Blackened Salmon

Blackened Salmon

I picked up some salmon from the Farmer’s Market and it was the best I have ever had. It was so fresh and full of the good fat that you get from salmon. This recipe is easy to make and takes no prep work. I can make this blackened salmon from start to finish in about 8 minutes.

2 tablespoon paprika
1 tablespoon cayenne
2 tablespoons of smoked paprika
10 sprigs fresh thyme leaves removed chopped
1 tablespoon freshly chopped oregano leaves
1 tablespoon kosher salt
4 (6 to 7-ounce) pieces salmon, skin-on
3 to 4 tablespoons canola oil
2 lemons, zested and juiced

In a small bowl, add the paprika, cayenne, thyme and oregano and salt and mix to blend. Put the mixture on a plate or other flat surface and coat the portions of salmon, 1 at a time, on the flesh side only.

Heat a large heavy-bottomed pan or cast iron skillet over medium heat, and add the oil. When the oil begins to smoke quite heavily shut the heat off under the pan. Add the salmon, 1 at a time, in a single layer, flesh side down, in the oil.

Turn the heat back on under the pan and cook for 2 minutes. Use a spatula to turn the salmon on one side and cook 1 minute, then on the other side and cook 1 minute. Finally turn the salmon skin side down and cook the salmon over medium heat, until the skin becomes crispy, about 4-5 minutes.

Arrange the salmon on a platter, sprinkle with lemon zest and lemon juice and serve immediately.


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