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Ingredients
- 4 fillets salmon fillets, approximately 6 oz each
- 2 tbsp unsalted butter, melted, or neutral oil
- 2 tsp sweet paprika
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ dried thyme
- ½ dried oregano
- ¼–½ cayenne
- 1 tsp kosher salt
- ½ black pepper
- 1 tbsp unsalted butter, for finishing
- lemon wedges, for serving
- fresh parsley, chopped, for serving
Instructions
Combine all blackening spices (paprika, smoked paprika, garlic powder, onion powder, thyme, oregano, cayenne, salt, pepper) in a small bowl.
Pat salmon extremely dry with paper towels.
Brush exposed surfaces lightly with melted butter or neutral oil.
Coat salmon evenly with the blackening seasoning.
Heat a cast-iron skillet over medium-high until very hot.
Add salmon presentation-side down. Cook without moving for approximately 3–4 minutes.
3 minTurn. Cook another 3–5 minutes depending on thickness.
4 minDuring the final minute, add 1 tbsp butter and spoon over salmon.
1 minRemove from pan. Rest 2–3 minutes.
2 minFinish with lemon wedges and chopped parsley.
Nutrition per serving
320
Calories
34g
Protein
3g
Carbs
18g
Fat
Chef's Notes & Storage
Blackening creates smoke. Use good kitchen ventilation. Do not overheat empty nonstick cookware. Reheat gently to avoid drying.
Part of:Salmon Recipes
