Blackened Salmon
Salmon fillets coated in a smoky Cajun spice blend and seared in a very hot cast-iron skillet until a dark, flavorful crust forms. Ready in 15 minutes; serves 4.
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Blackening, made famous by New Orleans chef Paul Prudhomme, is a technique, not a burn: fish is coated in spices and butter and seared in a very hot cast-iron pan so the spices toast into a dark, smoky crust.
Turn on the vent fan; it gets smoky.
Ingredients
Spice blend
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon cayenne
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Salmon
- 4 salmon fillets (6 ounces each)
- 2 tablespoons melted butter
- 1 tablespoon vegetable oil
- Lemon wedges
Instructions
- Season. Mix the spices. Brush the salmon with melted butter and coat the flesh side generously with the spice blend.
- Heat the pan. Heat a cast-iron skillet over high heat until very hot, then add the oil.
- Sear. Cook the salmon spice side down 2 to 3 minutes, until a dark crust forms. Flip and cook 3 to 4 minutes more, to 135 to 145°F.
- Serve. Serve with lemon wedges, rice and a salad.
Tips
- Open a window or turn on the fan.
- Blackening works with catfish, redfish and chicken too.
Questions about this recipe
- Is blackened salmon burnt?
- No; the dark color comes from toasted spices and butter, not burning.
- Is it very spicy?
- Medium; reduce the cayenne for milder salmon.
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