Blackened Salmon
Blackened Salmon is a quick and delicious way to enjoy this healthy fish with a smoky, slightly spicy crust that seals in all the juicy flavors. With its perfectly crisp edges and tender, flaky inside, this recipe is not only easy to make but also brings a burst of flavor that’s hard to beat. Perfect for a weeknight dinner or a meal to impress, this blackened salmon is a must-try for seafood lovers!
The first time I made Blackened Salmon, it was a weeknight, and I needed something fast but tasty. My husband took one bite, and I knew we had a new family favorite! Now, whenever we’re craving something with a bit of kick, this is our go-to. The smoky aroma fills the kitchen, and it’s always fun to see everyone’s excitement when it hits the table. Paired with a fresh salad or some garlic mashed potatoes, it’s a dinner that never disappoints.
Why You’ll Love Blackened Salmon
•Bursting with Flavor: Each bite is packed with smoky, slightly spicy notes from the blackening seasoning.
•Quick and Easy: Ready in under 20 minutes, it’s perfect for a fast but impressive meal.
•Healthy and Satisfying: Salmon is rich in omega-3s and protein, making this a deliciously nutritious choice.
•Versatile Pairings: Serve with rice, veggies, or even over a fresh salad – it works with almost any side!
Ingredients Notes for Blackened Salmon
•Salmon Fillets: Fresh, wild-caught salmon works best, but frozen will work if thawed thoroughly.
•Blackening Seasoning: A blend of paprika, garlic powder, onion powder, thyme, oregano, cayenne, salt, and pepper. Adjust cayenne for desired spice level.
•Olive Oil or Butter: Helps create that signature crust and adds extra richness.
•Lemon: Adds a touch of brightness and pairs beautifully with the smoky spices.
Recipe Steps
1. Prepare the Salmon: Pat the salmon fillets dry with paper towels. Rub a little oil on both sides to help the seasoning stick.
2. Season: Generously coat each side of the salmon fillets with blackening seasoning, pressing it gently to help it stick.
3. Sear: Heat a cast iron skillet over medium-high heat until it’s very hot. Add a bit of oil or butter, then place the salmon fillets skin-side up. Cook for about 3-4 minutes on each side until a dark crust forms and the salmon is cooked to your desired doneness.
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4. Serve: Squeeze fresh lemon juice over the salmon and garnish with chopped parsley if desired.
Storage Options
•Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
•Reheat: Gently reheat in a pan over medium heat or in a low oven (300°F) to avoid overcooking.
•Freeze: Wrap in foil and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Variations & Substitutions
•Mild Spice: Reduce or omit the cayenne if you prefer a less spicy version.
•Butter Lovers: Use melted butter instead of oil for an even richer crust.
•Herb Infusion: Add fresh herbs like thyme or rosemary to the pan for an aromatic boost.
Frequently Asked Questions
Q: Can I use other types of fish?
A: Absolutely! This blackening technique works well on other hearty fish like tilapia, snapper, or trout.
Q: Can I bake the salmon instead of pan-searing?
A: Yes! Preheat your oven to 400°F, place the seasoned salmon on a baking sheet, and bake for 12-15 minutes until cooked through.
Q: What sides go well with blackened salmon?
A: This salmon pairs wonderfully with rice, mashed potatoes, roasted veggies, or a fresh green salad.
Bring the bold flavors of Blackened Salmon to your table and enjoy a dish that’s as satisfying as it is easy to make. Happy cooking! 🍽️
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Ingredients
- 4 salmon fillets about 6 oz each, skin-on or skinless
- 2 tablespoons olive oil or melted butter
- 1 tablespoon smoked 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
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- Lemon wedges for serving
- Fresh parsley chopped (for garnish, optional)
Instructions
- Prepare the Spice Mix: In a small bowl, combine the smoked paprika, garlic powder, onion powder, thyme, oregano, cayenne pepper, black pepper, and salt. Mix well.
- Season the Salmon: Pat the salmon fillets dry with paper towels. Brush each fillet with olive oil or melted butter on both sides. Generously rub the spice mix onto the salmon, pressing lightly to help it adhere.
- Cook the Salmon: Heat a large skillet (preferably cast-iron) over medium-high heat until very hot. Place the salmon fillets in the skillet, flesh side down if skin-on, and cook for 3-4 minutes per side, or until the outside is blackened and the fish flakes easily with a fork.
- Serve: Remove from the skillet and serve with lemon wedges and a sprinkle of fresh parsley if desired.
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