This simple blackened salmon recipe has the perfect amount of kick. It’s converted even fish haters into salmon lovers. It works well on other fish too!
And a few nights ago, I made blackened salmon for dinner, which made me feel oh so fancy. It’s actually a very simple recipe from a church cookbook that I got back when I was in college, but it’s still one of my very favorite salmon recipes.
I bet even seafood haters would like this.
Simple Blackened Salmon Recipe
- 1.5 teaspoon paprika
- 1 teaspoon freshly ground pepper
- 1 teaspoon fine sea salt
- 1 teaspoon dried thyme (I used powdered thyme this time, but I’ve also used the little sprigs too)
- 1/8 teaspoon cayenne pepper
- 1 teaspoon garlic salt
- 1 teaspoon oregano (powdered or leaves)
- 2 salmon fillets (skin removed; do it yourself or ask your butcher/fishmonger to do it for you)
- Preheat oven to 400 degrees.
- Combine all the spices in a shallow dish.
- Spread the spices on both sides of the salmon, patting it with your hands to coat well.
- In a large, heavy skillet, heat 1 T oil until it starts to shimmer and then just begins to smoke.
- Carefully add the salmon to the skillet. Cook 2-3 minutes on each side (depending on the thickness of the fish).
- Once each side is blackened, place salmon in a glass or ceramic baking dish and bake in the oven for 6-10 minutes or until desired doneness.
I served it with plain quinoa (cooked in salted water for some flavor) and stir-fried broccolini. It was one of the best meals I’ve had in a long time.
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