If you have never ordered blackened salmon at a restaurant then you have been missing out all your life! It’s so insanely flavorful, true, but also the seared outer crust is absolutely incredible! You’ll often see it served with pasta, but it’s just as good with mashed potatoes, roasted veggies, or even some kind of rice on the side. Blackening is a delicious method to use on fish and comes out quite tasty. A lot of people will mistake blackening for burning, which is not what we are doing at all, even though it might look like it with the dark color that the salmon takes on. Salmon is always a huge hit in our house. It is so versatile and incredibly easy to whip up for the family. If you’re looking for some other salmon recipes be sure to try our Hot Smoked Salmon, Garam Masala Salmon Steaks, and Miso Salmon. This salmon is brushed diligently with butter before it is seasoned. So when we take the fish fillet to the hot cast iron skillet to sear, the milk solids turn black and the seasoning forms a nice charred crust we called blackening. This method can be used on pretty much any type of fish fillet, especially catfish, but it also works on chicken as well. Get ready to bring this delicious charred crust right into your own home kitchen! When you break open that dark outside, you will discover a delicious pink and flakey center of perfectly cooked salmon. Add a squeeze of fresh lemon juice on top and sprinkle with some fresh herbs and you have yourself restaurant level version of blackened salmon to WOW your family with.
Recipe Ingredients
Salmon fillets: Make sure the skin and bones are removed, which they usually are at the store. I always have a bag or two of frozen salmon fillets in the freezer since they are so versatile and they work perfectly here. Seasoning: The dry rub includes a variety of seasonings commonly used in Cajun cooking such as smoked paprika, onion powder, salt, black pepper, garlic powder, cayenne pepper, dried thyme, basil, oregano. It’s not too spicy – just a really robust flavor profile. Butter: Salted butter is best and you’ll want it melted for brushing onto the salmon. Olive oil: This has a higher smoke point that butter and helps the salmon not to burn. It also helps ensure we don’t stick to the pan, and adds its own wonderful flavor.
How to Make Blackened Salmon
Recipe Tips
Heat the skillet well: If your skillet isn’t hot before placing the fillets in it, they will likely stick to the pan. Just make sure your skillet is nice and hot prior to cooking. Don’t move the fish: When you first put the fish in the skillet, don’t move it. Let it sit and create that beautiful charred crust. Serving: Blackened salmon is extra delicious with a side of Caesar Salad, pasta, or mashed potatoes. Variations: You can adjust the spices however you like. Feel free to add more or less spice, herbs, etc
What to serve with Blackened Salmon
Caesar Salad with Homemade Dressing Easy Rice Pilaf with Orzo Pasta Homemade Mashed Potatoes Sauteed Swiss Chard Zuchinni Salad Easy Oven Roasted Broccoli Olive Garden Salad Soft Garlic Parmesan Homemade Breadsticks
Recipe adapted from AllRecipes. Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
