Description
This Blackened Salmon recipe offers a perfectly spiced and seared salmon fillet that is crispy on the outside and tender on the inside. Coated with a flavorful blend of paprika, garlic, herbs, and a touch of cayenne, the salmon is pan-seared with butter and olive oil to bring out a smoky, rich flavor. Ready in just 20 minutes, it’s an easy and elegant dinner option served with fresh lemon wedges and optional parsley garnish.
Ingredients
Scale
Salmon
- 4 (4-ounce) salmon fillet portions
Blackening Spice Mix
- 1½ teaspoons light brown sugar
- ¾ teaspoon paprika
- ¾ teaspoon garlic powder
- ¾ teaspoon onion powder
- ¾ teaspoon dried oregano
- ¾ teaspoon dried thyme
- ½ teaspoon ground ginger
- 1 teaspoon sea salt
- ¼ teaspoon cayenne pepper
Cooking fats
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons butter, melted
Garnish
- 1 lemon, cut into wedges
- Flat leaf parsley, minced (optional)
Instructions
- Prepare the Salmon: Place the salmon fillets skin side down on a plate and pat them dry thoroughly with paper towels to ensure the spice mixture sticks well to the surface.
- Make the Spice Mixture: In a small bowl, combine light brown sugar, paprika, garlic powder, onion powder, dried oregano, dried thyme, ground ginger, sea salt, and cayenne pepper. Mix well until all ingredients are evenly blended.
- Season the Salmon: Drizzle 1 tablespoon of extra-virgin olive oil evenly over the salmon fillets. Then, rub the prepared spice mixture all over each fillet, coating them completely and evenly with the seasoning blend.
- Heat the Skillet: Place a large skillet over medium heat and add the remaining tablespoon of olive oil. Heat the oil until it glistens, indicating the pan is hot and ready for cooking.
- Cook the Salmon (First Side): Place the salmon fillets flesh-side down in the hot skillet. Let them cook undisturbed for about 2-3 minutes until the surface develops a characteristic blackened, crisp crust.
- Add Butter and Flip: Pour the melted butter into the skillet around the salmon. Carefully flip the fillets so they are skin side down. Continue cooking for an additional 5-6 minutes over medium heat, allowing the skin to crisp and the fish to cook through. Occasionally tilt the pan and spoon melted butter over the top of the salmon for enhanced flavor and moisture.
- Serve: Transfer the cooked blackened salmon to serving plates. Squeeze fresh lemon wedges over the fillets and sprinkle with minced flat leaf parsley if desired for freshness and color.
Notes
- Patting the salmon dry before seasoning is crucial to achieve a good sear.
- Adjust cayenne pepper quantity based on desired spice level.
- Use a heavy-bottom skillet or cast iron pan for the best blackening effect.
- Do not overcrowd the pan to ensure even cooking and crispiness.
- Serve immediately for optimal texture and flavor.
