A cajun style gives this blackened salmon a wonderful taste, and cooking in a hot pan seals the juices. This 25-minute recipe is perfect for a busy week.
This blackened salmon is incredible. The spice combination is incredible! The interior of the fish keeps blackening, because it seals the juices in a hot pan. This technique works with blackened halibut and blackened chicken, and it works here. In about 25 minutes, this quick lead is perfect for a busy week.
Ingredients
You can find precise measurements in the recipe card. Here are my comments on the ingredients.
- Dry rubbing: Kosher salt, paprika, garlic powder, onion powder, dried thyme, dried oregano and cayenne pepper. You can make the rubbing as sharp as you want. I just add a little Cayenne for a hint of spice. You can double and make the crowd really sharp.
- Salmon fillets: Try to find fillets that are about the same size and thick.
- butter: The milk solids in the butter -brown while we heat them and promote blackening.
That was so good! I used smoked peppers, but kept everything else the same. Thank you for a foolproof recipe!
June
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Recipe tip
The reason why we end the dish in the oven is that the salmon is completely cooked without tasting too much on the outside.
Alternative you can remove the pan from the heat, cover it with foil (or a tight -fitting lid) and end the fish for about 5 minutes in the residual heat of the pan.
Recipe -FaQs
Blackness means coating food in a mixture of spices and cooking it in a hot pan. The spice coating is charred and a very dark, almost black look gives the food.
I use a well -seasoned cast iron pan. It is excellent in terms of heat storage and does a really good job to blacken the fish. As long as the pan is well seasoned and you use a lot of butter, there should be no problem that the salmon sticks to the pan.
Yes, but you should thaw it at first. One of the reasons why I like to make this recipe is that I always have salmon at hand.
You can hold the remains in an airtight container in the refrigerator for up to four days. I don’t like warmed up salmon -it tastes fishing -so crumble it the next day over a salad for lunch or use them in this cobb salad instead of chicken.
Operate suggestions
I like to serve blackened salmon with a side dish that I can bake in the same 425 ° F -oven, such as:
It is also good with one of the following salads:
Recipe card
Blackened salmon recipe
This blackened salmon is covered in a Cajun abrasion and cooked in a cast iron pan. It arises from the pan juicy and aromatic!
Portions: 4 Portions
Calories: 371Kcal
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Instructions
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Preheat the oven to 425 ° F. Mix kosher salt, peppers, thyme, oregano, onion powder, garlic powder and cayenne in a small bowl.
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Pat the salmon fillets with paper towels dry. Sprinkle them with the spice mixture and press them with the fingers to adhere to the coating.
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Heat the butter in a large 12-inch cast iron pan over medium heat. Wirting to the coat.
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When the butter foams, add the salmon fillets to the skin down. Cook them undisturbed until your floors are blackened, about 2-3 minutes.
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Turn the fillets onto the other side and cook them for about 2-3 minutes to blacken the skin side.
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Carefully transfer the hot pan with oven ports in the preheated oven. Let the fish boil in the oven until the internal temperature reaches about 5-7 minutes 145ºF.
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Transfer the fish to plates, put the pan juices on it and serve them.
Notes
- The reason why we end the dish in the oven is that the interior of the fish is completely cooked without stimulating the outside. Alternative you can remove the pan from the heat, cover it with foil (or a tight -fitting lid) and end the fish for about 5 minutes in the residual heat of the pan. It should reach an inner temperature of 145 ° F.
- You can use frozen salmon, but you should thaw it fully.
- You can hold the remains in an airtight container in the refrigerator for up to four days. I don’t like warmed up salmon -it tastes fishing -so crumble it the next day over a salad for lunch or use them in this cobb salad instead of chicken.
Nutrition per serving
Portion: 1 Filet with pan juices | Calories: 371 Kcal | Carbohydrates: 6 G | Protein: 35 G | Fat: 23 G | Saturated fat: 9 G | Sodium: 451 mg | Fiber: 3 G | Sugar: 1 G
Liability exclusions
Most recipes are low in carbohydrates and gluten -free, but some are not. Recommended and linked products are not guaranteed to be gluten -free. Nutritional information is approximately. Please check it independently. The carbohydrate number does not rule out nutritious sweeteners. Please read these terms of use before using one of my recipes.
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