Blackened Salmon
A homemade seasoning mix adds amazing flavor to this Blackened Salmon. This restaurant quality seafood is quick and easy enough to make any night of the week.
Servings: 4
Calories: 340kcal
Ingredients
- 4 skinless salmon fillets (approximately 6 ounces each)
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 lemon
Kickin' Cajun Seasoning Mix:
- 1 ½ teaspoons onion powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme leaves
- 1 teaspoon dried oregano leaves
- 1 teaspoon fine grain sea salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon cayenne pepper or to taste
Instructions
- Combine all Kickin' Cajun Seasoning Mix ingredients in a small bowl.
- Pat the fillets dry with paper towels. Season the fillets liberally with spice mix on both sides, pressing it into the fish with your hands. Wash your hands thoroughly.
- Place a large pan (cast iron or stainless steel are preferred) over MEDIUM-HIGH heat and add the butter and oil. When the fat is nice and hot, add the seasoned fish. Cook, undisturbed, for several minutes, until golden brown on one side. Flip the fish over and continue to cook until completely cooked through. Depending on the thickness of your fillets the cooking time can vary a bit but should not take more than 4 minutes per side. Get it off the heat as soon as the internal temperature is no more than 145 degrees F (or slightly lower) in the thickest portion.
- Squeeze lemon juice over the fish and serve.
Notes
If you're cooking more than 4 fillets or would like to add a more generous amount of seasoning, follow my recipe to prepare a big batch of Kickin' Cajun Seasoning Mix.
Storage: Place the salmon in an airtight container or cover it tightly with plastic wrap. Store it in the refrigerator for up to 2 to 3 days.
Use Gentle Heat: When reheating blackened fish, it's essential to use gentle heat to avoid overcooking and drying out the fish. Avoid high heat settings with all methods, as they can cause the seasoning to burn and the fish to become tough.
Reheating in the Oven: To reheat blackened salmon, preheat your oven to 325 degrees F. Place the salmon on a baking sheet lined with parchment paper or aluminum foil to prevent sticking. Cover the salmon loosely with foil to help retain moisture and reheat in the oven for about 10-15 minutes, or until warmed through.
Reheating on the Stovetop: Heat a skillet over medium heat and add a small amount of oil or butter. Place the salmon in the skillet and cook, covered, for about 4 to 5 minutes, flipping halfway through, until heated through.
Microwave Reheating: While not the best option for maintaining the texture of the salmon, you can also reheat Blackend Salmon in the microwave if you're short on time. Place the salmon on a microwave-safe plate and cover it with a damp paper towel to prevent it from drying out. Microwave on medium power for 1 to 2 minutes, just until warmed.
Nutrition
Calories: 340kcal | Carbohydrates: 4g | Protein: 34g | Fat: 20g | Saturated Fat: 5g | Cholesterol: 108mg | Sodium: 708mg | Potassium: 890mg | Fiber: 1g | Vitamin A: 595IU | Vitamin C: 14.3mg | Calcium: 43mg | Iron: 2.1mg