Blackened Salmon
Flavorful blackened salmon with crispy skin and a homemade blackening seasoning. Flaky, moist, and ready in under 20 minutes, you can't go wrong!
Servings 4
Calories 76kcal
Ingredients
- 1 tablespoon paprika
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon dried thyme
- ¼ teaspoon cayenne powder
- ¼ teaspoon black pepper
- 4 6-ounce salmon fillets skin-on, preferably center-cut
- 2 tablespoons neutral oil plus additional for rubbing on the fillets
- Lemon wedges for squeezing
Instructions
- In a shallow glass container, stir together the paprika, garlic powder, onion powder, salt, dried thyme, cayenne, and black pepper until evenly blended.
- Rub a little oil on the flesh side of the salmon fillets and place the fillets, flesh side down, into the spice mix. Press down gently to ensure the spice mixture sticks. Leave the skin uncoated.
- In a heavy pan, heat the neutral oil over medium-high heat. When the oil shimmers, add salmon fillets to pan, flesh (spice-rubbed) side down. Cook without disturbing until a dark “blackened” crust forms, 2-3 minutes.
- Flip the fillets to the skin side, reduce the heat level to medium-low, and continue to cook on the skin side until the thickest part of the fillet is cooked to desired doneness, 3-8 minutes depending on thickness or 125 degrees for medium rare.
- Remove salmon from the pan, squeeze over lemon juice, and serve.
Notes
Neutral oil: Use canola, sunflower, grapeseed, or avocado oil as they are mild in flavor and will not alter the taste of the salmon.
Nutrition
Calories: 76kcal | Carbohydrates: 3g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 294mg | Potassium: 73mg | Fiber: 1g | Sugar: 1g | Vitamin A: 920IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg