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Blackened Salmon

Blackened salmon features a deeply smoky, crusted exterior created by high heat and a bold spice mix, which transforms a simple fillet into a flavorful, crispy dish. The technique involves searing the seasoned fish in a cast-iron skillet until the crust crackles and the flesh inside remains tender and flaky, with a striking blackened appearance and aromatic smoky aroma.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 4
Course: Main Course
Cuisine: Southern American
Calories: 350
Ingredients Equipment Method

Ingredients
  

  • 2 tablespoons smoked paprika for deep smoky aroma
  • 1 teaspoon cayenne pepper adjust for heat preference
  • 1 teaspoon dried thyme crushed before mixing
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt sea salt preferred
  • 4 salmon fillets preferably skin-on
  • 1-2 tablespoons high-smoke-point oil canola or grapeseed
  • 1 lemon lemon for finishing

Equipment

  • Cast-iron skillet
  • Tongs
  • Small bowl
  • spoon
  • Plate

Method
 

  1. Start by preheating your cast-iron skillet over medium-high heat until it’s hot and just begins to shimmer. This creates the perfect sear surface.
  2. In a small bowl, combine smoked paprika, cayenne, dried thyme, garlic powder, onion powder, and salt. Mix well to create your spice rub, crushing the thyme between your fingers to release oils.
  3. Pat the salmon fillets dry with paper towels; this helps develop that crispy crust. Generously season each piece on all sides, pressing the spice mixture into the flesh with your fingers.
  4. Once the skillet is hot, add a tablespoon of oil, swirling to coat the surface. When the oil starts to crackle and shimmer, gently lay the salmon fillets skin-side down in the pan.
  5. Sear the salmon for about 3-4 minutes without moving it, allowing the spices to develop a dark, crusty, and fragrant exterior. You’ll hear a satisfying crackle as the spices hit the hot surface.
  6. Gently flip the fillets using tongs and cook for another 2-3 minutes, until the flesh is opaque and flakes easily. The crust should be blackened and crisp, with a smoky aroma filling the kitchen.
  7. Remove the salmon from the skillet and transfer to a plate. Let it rest for a couple of minutes; this keeps the juices in and enhances flavor.
  8. Finish by squeezing fresh lemon over the fillets to brighten the smoky, spicy crust and serve immediately to enjoy that crispy exterior paired with tender, flaky flesh.