot before adding the salmon to achieve the signature blackened crust. You can also use a grill for a smokier flavor.

Perfect Doneness: Salmon is best cooked to an internal temperature of 145°F (63°C) for flaky, moist results. If you prefer a slightly less cooked fish, aim for 125°F (52°C) for medium-rare.

Nutrition Information (Per Serving)

Calories: 350

Protein: 40g

Carbohydrates: 2g

Fat: 22g

Fiber: 1g

Sodium: 500mg

Conclusion

Blackened salmon is a bold, flavorful dish that brings out the best in the rich, buttery texture of the salmon. The blackened seasoning creates a crispy, smoky crust that enhances the natural taste of the fish, while the quick cooking method ensures the salmon remains tender and juicy inside. Whether you’re a fan of Cajun cuisine or just looking for a new way to enjoy salmon, this dish is sure to become a staple in your recipe repertoire. Enjoy it with your favorite sides for a complete, satisfying meal!