Blackened Salmon

Course: Entree

Cuisine: American Southern

Prep Time: 10

Cook Time: 9

Total Time: 19

Servings:

Calories: 434kcal

Author: Kris Longwell

Blackened Salmon is truly a taste sensation and could not be easier to make. You will probably get some smoke, so leave a window or door open to help circulate air. You may need to temporarily unplug your smoke detector. This recipe is mildly spicy. For more heat, increase the cayenne to 2 tsp; for less heat, decrease it to 1 tsp, or ½ tsp.

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Equipment

Cast-iron skillet or another sturdy skillet that can handle high heat.

Ingredients

4 7 oz salmon fillets either with or without skin
2 tablespoon extra-virgin olive oil
Salt and pepper
1 tablespoon brown sugar light or brown
1 tablespoon smoked paprika
1 tablespoon cayenne pepper See NOTES about spice level
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon oregano dried
1 teaspoon thyme dried

For the Corn and Bean Salad

2 cups brown rice cooked, Instant is perfectly fine
1 15 oz. can black beans drained and rinsed
1 15 oz. can fire-roasted corn drained, or regular corn, or thawed frozen
½ jar salsa or more, to tasted
¼ cup cilantro fresh, chopped, plus extra for garnish
Salt and pepper

Instructions

Place the fillets on a cutting board, skin-side down (if your fillets have skin). Rub a little oil over the tops of the fillets. Sprinkle generously with salt and pepper.
4 7 oz salmon fillets, 2 tablespoon extra-virgin olive oil, Salt and pepper
In a small bowl, mix together the brown sugar, paprika, cayenne pepper, onion powder, garlic powder, oregano, and thyme.
1 tablespoon brown sugar, 1 tablespoon smoked paprika, 1 tablespoon cayenne pepper, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon oregano, 1 teaspoon thyme
Use your fingers to press the seasoning mixture all over the top flesh of the fillets.
Heat 1 tablespoon of oil (or butter) in a large sturdy skillet over medium-high heat. Heat until oil is just starting to whisp and a tiny bit smoky.
Carefully, add the fillets to the hot skillet, flesh-side down. Use a spatula to gently press down on the fillets. Cook for about 4 minutes, until nicely blackened. (You will most likely produce a fair amount of smoke from the skillet.)
Carefully flip the fillets over and continue cooking for another 4 to 6 minutes, until the fillets easily flake and are cooked through. You should reach an internal temperature of about 120°F (the fillets will continue to cook even after they are removed from the skillet. Then internal temp should rise to about 14o to 145°F.)
Serve at once, over the black bean and corn salad and garnished with extra chopped cilantro if desired.
2 cups brown rice, 1 15 oz. can black beans, 1 15 oz. can fire-roasted corn, ½ jar salsa, ¼ cup cilantro, Salt and pepper

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.

This recipe has a bit of heat (spiciness) to it. If you like your blackened salmon to be spicy, then increase the cayenne pepper to 2 tbsp. For less heat, we recommend 1 teaspoon of cayenne. This will give that backend heat that you expect from blackening, but not too much. For even less heat, reduce the cayenne to ½ tsp.

If after about 9 minutes of cooking, the salmon doesn't look (or isn't) cooked through, with an internal temp of around 125°F, then keep it in the skillet for another few minutes until cooked. The salmon will continue to cook after it's removed from the skillet. You'll want a final internal temp around 145°F.

Blackening often will produce smoke in your kitchen. You may want to consider unplugging your smoke detector, but DO NOT forget to plug it back in! Opening a window or door helps with ventilating and reducing smoke.

Leftovers will keep in the fridge for 2 days. We don't recommend freezing blackened salmon.

To make the corn black bean salad, simply mix all ingredients in a bowl. Serve warm or at room temp. It can be made several days in advance and kept in the fridge for up to 5 days.

Nutrition