Description
A quick and flavorful blackened salmon recipe featuring a smoky, spicy crust that brings joy to the dinner table.
Ingredients
- 4 salmon fillets (about 6 oz each, skin-on or skinless)
- 2 tablespoons olive oil or melted butter
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- Lemon wedges (for serving)
- Fresh parsley (chopped for garnish, optional)
Instructions
- In a small bowl, combine the smoked paprika, garlic powder, onion powder, thyme, oregano, cayenne pepper, black pepper, and salt. Mix well.
- Pat the salmon fillets dry with paper towels. Brush each fillet with olive oil or melted butter on both sides. Generously rub the spice mix onto the salmon, pressing lightly to help it adhere.
- Heat a large skillet (preferably cast-iron) over medium-high heat until very hot. Place the salmon fillets in the skillet, flesh side down if skin-on, and cook for 3-4 minutes per side, or until the outside is blackened and the fish flakes easily with a fork.
- Remove from the skillet and serve with lemon wedges and a sprinkle of fresh parsley if desired.
Notes
For enhanced flavor, marinate the salmon in olive oil, garlic powder, and spices for at least 30 minutes before cooking. Always check for an internal temperature of 145°F for perfectly cooked salmon.