Description
This Blackened Salmon recipe features succulent salmon fillets coated in a flavorful blend of spices, then seared to perfection in a hot skillet with butter and olive oil. The salmon has a crispy, blackened crust and tender, flaky interior, making it a delicious and easy-to-prepare seafood dish perfect for weeknight dinners or special occasions.
Ingredients
Scale
Salmon
- 4 (4-ounce) salmon fillet portions
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 and Garnish
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons butter, melted
- 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 to help the seasoning adhere properly.
- 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 until all spices are evenly blended.
- Season the Salmon: Drizzle 1 tablespoon of extra-virgin olive oil over the salmon fillets. Rub the prepared spice mixture all over each fillet, ensuring an even, complete coating for full flavor.
- Heat the Skillet: Heat the remaining tablespoon of olive oil in a large skillet over medium heat until it glistens, signaling it is hot and ready for cooking.
- Cook the Salmon (First Side): Place the salmon fillets flesh-side down in the hot skillet. Cook without moving for about 2 to 3 minutes until the surface forms a blackened, crisp crust.
- Add Butter and Flip: Pour the melted butter into the pan. Carefully flip the fillets to skin side down and continue cooking over medium heat for 5 to 6 minutes. Occasionally tilt the pan and spoon the melted butter over the fillets to enhance flavor and moisture. Cook until the skin is crispy and the fish flakes easily with a fork.
- Serve: Transfer the salmon fillets to serving plates. Squeeze fresh lemon wedges over the top for brightness and garnish with minced flat leaf parsley if desired. Serve immediately.
Notes
- Patting the salmon dry before seasoning is essential for the spice rub to stick and form a good crust.
- Adjust cayenne pepper to control spiciness according to your preference.
- Use a heavy skillet like cast iron for better heat retention and an even blackened crust.
- Spoon the melted butter over the salmon while cooking to keep it moist and infuse rich flavor.
- If parsley is not preferred, garnish with fresh cilantro or chives for an alternate herbaceous note.
