This Perfect Blackened Salmon is a delicious and flavorful recipe. It’s guaranteed to become a favorite that is gluten-free, pescatarian, and dairy-free.
Blackened Salmon Recipe by Sonja Overhiser
Blackening is a style of cooking fish and meat in a cast-iron skillet with a special blend of Cajun-style spices until the outside is crispy and blackened. Blackening has become a popular technique. It’s all about the spices: and each chef has their own special blend.
Ingredients For Perfect Blackened Salmon:
- Smoked paprika or sweet paprika
- Onion powder
- Garlic powder
- Celery seed
- Salt and black pepper
- Brine the salmon: Brining takes 15 minutes, but it makes the best crispy on the outside, and moist on the inside piece of salmon. Simply place the salmon in a saltwater solution for 15 minutes; this also allows the salmon to come to room temperature.
- Add blackened seasoning: Pat the salmon dry and season with the homemade seasoning blend (you can mix it up while the salmon is brining).
- Sear the salmon skin side up for 2 to 3 minutes: Use stainless steel or cast iron pan to get the best sear (not a non-stick pan)! Cook it over medium-high heat until it’s cooked about halfway.
- Flip and cook for 2 to 5 more minutes: The timing depends on the thickness of the piece of salmon, so use your best judgment. It should be just tender and pink at the center when it’s done(about 130 degrees Fahrenheit).
How to clean your pan after making blackened salmon?
After making blackened salmon, your pan will have a lovely blackened char as well :). Here are a few things to note about cleaning your pan:
- Don’t leave it for hours. You can eat your food first, of course! But don’t leave it for hours or overnight so that the black crust solidifies.
- “Deglaze” the pan. Deglazing the pan is a cooking technique where you add wine or another liquid to loosen the browned bits from the bottom of the pan. You can use it for cleaning too! Simply place water in the pan and heat it on a burner over medium heat. When the blackened bits start to loosen, scrape them off gently with a wooden spoon or silicone spatula.
- Use a non-toxic kitchen cleaner.
Perfect Blackened Salmon
- 1 pound wild caught salmon fillets, skin on
- 1/2 tsp kosher salt
- 2 Tbsp Blackened seasoning
- 1 Tbsp butter (or more olive oil for dairy free)
- 2 Tbsp olive oil, plus one drizzle
- 1 Tbsp lemon juice
- Heat a large skillet (not non-stick*) over medium high heat and add the butter and olive oil. When butter is melted, add the salmon skin side up and cook for 2 to 3 minutes until cooked about halfway to the center of the thick part of the salmon.
- Flip the salmon (a fish spatula makes easy work of it). Tilt the pan down slightly and quickly spoon the pan juices over the top of the fish a few times. Drizzle with the lemon juice and spoon the pan juices a few times again. Cook for 2 to 5 minutes, depending on the thickness, until just tender and pink at the center (the internal temperature should be between 125 to 130 Fahrenheit in the center when removed). Remove from the heat and serve.