Blackened Salmon
Pan-seared salmon fillets coated in a bold spice crust with paprika, cayenne, and garlic. The fish develops a charred exterior while remaining tender and moist inside.
Ingredients
Method
Pat salmon fillets dry with paper towels and let them sit at room temperature for 5 minutes.
In a small bowl, combine paprika, cayenne pepper, garlic powder, onion powder, black pepper, salt, and thyme.
Heat olive oil in a cast-iron skillet or heavy stainless steel pan over medium-high heat until it shimmers (about 2 minutes).
Coat both sides of each salmon fillet evenly with the spice mixture.
Place fillets skin-side up in the hot pan and cook for 4–5 minutes without moving, until a dark crust forms on the bottom.
Flip the fillets carefully and cook for another 3–4 minutes on the second side until the internal temperature reaches 145°F.
Remove the pan from heat and top each fillet with a small piece of butter to melt over the surface.
Transfer salmon to plates and garnish with fresh parsley if desired; serve with lemon wedges on the side.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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