Blackened Salmon

• μερίδες: Servings: 4 servings
• χρόνος ενεργούς προετοιμασίας: 10 mins
• συνολικός χρόνος: 20 minutes

Υλικά

4 6-ounce salmon fillet portions skin-on

1 tablespoon paprika

1 teaspoon light or dark brown sugar

1 teaspoon kosher salt

3/4 teaspoon onion powder

3/4 teaspoon garlic powder

½ teaspoon cayenne pepper

1/2 teaspoon dried oregano

½ teaspoon dried thyme

2 tablespoons unsalted butter

1 lemon cut into wedges

Chopped fresh parsley or thyme for serving

Οδηγίες

Pat the salmon fillets dry, melt the butter, and stir the blackening rub ingredients together.

Brush the butter over the fillets. Top each fillet with the rub mixture. I like to use a little spoon to scatter it on, then pat it with my fingers.

Start the salmon fillets flesh (spice)-side down in a hot pan. Flip each piece over and cook on the other side.

Top with lemon juice, and ENJOY!

Tips for Perfect Blackened Fish

Keep the Salmon Cold. The butter will adhere better with cold fish, so keep the salmon in the refrigerator until you’re ready to start the recipe.

Use a HOT Pan. You want the pan to be extra hot so the fish blackens properly and doesn’t stick. Use a heavy-bottomed, sturdy pan or cast iron skillet for the best results.

Don’t Move the Fish. When you first add the fish to the pan, do not move it around. Let it cook for a few minutes so it forms that delightful butter/spice crust.

Some recipes suggest you add oil to the pan, but I don’t find it necessary. Brushing the fish with butter before adhering the spices, combined with the natural fats in the salmon itself is enough to cook the fish.

As long as your skillet is nice and hot, you should not have an issue with sticking.

What to Serve with Blackened Salmon

Salad. Serve the salmon with Caesar Shaved Brussels Sprouts Salad with Crispy Chickpea Croutons for a healthy meal.

Pasta or Rice. Either this Pasta al Limone or Lemon Rice would be delicious paired with blackened salmon.

Veggies. This salmon would be tasty with a side of Roasted Brussels Sprouts or Roasted Potatoes and Carrots.

Blackened Salmon Tacos. Take a note from my Blackened Zucchini Tacos recipe, and pile this salmon into tortillas with fresh veggies, cheese, and beans.

Blackened Salmon Pasta. This salmon would be delicious served over a bed of pasta. Try it with either the Pasta al Limone mentioned above or this Quick Garlic Pasta with Olive Oil and Parmesan.

Blackened Salmon Salad. Blackened salmon makes a wonderful protein addition to salads like this Spinach Strawberry Salad with Balsamic Poppy Seed Dressing. If you’re using leftover salmon, you can serve it cold or at room temperature.

Blackened Salmon Scramble. I love adding leftover salmon to my scrambled eggs. This would be tasty and hearty for any meal.

Storage and Reheating Tips

To Store. This salmon is best the day it is made, but you can store leftovers in the refrigerator for up to 1 day.

To Reheat. To avoid drying out your salmon, gently reheat it in a skillet on the stovetop over medium-low heat until just warmed through.

Any leftovers would be delicious in one of the recipe ideas listed above.

Recommended Tools to Make This Recipe

Fish Spatula. Perfect for turning fish in any of my healthy salmon recipes!

Cast Iron Skillet. A well-seasoned cast iron skillet is an essential kitchen tool. This one is also nice.

Measuring Spoons. These are easy to store and clean.

Place the salmon on a large plate, flesh-side up, and pat dry.

In a small bowl, stir together the paprika, brown sugar, salt, onion powder, garlic powder, cayenne, thyme and oregano.

In a separate small bowl, melt the butter. Brush the butter over the flesh-side of the salmon fillets, then sprinkle the flesh sides evenly with the spice mixture. Lightly pat the spices to adhere as needed.

Heat a large cast iron skillet or similar heavy-bottomed pan over medium heat (no need to add oil). Turn on the exhaust fan and open a window if things start to get smoky. Once the pan is completely hot (a droplet of water should dance on its surface), working quickly but gently, add the salmon fillets, one at a time, flesh-side down. Cook for 2 to 3 minutes without disturbing the fillets, until the surface is blackened (peek as little as possible so that the salmon gets a nice dark color), then carefully turn each piece of salmon over.

Continue cooking over medium heat, until the skin becomes crispy, and the fish is fully cooked through, about 5 to 6 additional minutes depending upon the thickness of your fillets. The fish should reach 145 degrees F on an instant read thermometer and flake easily with a fork at its thickest part.

Squeeze lemon over the salmon, then transfer the fillets to serving plates. Serve immediately with a sprinkle of fresh thyme and additional lemon wedges.

Σημειώσεις

TO STORE: This salmon is best the day it is made, but you can store leftovers in the refrigerator for up to 1 day.

TO REHEAT: To avoid drying out your salmon, gently reheat it in a skillet on the stovetop over medium-low heat until just warmed through.