Description

This Blackened Salmon recipe offers a flavorful and spicy crust on tender salmon fillets, achieved by coating the fish in a vibrant mix of spices and searing it in a hot skillet with butter and olive oil. With a crispy skin and juicy interior, finished with a squeeze of fresh lemon and optional parsley garnish, this dish is perfect for a quick, delicious, and healthy meal.

Ingredients

Scale

Salmon

4 (4-ounce) salmon fillet portions

Seasoning Mix

1½ teaspoons light brown sugar
¾ teaspoon paprika
¾ teaspoon garlic powder
¾ teaspoon onion powder
¾ teaspoon dried oregano
¾ teaspoon dried thyme
½ teaspoon ground ginger
1 teaspoon sea salt
¼ teaspoon cayenne pepper

Cooking & Garnish

2 tablespoons extra-virgin olive oil
2 tablespoons butter, melted
1 lemon, cut into wedges
Flat leaf parsley, minced, optional

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Instructions

Prepare the Salmon: Place the salmon fillets skin-side down on a plate and pat them dry gently with paper towels to help the seasoning adhere better.
Make the Spice Mix: In a small bowl, combine the light brown sugar, paprika, garlic powder, onion powder, dried oregano, dried thyme, ground ginger, sea salt, and cayenne pepper. Stir well to blend the spices evenly.
Season the Salmon: Drizzle 1 tablespoon of extra-virgin olive oil over the salmon fillets and rub it in. Then rub the prepared spice mixture thoroughly onto the flesh side of each fillet, ensuring they are completely coated with the mixture.
Heat the Skillet: Place the remaining 1 tablespoon of olive oil in a large skillet and heat over medium heat until the oil becomes shimmering and hot, ready for searing.
Sear the Salmon: Add the salmon fillets to the skillet flesh-side down and cook undisturbed for about 2-3 minutes until the surface turns nicely blackened and crusty.
Add Butter and Flip: Pour the melted butter into the pan around the fillets. Using a spatula, carefully flip the fillets to cook the skin side. Continue cooking over medium heat for an additional 5-6 minutes until the skin is crispy and the fish flakes easily with a fork. Occasionally tilt the pan and spoon the melted butter over the fillets to baste and enhance flavor.
Serve: Transfer the cooked salmon fillets to serving plates. Squeeze fresh lemon wedges over the top and garnish with minced flat leaf parsley if desired for a fresh, vibrant finish.

Notes

Patting the salmon dry before seasoning helps the spice mix stick and promotes better searing.
You can adjust the amount of cayenne pepper to control the heat level according to your taste.
Basting with melted butter during cooking adds richness and helps keep the fish moist.
For an even crispier skin, make sure the skillet and oil are sufficiently hot before adding the salmon.
This recipe pairs well with steamed vegetables, rice, or a light salad for a complete meal.

Nutrition

Serving Size: 1 fillet (4 ounces)
Calories: 320
Sugar: 1.5 g
Sodium: 530 mg
Fat: 22 g
Saturated Fat: 7 g
Unsaturated Fat: 13 g
Trans Fat: 0 g
Carbohydrates: 3 g
Fiber: 0.5 g
Protein: 30 g
Cholesterol: 85 mg