Description
A flavorful blackened salmon recipe featuring a robust spice blend that creates a delicious crust and juicy interior, perfect for both casual and special occasions.
Ingredients
- 4 salmon fillets, skin-on or skinless, about 6 ounces (170 g) each
- 2 tablespoons olive oil
- 1 teaspoon 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, freshly ground
- 1/2 teaspoon salt
- Fresh lemon wedges for serving
- Optional: chopped fresh parsley for garnish
Instructions
- Pat the salmon fillets dry with paper towels and let them sit at room temperature for about 10 minutes.
- In a small bowl, combine smoked paprika, garlic powder, onion powder, dried thyme, dried oregano, cayenne pepper, black pepper, and salt. Stir until well blended.
- Lightly brush each fillet with olive oil on all sides. Sprinkle the spice blend generously over the salmon, pressing gently so it adheres well.
- Heat a cast iron skillet over medium-high heat for 3-4 minutes until hot but not smoking excessively.
- Carefully place the fillets skin-side down in the skillet. Cook undisturbed for 3-4 minutes until the edges turn opaque and a crust forms.
- Flip the fillets gently using a fish spatula and cook the other side for another 3-4 minutes for medium doneness (internal temperature around 125°F/52°C). Add an additional 1-2 minutes if you prefer well-done.
- Transfer the salmon to a plate and let it rest for 2 minutes. Serve with fresh lemon wedges and garnish with chopped parsley if desired.
Notes
For optimal results, use fresh spices and avoid overcrowding the skillet for a perfect crust.
