Blackened Salmon

Published Jan. 30, 2025

Time Overview

  • Total Time: 20 minutes

  • Prep Time: 5 minutes

  • Cook Time: 15 minutes

Ingredients

Blackening Spice Blend

  • 1½ tablespoons smoked or sweet paprika

  • 1½ teaspoons onion powder

  • 1½ teaspoons garlic powder

  • 1½ teaspoons kosher salt (e.g., Diamond Crystal)

  • ½ to 1 teaspoon ground cayenne (adjust for spice tolerance)

  • ½ teaspoon black pepper

  • ½ teaspoon dried thyme

  • ½ teaspoon dried oregano

For the Salmon

  • 4 (6- to 8-ounce) center-cut salmon fillets, skin removed

  • 2 tablespoons unsalted butter, melted (plus extra for finishing)

  • Lemon wedges, for serving

Preparation Steps

Step 1: Prepare the Blackening Spice Blend

In a small, dry bowl, thoroughly combine all spice ingredients. Mix until evenly distributed to ensure balanced flavor in every bite. Set aside.

Step 2: Preheat the Cast-Iron Pan

  • Critical: Use a heavy-bottomed cast-iron skillet (preferred for even heat retention and searing). If unavailable, a thick stainless steel pan works, but cast-iron enhances the "blackened" crust.

  • Turn on the exhaust fan to minimize smoke. Heat the dry pan over medium-high heat for 5–7 minutes (铸铁锅需充分预热，确保锅体达到高温状态). If using a non-cast-iron pan, reduce preheating to 3–4 minutes (it heats faster).

  • Temperature Check: A properly preheated pan will feel intensely hot; a drop of water will evaporate instantly.

Step 3: Season and Prep the Salmon

  • Pat each salmon fillet thoroughly dry with paper towels (excess moisture causes splattering and prevents proper searing).

  • Set aside 1–2 teaspoons of melted butter for finishing (adds richness).

  • Seasoning Technique: Brush half the melted butter onto one side of the fillets. Immediately sprinkle half the spice blend over the buttered side. Use clean fingertips to press spices into the butter, ensuring adhesion (this creates the dark, aromatic crust).

  • Flip the fillets, repeat with remaining butter and spice blend.

Step 4: Sear Until Blackened and Cooked Through

  • Adjust Heat: Reduce to medium to avoid smoking.

  • Transfer Safely: Use tongs to place fillets in the pan (butter-side down). Space fillets evenly.

  • Cook Time: 4–6 minutes per side (check at 4 minutes). The skinless side should develop a dark, crispy crust; use a spatula to flip gently.

  • Doneness Check: The fish is ready when internal temperature reaches 145°F (63°C) (use a thermometer for precision). Overcooking dries the flesh, so monitor closely!

Step 5: Finish and Serve

  • Transfer salmon to a warm plate. Drizzle with reserved butter for a glossy finish.

  • Serve with lemon wedges for brightness, balancing the bold spice blend.

Pro Tips & Variations

  • Low-Smoke Alternative: For convenience, use store-bought blackening seasoning (e.g., McCormick’s Cajun Seasoning), cook in butter/canola oil over medium heat (2–3 minutes per side), and deglaze with dry white wine.

  • Salmon Selection: Avoid farm-raised Atlantic; wild-caught Alaskan sockeye (frozen seafood section) is ideal for texture and flavor.

  • Make-Ahead Spice Mix: Store extra spice blend in an airtight jar for quick future use.

User Feedback

  • "I love blackened seasoning, but the smoke alarms are overrated! Try 2–3 minutes per side over medium heat, deglaze with white wine, and serve with lemon."

  • "Perfect with wild Alaskan sockeye! Watch closely—fish overcooks in seconds. Use a thermometer to hit 145°F."

  • "Leftovers make amazing fish tacos! The spice blend is balanced; skip garlic powder for a garlic-free version."

  • "First time: crisp crust, delicate interior. Cast-iron is key! Made extra spice mix to simplify future batches."

Read Comments (Link to user comments section)