Original Post: https://www.evolvingtable.com/blackened-salmon/
Blackened Salmon
Crispy, smoky blackened salmon made in a cast-iron skillet in under 15 minutes. A homemade Cajun spice blend creates a bold, flavorful crust while the inside stays perfectly tender and flaky.
Servings: 5 servings
Ingredients
- 1 lb. salmon
- 2 Tbsp. salted butter
- 1 lemon cut into wedges
Cajun Seasoning (Blackened Seasoning)
- 1 tsp. paprika
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. black pepper
- ½ tsp. dried oregano
- ½ tsp. dried thyme
- ¼ tsp. cayenne pepper plus more to taste
- ¾ tsp. salt plus more to taste
Instructions
- Mix the spice blend. Combine the paprika, garlic powder, onion powder, black pepper, oregano, thyme, cayenne pepper, and salt in a small bowl. Stir until evenly blended.1 tsp. paprika, 1 tsp. garlic powder, 1 tsp. onion powder, 1 tsp. black pepper, ½ tsp. dried oregano, ½ tsp. dried thyme, ¼ tsp. cayenne pepper, ¾ tsp. salt
- Prep the salmon. Cut the salmon into five 4-ounce filets, leaving the skin on. Pat each filet completely dry with paper towels. Sprinkle the Cajun seasoning generously over both sides of each filet and press it gently into the fish.1 lb. salmon
- Sear in the cast-iron skillet. Heat a cast-iron skillet over medium-high heat for 2-3 minutes. Add the butter and let it melt until foaming. Place salmon filets skin-side up in the skillet. Cook undisturbed for 3-4 minutes until a dark, crispy crust forms.
- Flip and finish. Carefully flip each filet and cook for another 2-3 minutes on the second side until the internal temperature reaches 145°F.
- Serve. Remove from the skillet and let rest for 1 minute. Squeeze fresh lemon juice over the top and garnish with fresh parsley.2 Tbsp. salted butter
Notes
Storage: Store leftover blackened salmon in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in a skillet over medium-low heat for 2-3 minutes per side to preserve the crispy crust. The microwave works but the crust will soften.
Salmon: Fresh, skin-on Atlantic or sockeye salmon works best. If using previously frozen, thaw completely and pat very dry before seasoning.
Cast-Iron Skillet: A well-seasoned cast-iron skillet is essential for achieving the signature blackened crust. Make sure it is very hot before adding the butter and fish.
Spice Level: Adjust the cayenne pepper to your preference. Start with 1/4 tsp for mild heat, or add up to 1/2 tsp for extra spice.
Nutrition
Calories: 283kcal | Carbohydrates: 1g | Protein: 22g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Cholesterol: 74mg | Sodium: 230mg | Potassium: 595mg | Vitamin A: 185IU | Calcium: 14mg | Iron: 0.9mg
