Homemade Blackened Salmon
- Yield 4
- Prep 10 minutes
- Cook 10 minutes
- Total 20 minutes
Homemade Blackened Salmon is a salmon recipe on Avoteb. The yield on the card is 4. Plan on 20 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 4 servings
- 4 salmon filets
- 2 tablespoons olive oil, divided
- 1 large lemon, cut into four wedges
- 1 tablespoon smoked paprika
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon fine sea salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
Method
Stir the blackening seasoning. Mix all of the seasoning ingredients in a small bowl and whisk until evenly combined.
Salt the salmon. Brush the tops of the salmon filets evenly with 1 tablespoon oil. Scatter the seasoning mixture (be sure to use all of it) evenly on the tops of the filets and gently pat it down to adhere.
Leave Warm the remaining 1 tablespoon oil in a cast iron skillet or non-stick sauté pan over a medium burner until hot. Tip in the salmon filets seasoning-side-down and cook for 3 to 4 minutes or until a charred blackened crust has formed. (Feel free to lift up the corner of a filet to check the doneness of the blackened crust.) Carefully flip the filets over and continue cooking for 2 to 3 more minutes, or until the salmon reaches your desired level of doneness. (The FDA recommends salmon be cooked to
Plate Plate the salmon immediately with lemon wedges for drizzling.
