Classic Blackened Salmon
This recipe guides you through creating a perfectly seasoned and seared salmon fillet with a flavorful, spicy crust. It's a quick and impressive dish that's perfect for a weeknight meal or entertaining guests.
Equipment
- Paper towels
- Small bowl
- Heavy-bottomed skillet (cast iron)
Ingredients
Main Ingredients
- 6 ounce salmon fillets
- unsalted butter for brushing
- 1 tablespoon butter or high-smoke-point oil like avocado oil
Blackening Seasoning
- 2 tablespoons paprika
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon dried thyme
- 1 teaspoon cayenne pepper adjust to your spice preference
- 1 teaspoon black pepper
- 1/2 teaspoon salt
- 1/2 teaspoon dried oregano
Instructions
Preparation
- Pat the salmon fillets dry with paper towels to ensure a crispy crust.
- In a small bowl, combine paprika, onion powder, garlic powder, dried thyme, cayenne pepper, black pepper, salt, and dried oregano until thoroughly mixed.
Cooking
- Brush both sides of each salmon fillet with melted butter, then dredge them in the blackening seasoning, pressing gently to create an even, thick coating.
- Heat a heavy-bottomed skillet, ideally cast iron, over high heat for 5-7 minutes until it's smoking hot, then add butter or high-smoke-point oil.
- Carefully place the seasoned salmon fillets into the hot pan, skin-side down if applicable, and cook for 2-4 minutes per side until a dark, crusty char forms and the salmon is cooked through.
Serving
- Remove the salmon from the pan and serve immediately, optionally with a squeeze of fresh lemon juice.
Notes
For extra flavor, you can marinate the salmon in the seasoning for 15-30 minutes before cooking. Adjust cayenne pepper to your preferred spice level. A meat thermometer can be used to check for doneness; salmon is typically cooked when it reaches an internal temperature of 145°F (63°C).