Description
A flavorful blackened salmon recipe with a smoky, spiced crust and tender, flaky fish.
Ingredients
- 3 tsp smoked paprika
- 2 ½ tsp garlic powder
- 2 ½ tsp onion powder
- 2 tsp dried thyme
- 2 tsp dried oregano
- 2 ½ tsp coarse salt
- 1 ½ tsp black pepper
- 2 tsp brown sugar
- ½ tsp cayenne pepper (more or less to taste)
- 4 skin-on salmon filets (6–8 oz. each)
- 2 tbsp unsalted butter
- 1–2 tbsp canola oil (for cooking)
- 4 lime wedges (for serving)
Instructions
- Prepare the seasoning blend by combining smoked paprika, garlic powder, onion powder, dried thyme, dried oregano, coarse salt, black pepper, brown sugar, and cayenne pepper in a bowl.
- Pat the salmon filets dry with paper towels and season both sides generously with the spice mix. Allow them to rest for 10-15 minutes.
- Heat 1-2 tablespoons of canola oil in a large skillet over medium-high heat.
- Once the oil is hot, add the butter and let it melt.
- Carefully place the salmon filets in the skillet, skin-side down.
- Cook for 4-5 minutes until the skin is crispy and the spices are browned.
- Flip the filets and continue cooking for another 3-5 minutes until the salmon is cooked through.
- Serve the blackened salmon hot, garnished with lime wedges.
Notes
For a spicier version, adjust the cayenne pepper to taste. Always ensure the skillet is sufficiently hot for a good sear.