Blackened Salmon
Blackened Salmon Recipe Ingredients
-
10 oz center cut salmon
wild is preferred
- spray olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons smoked paprika
-
1/2 teaspoon cayenne
- Note: add more/less depending on your heat tolerance
- 2 teaspoons butter
How to Make Blackened Salmon
Step 1
Prepare the Salmon: Pat the salmon filets dry with a paper towel, and then spray them with olive oil. This ensures the spices adhere well and the salmon sears properly.
Step 2
Apply the Spice Mix: Rub the spice mix all over the salmon, including the skin. Don’t worry if it looks clumpy; just spread it out as best as possible to ensure even coverage.
Step 3
Heat the Skillet: Set a carbon steel or cast-iron skillet on medium-high heat. Once hot, add the butter and allow it to melt and sizzle. The butter adds richness and helps achieve that perfect blackened crust.
Step 4
Sear the Salmon: Place the salmon skin-side up in the skillet so the top sears. Sear for 3-5 minutes, or until blackened marks appear and the salmon can easily be lifted off the skillet. This initial sear locks in the flavors and gives the salmon its characteristic look.
Step 5
Cook the Salmon: Flip the salmon over and cook it the rest of the way, about 6-8 minutes. Be careful not to overcook it; when a white substance, albumin, seeps out the side, it means the salmon is ready and possibly overcooked. Keep an eye on this to ensure the perfect doneness.
Step 6
Serve and Enjoy: Remove the salmon from the skillet and enjoy! I like to flake my salmon and add it to jasmine rice, salads, and even soups. This versatile dish can be enjoyed in many ways, making it a great addition to any meal.
