Blackened Salmon
This blackened salmon will be on the table in under 20 minutes! Coat fresh salmon filets in a blend of bold spices and pan seared until tender and flaky. Customize your spice level and serve this easy dinner with rice, over a salad or in tacos.
Servings: 4 people (1 fillet each)
Ingredients
For the Salmon:
- 2 teaspoons smoked paprika
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 2 teaspoons garlic powder
- 1/2 teaspoon chili powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 2 tablespoons melted butter, ghee, olive oil or avocado oil see notes
- 4 (6 ounce) skin-on salmon filets
Topping:
- 3 tablespoons melted butter, ghee or avocado/oil oil
- Juice from 1/2 a lemon
- 1 tablespoon chopped parsley
Instructions
Make the blackening seasoning
- Place the smoked paprika, cumin, garlic powder, oregano, onion powder, salt, pepper and cayenne pepper in a shallow bowl or dish. Pat the salmon dry with paper towels and spread the melted butter or oil on the top.
- Dip each piece of salmon into the seasoning and push down to create a thick, even coat across the salmon.
Sear the salmon
- Heat a large heavy-bottomed skillet or cast-iron skillet over high heat and brush lightly with the same butter or oil used to coat the salmon. You’l know the pan is hot enough when a drop of water sizzles on the surface. Once it’s hot, place the salmon fillets flesh and seasoning side down. Allow them to cook over high heat for 2-3 minutes without moving. It’s okay to peek at a corner, but try not to lift of the salmon to look.
- While they’re searing, mix together the topping in a small dish. When the salmon is blackened and crusty, carefully flip the filets over then turn the heat down to medium. Brush the tops of each salmon filet with the prepared mixture and continue to cook over medium for 6-8 minutes or until the internal temperature reaches 145°. If the bottoms start to get too dark you can turn the heat down. If your fillets are thicker, you can flip them on their sides to finish cooking if needed.
- Remove from the heat and serve immediately. Enjoy!
Video
Notes
Butter or oil: use ghee (clarified butter or avocado oil for a dairy free option. I love using avocado oil because it has a higher smoke point and won’t make your kitchen as smokey at higher heat.
Adjust the spice level: add more or less cayenne pepper to customize how spicy this dish is.
To store: Store it in an air-tight container in the fridge for up to 2 days.
To reheat: Add a little olive oil to a skillet over medium-high heat and cook until the salmon is warm all the way through. You can also microwave it on high in 30 second increments until warmed through.
How to know the salmon is cooked: Insert a digital thermometer into the thickest part of the salmon until it reads 145°F.
Nutrition
Serving: 1salmon fillet | Calories: 358kcal | Carbohydrates: 5.3g | Protein: 38.9g | Fat: 21.3g | Cholesterol: 102.2mg | Sodium: 720mg | Fiber: 1.1g | Sugar: 1g