Indulge in Blackened Salmon, a tantalizing dish with a flaky texture and a smoky, bold flavor profile. Made with fresh salmon fillets and rich blackening seasoning, this quick, 30-minute recipe is perfect for any meal. Its charred, flavor-packed exterior pairs beautifully with sides like rice, quinoa, salads, or roasted veggies.
In a bowl, combine onion powder, garlic powder, paprika, black pepper, brown sugar, dried thyme, rosemary, and salt. Mix them thoroughly to create a uniform seasoning blend.
Lay the salmon fillets on a plate. Lightly coat each fillet with olive oil; this helps the seasoning stick and ensures even cooking. Generously apply the seasoning mix to both sides of the fillets, using the entire blend.
Rub the seasoning into the salmon, making sure it's fully coated on all sides. This step is crucial for achieving the iconic blackened crust and infusing the fillets with the spice mix's full flavor.
Heat a teaspoon of olive oil in a well-seasoned cast iron skillet over medium heat. Wait until the oil is hot. Place the fillets skin side down first. For an added gourmet touch, add a teaspoon of butter to the skillet before flipping the fillets. The butter not only adds richness but also a delicious depth of flavor.
Carefully flip the fillets to cook the flesh side. Allow 4-5 minutes for the surface to become blackened and develop that signature look and taste. Use a kitchen thermometer to check for an internal temperature of 145°F, ensuring the salmon is perfectly cooked. Alternatively, test if the salmon easily flakes with a fork, indicating it’s cooked through.
Once cooked, remove the salmon from the skillet. It’s now ready to be served.
To Serve
Enjoy your Blackened Salmon with a variety of sides to complement its bold flavors. Pair it with light salads, hearty grains, or roasted vegetables for a balanced meal. For more creative and tailored pairing ideas, refer to our serving suggestions section.
Notes
Here are some tips to perfect your Blackened Salmon:
Preparation of Ingredients and Seasoning:
Choose Fresh Salmon: Opt for fillets that are firm to touch, bright in color, and with a fresh sea breeze aroma, indicating optimal freshness and quality.
Generous Seasoning: Apply a hearty layer of blackening seasoning to both sides of each fillet, ensuring every bite is infused with flavor.
Personalize Your Seasoning: Tailor the spice blend to your taste buds. Love heat? Add extra cayenne pepper. Prefer mild? Ease up on the spicy elements.
Room Temperature Fillets: Let the salmon reach to room temperature for about 10-15 minutes. This promotes even cooking and prevents the outside from cooking too fast while the inside remains raw.
Consistent Thickness: Select fillets of similar thickness for even cooking. If some parts are thicker, consider slicing them for uniformity.
Freshness of Spices: Check the potency of your blackening seasoning and spices. Fresh spices mean more pronounced flavors, enhancing the overall taste.
Cooking Process and Techniques:
Preheat Your Skillet: Warm your skillet (preferably cast iron for even heat distribution) over medium heat until it's hot. This is crucial for achieving that perfect sear.
High-Heat Oil: Use oils like olive or vegetable oil that can handle high temperatures without smoking too much or altering the flavor.
Butter for Flavor: A spoonful of butter added before flipping the fillets can introduce a rich, creamy dimension, complementing the spices.
Monitor Cooking Time: Watch the clock and adjust according to fillet thickness – generally, 3-5 minutes per side is sufficient, but thicker pieces may need longer.
Avoid Moving the Salmon Too Much: Minimal flipping is key. It helps the salmon develop a crusty exterior without falling apart.
Safety First: Protect yourself from splatters and heat by using long utensils and wearing oven mitts. Always exercise caution when working with high heat.
Check for Doneness: To ensure your salmon is perfectly cooked, use a food thermometer to check the internal temperature, which should reach 145°F as per FDA. Additionally, you can test for a flaky texture with a fork.
Control the Smoke: Blackening creates smoke, so ensure adequate ventilation or consider cooking outdoors. A range hood or open windows can help.
Rest the Salmon: Let the cooked fillets rest for a few minutes before serving. This step allows juices to redistribute, resulting in a more succulent fish.