Blackened Salmon

How to Make Blackened Salmon

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1. Stir the paprika, garlic powder, onion powder, oregano, thyme, salt, cayenne and black pepper together in a shallow dish.

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2. Pat the salmon very dry, brush all over with half of the melted butter, then press each fillet into the spice mix so that the flesh sides and the edges are thickly coated.

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3. Heat a heavy cast-iron pan over high heat for 2 minutes, until very hot, and switch on the extractor fan or open a window.

   Mark done Start 2 min timer

4. Add the oil and lay the fillets in, flesh side down. Cook for 3 minutes without moving them, until the underside has formed a dark crust.

   Mark done Start 3 min timer

5. Turn the fillets and cook for 2 to 3 minutes more, until the thickest part reads 60°C / 140°F and the flesh flakes.

   Mark done Start 2 min timer

6. Brush with the rest of the butter, sprinkle with the parsley and serve with the lemon wedges.

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Tips for Making Blackened Salmon

• Get the pan properly hot before the fish goes in. A pan that is only warm steams the spices into a pasty coat instead of toasting them.
• Ventilate the kitchen. A real sear makes smoke, and the fan matters more than any other step here.
• Judge by the smell and the colour. A very dark brown crust is right, and if it smells sharp and acrid, the heat is too high and the paprika has burnt.

Common Substitutions & Variations

• Fresh herbs work in place of the dried oregano at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

What to Serve with Blackened Salmon

• Dirty rice
• Creamy coleslaw
• Corn on the cob

Storing & Reheating Blackened Salmon

Best eaten straight from the pan. Leftover fillets keep in the fridge for up to 2 days, and are good flaked into a salad or a wrap. Store the spice mix in a sealed jar for up to 3 months.

Blackened Salmon FAQ: Common Questions

Blackened Salmon Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.