Blackened Salmon

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from kristineskitchenblog.com

This blackened salmon is a restaurant-worthy dish that's easy to make at home! A smoky, spicy crust coats tender, juicy salmon. It cooks quickly in a cast iron skillet and pairs well with cool, creamy sides like my homemade coleslaw and lemon dill sauce (recipe in notes below).

Prep Time10

Cook Time6

Salmon Room Temp20

Total Time36

Servings: servings

Calories: 357kcal

Author: Kristine Rosenblatt

Ingredients

4 salmon fillets 4-6 ounces each, skin on
1 tablespoon sweet or smoked paprika or a combination of the two
1 teaspoon garlic powder
¾ teaspoon onion powder
½ teaspoon cayenne pepper
½ teaspoon dried oregano
½ teaspoon dried thyme
½ teaspoon salt
¼ teaspoon ground black pepper
2 tablespoons unsalted butter melted
1 ½ tablespoons avocado oil or another high heat cooking oil
1 lemon cut into wedges

Instructions

Let the salmon come to room temperature for 20 minutes. If your salmon fillets are on the thicker side and/or you like your salmon more well done, preheat oven to 400°F.
4 salmon fillets
Combine paprika, garlic powder, onion powder, cayenne pepper, dried oregano, dried thyme, salt and black pepper in a small bowl. Whisk to mix.
1 tablespoon sweet or smoked paprika, 1 teaspoon garlic powder, ¾ teaspoon onion powder, ½ teaspoon cayenne pepper, ½ teaspoon dried oregano, ½ teaspoon dried thyme, ½ teaspoon salt, ¼ teaspoon ground black pepper
Pat the salmon fillets dry with paper towels. Brush with melted butter and sprinkle generously with the seasonings, rubbing the seasonings onto the fish to help them stick.
2 tablespoons unsalted butter
(Ventilation is important, since blackened seasoning tends to smoke and this dish will smell fishy as it cooks. Turn on the stove hood fan and open a window.) Heat the oil in a large cast iron skillet over medium-high heat. Once the pan is very hot, turn the heat down to medium and add the salmon fillets, skin side up, to the pan. Cook on the first side for 2-3 minutes. The salmon is ready to flip when it has a nice golden brown crust and releases easily from the pan. Use a thin spatula to flip the fillets over so that they are skin side down.
1 ½ tablespoons avocado oil
Cook on the second side for 3-5 minutes, until the salmon reaches your desired doneness, 130-135°F in the center for medium, 145°F in the center is fully cooked. If it's not cooked to your liking after 5 minutes on the second side, finish cooking it in the oven until it reaches your desired doneness. Serve with lemon wedges.
1 lemon

Video

Notes

Spice Level: You can adjust the amount of cayenne pepper to make it more or less spicy. As it is, it has a good kick but is not overpowering.
This salmon is delicious served with Lemon Dill Sauce! Here's how to make it: Whisk together 1 cup plain Greek yogurt, the zest of 1 medium lemon, 4 tablespoons fresh lemon juice, 2 tablespoons chopped fresh dill, 1 tablespoon olive oil, 1 teaspoon Dijon mustard, 1 clove minced garlic, 1/4 teaspoon fine sea salt and some freshly ground black pepper.

Nutrition

Nutrition information is only an estimate.