If you love bold flavors and crispy, seasoned crusts, these Blackened Salmon Fillets are the perfect dish for you! This quick and easy recipe features fresh salmon coated in a smoky, spicy blackening seasoning and seared to perfection. The result? A crispy, flavorful crust with a tender, juicy interior. Serve it with rice, roasted vegetables, or a fresh salad for a restaurant-quality meal at home.
Blackened Salmon Fillets :
Take your salmon to the next level with this Blackened Salmon Fillets recipe! Inspired by Louisiana’s Cajun and Creole cuisine, this dish uses a homemade blackening spice blend that caramelizes beautifully in the pan. With just a few ingredients and minimal prep time, you can enjoy a flavorful, protein-packed meal in under 20 minutes.
History of The Recipe :
The blackening technique was popularized by Chef Paul Prudhomme in the 1980s as part of Cajun and Creole cuisine. Originally used for fish like redfish, the method involves coating seafood or meat with a mixture of spices and searing it in a hot skillet. The high heat creates a delicious, smoky crust, locking in moisture and flavor. Today, blackened salmon is a favorite among seafood lovers for its perfect balance of spice, smokiness, and tenderness.
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Blackened Salmon Fillets
Ingredients
For the Blackening Seasoning:
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- 1 tsp dried thyme
- ½ tsp cayenne pepper (adjust for spice level)
- ½ tsp black pepper
- ½ tsp salt
For the Salmon:
- 4 salmon fillets (about 6 oz each, skin-on or skinless)
- 2 tbsp olive oil or melted butter
- 1 tbsp lemon juice
- Lemon wedges (for serving)
- Fresh parsley (for garnish)
Instructions
1.Prepare the Seasoning:
- In a small bowl, mix all the blackening seasoning ingredients together.
2. Season the Salmon:
- Pat salmon fillets dry with a paper towel.
- Brush each fillet with olive oil or melted butter.
- Evenly coat both sides of the salmon with the blackening seasoning mix.
3.Sear the Salmon:
- Heat a large skillet or cast-iron pan over medium-high heat.
- Add a little oil to the pan and place the fillets flesh-side down.
- Cook for 3-4 minutes until a dark crust forms.
- Flip and cook for another 3-4 minutes or until the salmon reaches an internal temperature of 145°F (63°C).
4.Serve:
- Remove from heat and drizzle with fresh lemon juice.
- Garnish with parsley and serve with lemon wedges.
Notes
- Adjust the Spice Level: Reduce cayenne for a milder flavor or increase it for extra heat.
- Best Cooking Oil: Use an oil with a high smoke point like avocado or grapeseed oil for a perfect sear.
Tips for Blackened Salmon Fillets :
- Adjust the Spice Level: Reduce cayenne for a milder flavor or increase it for extra heat.
- Best Cooking Oil: Use an oil with a high smoke point like avocado or grapeseed oil for a perfect sear.
- How to Tell If Salmon Is Done: It should easily flake with a fork and be slightly opaque in the center.
- Serving Ideas: Pair with rice, roasted vegetables, coleslaw, or mashed potatoes.
FAQs for Blackened Salmon Fillets :
Q: Can I use frozen salmon for this recipe?
A: Yes! Thaw frozen salmon completely and pat dry before seasoning.
Q: What can I use instead of a cast-iron skillet?
A: Any heavy-bottomed pan will work, but cast iron gives the best crust.
Q: Can I bake the salmon instead of pan-searing?
A: Yes! Bake at 400°F (200°C) for 12-15 minutes, depending on thickness.
Q: What other fish can I use?
A: This blackening technique works great with tilapia, cod, trout, or even shrimp.
Conclusion :
Blackened Salmon Fillets are a simple yet flavor-packed dish that’s perfect for any occasion. With a crispy, spicy crust and tender, flaky inside, this dish is sure to impress. Serve with your favorite sides for a nutritious and delicious meal in under 20 minutes!