Blackened Salmon: A Recipe for Perfectly Charred, Flavorful Fish
Are you ready to elevate your weeknight dinner? This blackened salmon recipe delivers a restaurant-quality meal with minimal effort. The smoky, spicy crust perfectly complements the flaky, tender salmon inside. It's a healthy, delicious, and impressive dish that's sure to become a new favorite.
What is Blackened Salmon?
Blackened salmon is a cooking technique where the salmon fillet is coated in a flavorful spice blend and then pan-seared or grilled until it develops a dark, crispy crust. The "blackening" comes from the spices, not from burning the fish. The result is a dish that's both visually appealing and bursting with intense flavor.
Ingredients You'll Need:
- 1.5 lbs Salmon Fillet (skin on or off, your preference): Look for high-quality, fresh salmon fillets.
- 2 tbsp Paprika: Smoked paprika adds a deep smoky flavor.
- 1 tbsp Garlic Powder: Essential for a savory base.
- 1 tbsp Onion Powder: Adds depth and sweetness.
- 1 tbsp Cayenne Pepper: Provides the heat – adjust to your spice preference!
- 1 tbsp Black Pepper: Freshly ground is best.
- 1 tbsp Dried Oregano: Earthy and aromatic.
- 1 tbsp Dried Thyme: Adds another layer of herbaceousness.
- 1 tsp Salt: To season and enhance the flavors.
- 2 tbsp Olive Oil: For searing the salmon.
- Optional Garnishes: Lemon wedges, fresh herbs (dill, parsley), and a dollop of sour cream or crème fraîche.
Step-by-Step Instructions:
- Prepare the Blackening Seasoning: In a small bowl, combine all the spices: paprika, garlic powder, onion powder, cayenne pepper, black pepper, oregano, thyme, and salt. Mix thoroughly.
- Prepare the Salmon: Pat the salmon fillet dry with paper towels. This is crucial for achieving a good sear.
- Coat the Salmon: Generously coat both sides of the salmon fillet with the blackening seasoning, ensuring it's evenly distributed. Press the spices gently into the fish.
- Sear the Salmon: Heat the olive oil in a large skillet over medium-high heat. Once hot, carefully place the salmon fillet in the skillet, skin-side down (if using skin-on). Sear for 3-4 minutes until the skin is crispy and golden brown.
- Flip and Finish: Flip the salmon and cook for another 3-4 minutes for medium-rare, or longer for your desired level of doneness. The internal temperature should reach 125°F (52°C) for medium-rare.
- Rest and Serve: Remove the salmon from the skillet and let it rest for a few minutes before serving. Garnish with lemon wedges, fresh herbs, and your favorite toppings.
Tips for Success:
- Don't overcrowd the pan: This will lower the temperature and prevent a good sear. Cook in batches if necessary.
- Adjust the spice level: Feel free to adjust the amount of cayenne pepper to your liking. Start with less and add more if you prefer extra heat.
- Use fresh spices: Freshly ground spices will provide the best flavor.
- Don't overcook: Overcooked salmon will be dry and tough. Use a meat thermometer to ensure it's cooked to your desired doneness.
Serving Suggestions:
This blackened salmon is incredibly versatile. Serve it with:
- Roasted vegetables: Asparagus, broccoli, or Brussels sprouts.
- Quinoa or rice: A healthy and filling side dish.
- Salad: A light and refreshing complement to the rich salmon.
This blackened salmon recipe is a guaranteed crowd-pleaser. Enjoy!
