Description
A smoky and spicy blackened salmon dish that captures the essence of summer grilling with its bold flavors and appealing presentation.
Ingredients
- 4 (6 oz) salmon fillets, skin on or off
- 2 tbsp olive oil or melted unsalted butter, plus extra for cooking
- 2 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1/2 tsp cayenne pepper
- 1/2 tsp salt
- 1/2 tsp black pepper
- Lemon wedges for serving
Instructions
- In a small bowl, combine smoked paprika, garlic powder, onion powder, oregano, thyme, cayenne pepper, salt, and black pepper to create the blackening seasoning.
- Pat the salmon fillets thoroughly dry with paper towels.
- Brush or rub both sides of each fillet with olive oil or melted butter.
- Generously coat each salmon fillet on all sides with the blackening seasoning, pressing lightly to adhere.
- Heat a large cast-iron skillet over high heat until it begins to smoke lightly. Add a tablespoon of olive oil or butter to the hot skillet.
- Carefully place the salmon fillets in the hot skillet. Cook for 3-5 minutes per side, until a dark, crusty sear forms and the salmon is cooked through.
- Remove the salmon from the skillet and serve immediately with lemon wedges.
Notes
Ensure good ventilation while cooking, as the spices can create quite a bit of smoke. Adjust the cayenne pepper to control the spice level.