5.0 from 3 votes

I truly love Salmon any way it’s prepared but one of my favorite way is when it’s Blackened. When cooked just right, is one of the tastiest meals you will ever have. This blackened salmon recipe is made with simple seasonings you probably already have and it is cooked until the outside is slightly crisp and the inside is tender. In little to no time you can have a healthy dinner option that everyone will enjoy. .

What is Blackened Salmon

So what exactly is Blackened salmon? It’s a cooking technique that requires coating your salmon fillets with a blend of herbs and spices. Typically, these spices may including paprika, cayenne pepper, garlic powder, onion powder, and various dried herbs like thyme, oregano or basil. The salmon is then cooked in a very hot skillet until a dark, almost charred crust forms on the outer surface of your fish. This intense heat and spice combination creates a smoky, robust flavor profile, with a crispy exterior contrasting with the moist, tender interior of the salmon. The “blackening” refers to the dark color of the spice crust, not to actual burning, and results in a deeply flavorful and visually striking dish.

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Ingredients

Salmon: The Salmon serves as the protein base for this dish.
Butter: Butter adds both flavor and helps in forming that outer crust.
Olive Oil: Olive oil also helps in the formation of the crust and helps with an even sear.
Brown Sugar: Brown sugar balance the flavors by adding a hint of sweetness and aids with caramelization.
Paprika: Paprika adds a smoky, slightly sweet flavor and a vibrant red color.
Cayenne Pepper: Cayenne pepper adds spicy heat characteristic of blackened salmon.
Onion Powder: Onion powder lends onion flavor that complements the other spices.
Black Pepper: Black Pepper adds a bit of heat and earthy depth.
White Pepper: White pepper provides a subtle heat that rounds out the spice blend.
Dried Oregano: Dried Oregano give an earthy note.
Dried Basil: Dried Basil give a sweet, aromatic, and slightly peppery herbal flavor.
Dried Thyme: Dried Thyme give the salmon an earthy, slightly minty herbal note.
Salt: Enhances and balances all the flavors in the seasoning.

Substitutions

To make the blackening rub feel free to add or switch out seasoning to your preference. If you don’t want too much spice, you can omit the Cayenne Pepper. For a spicy kick add red pepper flakes. And for more of a smoky accent, swap out the paprika for smoked paprika. There is no wrong way. Make this recipe your own and let me know how it turns out!

What You Will Need

Instructions

Step 1: Prepare the Seasoning Blend

In a small bowl, combine the brown sugar, cayenne pepper, and onion powder. Add the salt, paprika, oregano, basil, thyme, white pepper, and black pepper. Stir well to mix everything into a uniform seasoning blend.

Step 2: Coat the Salmon

Pat the salmon fillets dry with a paper towel (if needed). Generously rub olive oil on both sides of each fillet. Sprinkle the seasoning blend over the salmon, coating both sides thoroughly.

Step 3: Cook the Salmon

Place a pan over medium heat. Add the butter to the pan and let it melt completely. Once the butter is hot and slightly bubbly, carefully lay the salmon fillets in the pan. Cook for 4 minutes on one side, then flip and cook for another 4 minutes on the other side (about 8 minutes total). The salmon is done when it easily flakes with a fork and has a nicely blackened crust on the outside.

Step 5: Serve

Remove the salmon from the pan and let it rest briefly. Plate your blackened salmon and serve it immediately. Enjoy with your favorite side dishes (rice, vegetables, or salad).

Serving Suggestions

Blackened salmon, with its robust spice crust and tender interior, pairs well with a variety of sides. Try pairing it was roasted or sautéed vegetables such as asparagus, roasted potatoes, sweet potatoes or Brussel sprouts. For a creamier option you can choose mashed potatoes, cauliflower rice or creamy grits. A simple salad such as a garden salad or black bean salad will make the meal light and healthy. There are so many options that will make this Blackened salmon the perfect meal.

What to Do With Leftover Blackened Salmon

Leftover blackened salmon can be safely stored in the refrigerator for up to 3-4 days. To ensure freshness, make certain the salmon has cooled completely to room temperature before transferring it to an airtight container. When reheating, for best results, gently warm it on the stovetop over medium-low heat, an air fryer or in a microwave. If using the stovetop, add a splash of water or broth to prevent the salmon from drying out. When heating in a air fryer place it on a liner to prevent it from sticking. For microwave reheating, use short intervals and check frequently to avoid overcooking.

For longer storage, freezing is an option. After the salmon has cooled, wrap each portion individually in plastic wrap or aluminum foil, and then place them in a freezer-safe bag or container. Frozen blackened salmon can maintain its quality for up to 2-3 months. When reheating from frozen, it’s best to thaw the salmon overnight in the refrigerator. Once thawed, you can reheat it using the stovetop or microwave methods described above. However, be aware that freezing and reheating may slightly alter the texture of the salmon, potentially making it drier.

Tips

Here are 4 tips for making the best blackened salmon:

Ventilate Your Kitchen: The intense heat and spices used in blackening can create a lot of smoke. Open windows or turn on your kitchen exhaust fan to prevent your smoke detectors from going off.

Use a Very Hot Pan: Blackening relies on intense heat to create that characteristic charred, flavorful crust. A cast-iron skillet is ideal because it retains heat well. Heat it over medium-high to high heat until it’s smoking hot before adding the salmon.

Generously Season the Salmon: Don’t be shy with the spice blend! The “blackened” effect comes from a liberal coating of spices. Press the seasoning into the salmon fillets to ensure it adheres well and creates a thick, flavorful crust.

Don’t Overcook the Salmon: Salmon cooks quickly. Overcooking will result in dry, tough fish. Cook it just until it’s opaque and flakes easily with a fork. The center should still be slightly moist.

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