Blackened Salmon (20 minute meal)

This blackened salmon recipe is not only easy, but it’s a tasty meal that is on the table in just minutes!

Salmon is packed full of healthy goodness, quick to make and incredibly delicious! Serve it on its own or add it to a salad for an easy meal.

two pieces of cooked blackened salmon topped with parsley and served with lemons

Why We Love This Recipe

Blackened salmon sounds so fancy on restaurant menus, but it’s quite easy to make at home!

This is made with a homemade blackened seasoning which means you can control the salt & heat levels!

It’s so quick to make, in about 20 minutes, you’ll have a light, flavorful entree. Serve with steamed or roasted veggies and a crisp salad!

What is Blackened Salmon?

Blackened seasoning is a Cajun-style dry rub first made by Chef Paul Prudhomme!

Blackened seasoning can be purchased in stores but I often find it too salty so I prefer to mix up my own blend. If you are purchasing blackened seasoning (or Cajun seasoning) I highly suggest ordering Andy Roo’s.

After applying it, the meat is cooked at a high temperature with oil until the seasoning mix is caramelized on the outside. This results in a “blackened” appearance, but the fish stays incredibly juicy and tender on the inside.

Salmon seasoned on a baking tray

Ingredients/Variations

FISH Salmon is used in this recipe but feel free to use any fish you have on hand. Tilapia, Mahi, Red Snapper, and Halibut will all taste amazing!

SEASONING A savory combination of spices (Cumin, paprika, onion, garlic, and chili powder) are mixed with brown sugar to create this amazing spice blend!

Feel free to adjust the spices to your preference. If you prefer a milder version, skip or add less of the paprika or chili powder. If you want to kick it up a notch, add some cayenne!

Close up of a salmon fillet seasoned with blackening seasoning

How to Make Blackened Salmon

This Blackened Salmon recipe takes no time at all!

  1. Prepare blackening seasoning and set aside.
  2. Coat both sides of salmon fillets.
  3. Pan fry fillets in hot oil 4 to 6 minutes on each side. Be careful not to overcook.

Salmon Cooking Tips

  • Preparing salmon with skin on will yield a juicer filet!
  • Salmon will change from reddish color to pink as it cooks.
  • After about 4-6 minutes per side, salmon should flake easily with a fork but still be slightly translucent in the center.
  • Thicker salmon will need closer to 6 min per side, thinner filets will need closer to 4 minutes.
  • Once the fish becomes flaky, remove it from the heat right away to avoid over-cooking.

a spatula lifting blackened salmon from cast iron

Leftovers

Blackened salmon will keep about 4 days in the refrigerator sealed in a zippered bag or airtight container.

Reheating is easy in the microwave. To refresh the flavors just add a dash of salt and pepper and a squeeze of fresh lemon!

Salmon can be frozen but will be a little soft once it is thawed, so it’s good for salads and sandwiches instead:

Delicious Salmon Recipes

Did you try this Blackened Salmon? Be sure to leave a rating and a comment below! 

two pieces of cooked blackened salmon topped with parsley and served with lemons

Blackened Salmon

Fresh salmon fillets with a blackened seasoning rub, seared until tender and flaky!
Course Dinner, Entree, Fish, Lunch, Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
Calories 347
Author Holly Nilsson

Ingredients

  • 4 salmon fillets 6 ounce each
  • 3 tablespoons extra virgin olive oil

Seasoning Mix

  • 1 teaspoon paprika
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1 teaspoon dark brown sugar
  • ½ teaspoon kosher salt or ¼ teaspoon table salt
  • ½ teaspoon dried oregano
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon chili powder
  • ¼ teaspoon cayenne powder optional

Instructions

  • Combine spices and brown sugar in a small bowl.
  • Lay out salmon fillets and coat both sides equally with the seasoning mixture.
  • In a 12-inch skillet add olive oil and set over medium heat.
  • When the oil is hot add the salmon and cook for about 4-6 minutes per side or until blackened and cooked to your desired doneness. Do not overcook.

Notes

You can use a premade blackened seasoning if you prefer. 
Cook salmon just until cooked and flaky. It should be somewhat translucent in the very center. Keep in mind that as the salmon sits, it will continue cooking a little bit. Do not overcook.
Thicker salmon will need closer to 6 min per side, thinner filets will need closer to 4 minutes. After about 4-6 minutes per side, salmon should flake easily with a fork but still be slightly translucent in the center.
Once the fish becomes flaky, remove it from the heat right away to avoid over-cooking.

Nutrition

Calories: 347 | Carbohydrates: 3g | Protein: 34g | Fat: 22g | Saturated Fat: 3g | Cholesterol: 94mg | Sodium: 372mg | Potassium: 865mg | Fiber: 1g | Sugar: 1g | Vitamin A: 687IU | Calcium: 29mg | Iron: 2mg
Blackened salmon served with asparagus with writing
Blackened Salmon on a plate with writing
Two blackened salmon fillets on a plate with writing
Blackened salmon fillets on a plate with writing


from Spend With Pennies https://ift.tt/3ika8AX

Comments

Post a Comment

Popular posts from this blog

Roasted Summer Squash (With a Panko Breading)

Image
Roasted summer squash is oven-easy and super tasty! Rounds of squash are seasoned and topped with a crispy crumb topping. I love yellow squash in this recipe but you can use zucchini, patty pans, and even crookneck squash if they’re still popping up in your supermarket. An Easy Side Dish This recipe brings out the very best flavors with just a few ingredients and even fewer steps! Squash takes just minutes to roast and has great flavor. The simple crispy coating clings to each piece adding flavor and crunch! Ingredients or Variations SQUASH Naturally, summer squash is the star here (zucchini or pattypan work great in this recipe too). BREADING  The light breading mixture of Panko bread crumbs, Parmesan cheese, and some seasonings like lemon pepper, paprika, and salt is what pulls this recipe altogether! OTHER VEGGIES Why not switch up the recipe and add some of your other favorite veggies. Ensure you use ones that have a similar cook time, we love asparagus spears and...
Read more

Tonjiru (Japanese Pork Soup)

Image
Tonjiru (豚汁) A traditional Japanese meal usually consists of a main dish, some side dishes, and a bowl of soup. This Japanese pork and vegetable soup lumps the main dish, soup, and sides together into a hearty stoup (stew+soup) that makes for a complete meal when paired with a bowl of rice. Easy to prepare, […] The post Tonjiru (Japanese Pork Soup) appeared first on Norecipes - Elevating Everyday Meals. http://dlvr.it/RpqPzM
Read more

Fennel Is, Without a Doubt, Our Favorite Spring Herb

Image
Every week we get Down & Dirty, in which we break down our favorite unique seasonal fruits, vegetables, and more.   This week we’ve got fronds on the brain—fennel fronds, that is. You can find fresh fennel year round, but it really peaks during spring. Once you get your hands on fennel, you’ll probably be taken by the pleasant, anise-like aroma and then immediately think to yourself: “Okay…but what do I do with this?” Because as cool as fennel is to look at, and as lovely as it smells, it’s not the most common herb to cook with. Adding crushed fennel seeds to meatballs? Duh! But roasted fresh fennel wedges as part of a weeknight meal? Can’t say that’s exactly in my repertoire.    So if you want to start cooking with fennel, we’ll go over what to look for when selecting fennel, how to store it, and how to use every part of the plant from bulb to stalk to fronds—and more! Licorice haters fear not, there might be hope for you and fennel after all.   What to Look For First things...
Read more