Blackened Salmon Recipe
This Pan-Seared Blackened Salmon is made with a homemade spice blend that creates a crispy, flavorful crust on the fish. Ready in just 15 minutes, it’s the perfect quick and delicious dinner that packs a punch of flavor in every bite!
Servings: 4 people
Ingredients
- 4 salmon fillets
- 1 teaspoon paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- 1/2 teaspoon salt
- 1 teaspoon black pepper to taste
- 2 tablespoons olive oil
- Fresh parsley for garnish chopped
Instructions
- In a small bowl, add paprika, onion powder, garlic powder, dried, salt and pepper. Mix all together well.
- Brush ½ tablespoon of olive oil on top of salmon fillets.
- Sprinkle the spice mix on the flesh side of the salmon only. Using your fingers, tap the spicy mix on top of the salmon (on the flesh side).
- In a non-stick skillet or cast iron skillet, heat 2 tablespoons of olive oil over medium heat. Wait 2 minutes and then add the salmon fillets (skin side down) and cook for about 3-5 minutes. Time will depend on the thickness of the salmon fillets. Reduce the heat to medium-low and flip the salmon fillets over and cook for more 3-4 minutes.
- Before serve, garnish with parsley. Serve it with steamed broccoli, mashed cauliflower or roasted veggies. Enjoy!
Video
Notes
- Make sure the pat dry the salmon before cooking so you get a nice sear.
- Keep the skin on the salmon so it's easier to flip.
- I love the sear I get from using my cast iron skillet. I highly recommend buying one if you don't already have one.
- To store: Store leftover salmon in the fridge in an airtight container for up to 4 days.
- To reheat: You can reheat salmon on the stovetop or microwave.
- To freeze: Freeze in a freezer-safe bag once the salmon fillets have reached room temperature. Freeze for up to 4 months.
Nutrition
Serving: 1/4 | Calories: 313kcal | Carbohydrates: 3g | Protein: 32g | Fat: 20g | Cholesterol: 83mg | Sodium: 732mg | Potassium: 42mg | Fiber: 1g