Blackened Salmon Recipe

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Blackened salmon is a tasty dish you can make at home. This recipe shows you how to cook salmon with a flavorful spice rub in just minutes. You’ll need some basic ingredients like oil, salt, and blackened seasoning. The salmon fillets should have the skin on and bones removed.

The cooking process is quick and easy. You’ll heat oil in a skillet, coat the salmon in seasoning, and cook it for a few minutes on each side. The result is salmon with a crispy, spiced crust and juicy inside. Fresh herbs and lemon add a nice finishing touch.

Exact Ingredients List

Here’s what you’ll need to make blackened salmon:

• 4 salmon fillets (6 oz each), skin on
• 3 tablespoons canola or light olive oil
• 1 teaspoon fine sea salt or kosher salt
• 2-3 tablespoons blackened seasoning (homemade or store-bought)
• 4 sprigs fresh thyme (leaves only)
• 1 teaspoon fresh oregano leaves
• 1 lemon (zest and juice)

You can easily adjust the recipe to serve more people. Just double or triple the ingredients as needed:

Ingredients	1x	2x	3x
Salmon fillets	4	8	12
Oil	3 tbsp	6 tbsp	9 tbsp
Salt	1 tsp	2 tsp	3 tsp
Blackened seasoning	2-3 tbsp	4-6 tbsp	6-9 tbsp
Thyme sprigs	4	8	12
Oregano leaves	1 tsp	2 tsp	3 tsp
Lemon	1	2	3

Remember to remove any bones from the salmon fillets before cooking. The skin adds flavor and helps keep the fish moist, so leave it on.

Instructions

Heat oil in a cast iron skillet over medium heat until smoking. While it heats, sprinkle salt on the salmon’s flesh side.

Spread blackened seasoning on a plate. Press the salmon’s flesh side into the seasoning for a thick coating.

Take the hot skillet off the heat. Press each fillet, flesh side down, into the oil. Return to medium heat and cook 2-3 minutes until blackened but not burnt.

Flip the salmon and cook skin side down for 4-6 minutes until crispy. Transfer to a serving platter.

Finish by sprinkling lemon zest and juice over the fillets. Serve right away while hot and crispy.

Tips:
• Use tongs to safely handle the hot salmon
• Don’t overcrowd the pan – cook in batches if needed
• Adjust cooking time based on fillet thickness

Possible Substitutes List & Recipe Variations

You can swap out some ingredients in this blackened salmon recipe. Here are some options:

• Fish: Try other firm fish like mahi-mahi, cod, or halibut instead of salmon.
• Oil: Use avocado oil or butter in place of canola or olive oil.
• Seasoning: Make your own mix with paprika, cumin, garlic powder, and brown sugar.

Want to change things up? Try these tasty twists:

1. Spicy version: Add cayenne pepper to your seasoning mix.
2. Herb-crusted: Mix dried herbs into your blackening spices.
3. Citrus flair: Squeeze orange or lime juice over the cooked fish.

You can also adjust the cooking method:

• Grill the salmon for a smoky flavor.
• Bake it in the oven at 400°F for about 12-15 minutes.

Remember, these changes might affect cooking times. Keep an eye on your fish to avoid overcooking.

Tips, Tricks & Storing

For the best blackened salmon, make sure your pan is super hot before adding the fish. This helps create that perfect crispy crust.

Pat your salmon dry with paper towels before seasoning. This helps the spices stick better and gives you a crispier exterior.

Don’t move the salmon around in the pan. Let it cook undisturbed to get that nice blackened crust.

If you’re worried about smoke, open a window or turn on your kitchen fan. Blackening can get a bit smoky!

Try making extra blackened seasoning and storing it in an airtight container. It’ll keep for months and you can use it on other foods too.

Leftover salmon? Store it in the fridge in an airtight container for up to 3 days. Reheat gently in the microwave or enjoy it cold on a salad.

You can freeze cooked blackened salmon for up to 3 months. Wrap it tightly in plastic wrap and foil before freezing.

To reheat frozen salmon, thaw it overnight in the fridge. Then, warm it gently in the oven at 275°F for about 15 minutes.