Best Blackened Salmon Recipe
Make the best blackened salmon recipe in 20 minutes! For this dish, salmon fillets are coated with blackening seasoning and seared until flaky and tender. Turn this into a tasty salmon dinner with salad, rice or potatoes.
Servings: 4 servings
Calories: 337kcal
Ingredients
- 4 salmon fillets 6 ounce each, skin-on
- ½ teaspoon cumin
- ½ tsp coriander
- ¼ tsp cayenne pepper
- 1 tsp paprika
- ½ tsp oregano
- ¼ tsp cloves
- 1 tsp onion powder
- ½ tsp kosher salt
- 3 tbsp vegetable oil
Instructions
- Pat dry the salmon fillets and set them aside.
- In a bowl mix the cumin, coriander, cayenne, paprika, oregano, cloves, onion powder and salt.
- Generously and evenly sprinkle the salmon fillets (the flesh side) with the blackening seasoning.
- Heat the oil in a pan over medium high heat. Once the oil is hot a shimmery, place the salmon, skin side up in the pan and sear for 4 minute, untouched.
- Flip and sear the other side for 5 minutes or until the salmon is fully cooked. You know the salmon is fully cooked once an instant thermometer inserted in the fish shows 145 degrees F and it flakes easily using a fork.
Video
Notes
- Keep the salmon cold and the pan hot for the perfect blackening.
- My blackening season is not too spicy but if you'd like it even less spicy, use less cayenne pepper.
- It's important to not move the salmon fillet for a few minutes until the crust is formed.
- Store the leftovers in an airtight container and refrigerate for up to 2 days. To reheat, place the salmon in a pan over medium low heat for a few minutes until heated through.
Nutrition
Calories: 337kcal | Carbohydrates: 1g | Protein: 34g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 94mg | Sodium: 367mg | Potassium: 861mg | Fiber: 0.4g | Sugar: 0.1g | Vitamin A: 375IU | Vitamin C: 0.3mg | Calcium: 31mg | Iron: 2mg