I make salmon every week. It is delicious, easy to work with and so good for you. A 4 ounce piece of salmon has only 200 calories, but it is full of omega 3 fatty acids, B vitamins, potassium, selenium and various antioxidants. Its a great healthy protein option and my husband loves it.
I cook it up a few different ways. Sometimes I will bake it in the oven with some vegetables, top it with a crispy lemon parmesan topping, sometimes I make salmon croquettes or I flake salmon over a big green salad, but by far the most requested preparation is this blackened salmon recipe. In addition to it being the favorite, it is also the easiest (that works out, right?) taking only about 3 minutes to get ready to cook and then a few minutes per side in the skillet and it is usually done before the side dish is even ready. It is simple, flavorful and creates a great crispy exterior that is delicious and helps to maintain the juiciness of the interior.
Let’s get it started…
Start by making your seasoning mixture. I combine equal parts of garlic salt, onion powder, paprika, cumin, chili powder and Lawry’s seasoned salt. I also add a pinch of cayenne pepper for a little bit of heat.
The amounts listed below are for a full filet of salmon, but I suggest reducing it slightly for smaller portions.
If your salmon is not pre-portioned, start by slicing it into your chosen portions sizes. Using a few paper towels, dry both sides of the salmon. Generously apply seasoning to the flesh side of each piece.
Place a shallow skillet over medium heat and add 1 tablespoon of butter and 1 tablespoon of olive oil into the skillet. Once the pan is warm and the butter has melted, carefully place the salmon flesh side down into the skillet.
Once you set your salmon down, leave it alone for 4-5 minutes. This is really hard for so many people. My mom always used to say she was “just checking it”, but every time you move meat searing in a hot pan, you disrupt the crispy crust development process.
While the flesh side is cooking, season the skin side with the remaining seasoning mix.
How do you know when it IS ready to flip? Give your pan a little jiggle (be carefully not to splash out any of that hot butter!) and if the salmon shifts freely in the pan, the crust has formed and you are ready to flip.
Cook the other side for 2-3 minutes and then flip the salmon onto its side and crisp the sides for about 60 seconds or so too. This way, you will have 360 degree crispiness and flavor… delicious!
How “done” should your salmon be when it is ready to eat? Well America’s Test Kitchen recommends removing your salmon from the heat when the internal temperature reaches 125 degrees, but technically the safe internal temperature for salmon is 145 degrees. It is all about how you like it. If you order salmon at a nice restaurant, it will likely come out to the table around 130 degrees, but not everyone likes it cooked this way. My husband prefers his salmon fully cooked, so I cook the salmon until it feels springy to the touch. This is typically 145 or 150 degrees internally. As long as you are somewhere between 125 and 145 degrees, you are good to proceed.
Take a look at that crispy crust. It is really the best way to cook salmon. It takes just a few minutes to season it and prepare the skillet and then a few minutes per side on the heat and you are ready for dinner!
Although the exterior is crispy and blackened, the interior is juicy and flavorful, exactly how it should be.
Blackened salmon can be served with any veggie, some crispy brussel sprouts, mashed potatoes or over a salad. It is delicious, really versatile and and a healthy option for a great source of protein and antioxidants (and who doesn’t need that?).
Enjoy!
Blackened Salmon
Ingredients
- salmon filets, skin on
- 1/2 teaspoon garlic salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon Lawry's seasoned salt
- 1/8 teaspoon cayenne pepper
- 1 tablespoon butter
- 1 tablespoon extra virgin olive oil
Instructions
- Combine spices in a small bowl
- Pat salmon dry on both sides
- Season the flesh side liberally
- Add 1 tablespoon of butter and 1 tablespoon of olive oil into a shallow skillet and place over medium heat and allow the pan to preheat
- Once the butter has melted, carefully place the salmon flesh side down into the skillet
- Season the skin side of the salmon with remaining seasoning mixture
- Let the salmon cook undisturbed for 4-5 minutes
- Once it easily releases from the pan, flip the salmon and cook on the skin side for 2-3 minutes
- Flip the salmon onto its side and allow both sides to crisp up for about 60 seconds per side
- Serve immediately
