Blackened Salmon
A delicious and easy dish featuring salmon fillets coated in a spicy seasoning, perfect for impressing family or friends in less than 30 minutes.
Ingredients
For the blackening spice
- 1.5 tablespoons smoked or sweet paprika
- 1.5 teaspoons onion powder
- 1.5 teaspoons garlic powder
- 1.5 teaspoons kosher salt (such as Diamond Crystal)
- 0.5-1 teaspoons ground cayenne adjust to your spice preference
- 0.5 teaspoon black pepper
- 0.5 teaspoon dried thyme
- 0.5 teaspoon dried oregano
For the salmon
- 4 pieces (6- to 8-ounce) center-cut salmon fillets, skin removed
- 2 tablespoons unsalted butter, melted reserve 2 teaspoons for serving
- 1 slices Lemon wedges for serving
Instructions
Preparation
- In a small bowl, mix the paprika, onion powder, garlic powder, kosher salt, cayenne, black pepper, thyme, and oregano to make the blackening spice.
- Pat the salmon fillets dry with a paper towel. Place them on a large plate or small sheet pan.
- Set aside 2 teaspoons of the melted butter for later. Brush half of the remaining butter on one side of the salmon fillets, then sprinkle half of the blackening spice evenly over that side. Press the spices gently with your fingers to help them stick. Flip the fish and repeat on the other side.
Cooking
- Turn on the exhaust fan and heat a large cast-iron pan or any heavy-bottomed pan over medium-high heat for about 5 minutes.
- Adjust the heat under the pan to medium, carefully place the salmon in the hot pan, and cook for about 4 to 6 minutes per side until the spices darken and the fish is cooked through.
Serving
- Remove from the heat, drizzle with the reserved melted butter, and serve with lemon wedges.
Notes
Pat the salmon dry before seasoning to help the spices stick. Don’t overcrowd the pan; cook the salmon in batches if needed for even cooking. Feel free to adjust the amount of cayenne according to your spice preference. Leftovers can be stored in an airtight container in the fridge for up to three days.