Blackened Salmon
Buttery, crispy, and brimming with Cajun and Creole flavors, this blackened salmon recipe is the perfect bite of Southern comfort food.
Equipment
- Lodge Cast Iron Pan
Ingredients
Spices
- 1 teaspoon sweet paprika
- 0.5 teaspoon kosher salt
- 0.5 teaspoon garlic powder
- 0.25 teaspoon onion powder
- 0.25 teaspoon dried oregano
- 0.25 teaspoon dried thyme
- 0.25 teaspoon cayenne pepper
- 0.25 teaspoon freshly ground black pepper
Salmon
- 4 6-ounce salmon filets
- 3 tablespoons extra-virgin olive oil
Instructions
Cooking Steps
- In a small bowl, stir together the paprika, salt, garlic powder, onion powder, oregano, thyme, cayenne pepper, and black pepper.
- 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.
- 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.
- A fresh squeeze of lemon or lime before serving balances the spice flavor beautifully.
Notes
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. Make sure your salmon is completely cool before freezing.
Nutrition
Serving: 1filetCalories: 339kcalCarbohydrates: 1gProtein: 34gFat: 21gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 11gCholesterol: 94mgSodium: 366mgPotassium: 857mgFiber: 0.4gSugar: 0.1gVitamin A: 371IUVitamin C: 0.2mgCalcium: 27mgIron: 2mg
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