Easy Blackened Salmon (Print Version)
# Ingredients:
→ Main Ingredients
01 -
4 salmon fillets (6 oz each), skin on
02 -
2 tablespoons butter, unsalted
03 -
1 fresh lemon, cut into wedges
04 -
Fresh parsley or thyme, chopped for garnish
→ Cajun Spice Blend
05 -
1 tablespoon sweet paprika
06 -
1 teaspoon brown sugar
07 -
1 teaspoon kosher salt
08 -
¾ teaspoon onion powder
09 -
¾ teaspoon garlic powder
10 -
½ teaspoon cayenne pepper
11 -
½ teaspoon dried oregano
12 -
½ teaspoon dried thyme
# Instructions:
01 -
Take your salmon fillets and place them flesh-side up on a large plate. Give them a good pat with paper towels to remove any excess moisture - this helps get that perfect sear.
02 -
Grab a small bowl and combine all your spices: paprika, brown sugar, salt, onion powder, garlic powder, cayenne, oregano, and thyme. Give it a good stir to make sure everything is evenly distributed.
03 -
Melt your butter in a small bowl. Brush the melted butter generously over the flesh side of each salmon fillet, then sprinkle your spice mixture evenly on top. Gently press the spices into the fish so they stick well.
04 -
Get a cast iron skillet or heavy-bottomed pan nice and hot over medium heat - no oil needed. Turn on your exhaust fan and crack a window because things might get a bit smoky! The pan is ready when a drop of water dances across the surface.
05 -
Carefully place each salmon fillet into the hot pan, flesh-side down first. Let them cook undisturbed for 2-3 minutes until the surface gets beautifully blackened - resist the urge to peek too much! Then flip each piece carefully.
06 -
Continue cooking on the skin side for another 5-6 minutes until the skin gets crispy and the fish reaches 145°F internally. The salmon should flake easily when tested with a fork at the thickest part.
07 -
Squeeze fresh lemon juice over the hot salmon and transfer to serving plates. Garnish with chopped fresh herbs and serve immediately with extra lemon wedges on the side.
# Notes:
01 -
This salmon tastes best when served immediately, but leftovers can be stored in the fridge for up to 1 day.
02 -
To reheat without drying out, warm gently in a skillet over medium-low heat until just heated through.
03 -
The key to perfect blackened salmon is a screaming hot pan and not moving the fish too soon - patience gives you that gorgeous crust!