Blackened Salmon
Buttery, crispy, and brimming with Cajun and Creole flavors, this blackened salmon recipe is the perfect bite of Southern comfort food.
Servings: 4 servings
Equipment
- Lodge Cast Iron Pan My go-to cast iron pan for a really good sear.
Ingredients
- 1 teaspoon sweet paprika
- ½ teaspoon kosher salt
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon dried oregano
- ¼ teaspoon dried thyme
- ¼ teaspoon cayenne pepper
- ¼ teaspoon freshly ground black pepper
- 4 (6-ounce) salmon filets
- 3 tablespoons extra-virgin olive oil
Instructions
- Mix the seasoning. In a small bowl, stir together the paprika, salt, garlic powder, onion powder, oregano, thyme, cayenne pepper, and black pepper.
- Season the salmon. Drizzle one tablespoon of oil on top of the salmon and rub it in. Sprinkle the seasoning on top and rub that in to evenly coat.
- Cook the salmon. Heat the remaining two tablespoons of oil in a large skillet over medium-high heat. Add the salmon, and cook it top side down for 2 to 3 minutes, until the top is blackened. Flip and cook another 2 to 3 minutes, until cooked through.
- To serve. A fresh squeeze of lemon or lime before serving balances the spice flavor beautifully.
Notes
- To store for the week: If you’ve got a few salmon fillets left over, they’ll stay good for up to 3 days in the fridge in a sealed container.
- To freeze for later: Make sure your salmon is completely cool before freezing. Then, top it on parchment paper in a storage container to prevent it from sticking to the sides.
- For reheating: If it's frozen, make sure to thaw it in the fridge overnight. Reheating salmon can be tricky since it’s already cooked. The key here is to reheat it low and slow, either in the microwave or oven, to prevent it from drying out.
Nutrition
Calories: 339kcal | Carbohydrates: 1g | Protein: 34g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Cholesterol: 94mg | Sodium: 366mg | Potassium: 857mg | Fiber: 0.4g | Sugar: 0.1g | Vitamin A: 371IU | Vitamin C: 0.2mg | Calcium: 27mg | Iron: 2mg