Easy Blackened Salmon
Perfectly seasoned, tender, and very easy to make, this Blackened Salmon makes a great dinner, worthy of a special occasion.
Servings: 4 servings
- 4 salmon fillets (about 6 oz. each)
- 2 tbsp. olive oil (divided) or grapeseed oil
- 2 tsp. paprika
- 1 tsp. onion powder
- 1 tsp. oregano
- 1 tsp. salt
- 1 tsp. pepper
- 1/2 tsp. cayenne
Make a spice mix by mixing all of the spice ingredients together.
Coat the salmon fillets with a small amount of oil.
Generously sprinkle the fillets with the spice mix all over.
In a large, heavy-bottomed skillet, heat 1 tablespoon of oil over medium heat. Once hot, add the fillets and cook for about 4-5 minutes, until crispy and blackened. Flip the fish over and cook an additional 4-6 minutes (the time will depend on thickness). If the salmon is browning too quickly, then turn down the heat.
- Use the right skillet. A good quality, heavy-bottomed, non-stick pan will work the best. It will save you unnecessary stress of salmon sticking to the pan.
- Remove Salmon from the fridge. It is best when your salmon is at room temperature when you cook it. This helps to make sure the fish will cook evenly. Just take the salmon out of the refrigerator about 1 hour before you start cooking for the best results.
- Dry the fillets. Make sure to pat the fillets with a paper towel before applying the oil. This step will help you spread the oil evenly.
- Grease the salmon. Applying oil to the salmon before the seasoning will help the spices adhere better and create a better crust.
- Be patient! Let the salmon cook properly before flipping it onto the other side. Too much flipping may cause the salmon fillets to break.
Calories: 326kcal | Carbohydrates: 4g | Protein: 35g | Fat: 19g | Saturated Fat: 3g | Cholesterol: 94mg | Sodium: 556mg | Potassium: 946mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1560IU | Vitamin C: 0.7mg | Calcium: 56mg | Iron: 2.6mg