Bold Blackened Salmon
Blackened salmon is made using a cooking technique where fish fillets are liberally seasoned with a cajun spice rub then pan seared in a hot skillet until fairly well darkened (or blackened) on the exterior. A beautiful crisp crust is formed and it has a nice hint of a charred flavor which highlight its more mellow interior. Then with this specific recipe you also get a welcome final upgrade of a butter based honey and lime sauce to take it to a whole new level of delicious! So much flavor in every tender bite! Here as far as heat goes you can control just how spicy (or mild) you’d like it by adjusting the cayenne pepper to taste. That’s part of the beauty of cooking at home, making things to taste. On a side note don’t shy away from the recipe just because there appears to be a daunting list of ingredients. Most of it is just spices you likely already have on hand. And if you even insist you could skip the sauce and still have an incredibly satisfying seafood dinner.
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Blackened Salmon Recipe Ingredients
4 (7 oz) salmon fillets (skinless or skin-on), about 1-inch thick 1 1/2 tsp paprika 1/2 tsp each garlic powder, onion powder, cayenne pepper, dried thyme, dried oregano Salt and freshly ground black pepper 1 Tbsp light olive oil or vegetable oil 1 Tbsp chopped fresh parsley (optional) 2 Tbsp fresh lime juice 1 Tbsp honey 1/4 cup low-sodium chicken broth 3 Tbsp unsalted butter, cut into 1-Tbsp pieces
How to Make Blackened Salmon (+ Sauce)
Variations
Grilled blackened salmon: Brush salmon fillets with olive oil or melted butter then rub with spice mixture. Grill over moderately high heat until cooked through, turning once halfway. Blackened salmon tacos: Omit the sauce, cook salmon as directed then break into pieces. Serve in corn or flour tortillas with all your favorite toppings (ideas are finely lime, shredded cabbage, onion, fish taco sauce, cotija cheese). Top with a fruity salsa: Instead of serving with the blackened salmon sauce here serve with a mango salsa or avocado salsa instead.
Helpful Tips
Be sure to pre-heat the skillet for a nice sear. Don’t move the salmon while it cooks, this is also for better blackening. Use a high smoke point oil such as light olive oil or vegetable oil so it doesn’t get smokey in the kitchen (and so the oil doesn’t burn and impart an off flavor). If salmon is browning too quickly before center is cooking through reduce burner temperature (as always). If preferred you can test center of salmon with a thermometer for doneness to take out the guess work. USDA recommends a safe temp of 145 (which is a bit well done), but many chefs recommend 125 to a medium doneness for more tender flaky fish that isn’t dry.
What to Serve with Blackened Salmon
Baked French Fries Corn Salad or corn on the cob Coconut Rice Garlic Butter Rice Pasta Roasted Potatoes or this blend with carrots and green beans
More Tasty Salmon Recipes to Try
Baked Salmon with Brown Sugar and Lime Marinated Grilled Salmon Moroccan Spiced Salmon Salmon with Creamy Garlic Dijon Sauce Teriyaki Salmon
