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Blackened Salmon

These easy, flavorful blackened salmon fillets feature lots of paprika and dried oregano, which give a deep red color and herbaceous flavor to the deeply seared crusts. Cayenne pepper adds a subtle heat that isn't overpowering. A squeeze of lemon juice adds acidity and balance to this ultra-quick blackened salmon recipe.

Active Time
15 mins
Total Time
15 mins
Yield
Serves 4

How to Make It

1. Step
Combine paprika, oregano, garlic powder, onion powder, thyme, pepper, salt and cayenne in a small bowl. Pat salmon dry with a paper towel and rub evenly with the spice mixture.
2. Step
Heat oil in a large cast-iron or heavy-bottomed skillet over medium heat. Add the fillets and cook, undisturbed, until starting to brown on the bottom, 3 to 5 minutes. Flip and reduce heat to medium-low. Cook, undisturbed, until the tops and bottoms of the fillets are dark brown and the fish flakes easily with a fork, 4 to 6 minutes. Serve with lemon wedges, if desired.

Ingredients

  • 4 ½ teaspoons paprika
  • 1 ½ teaspoons dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • ¾ teaspoon ground pepper
  • ½ teaspoon kosher salt
  • ½ teaspoon cayenne pepper
  • 4 (5 ounce) skinless wild-caught salmon fillets
  • 2 tablespoons vegetable oil
  • Lemon wedges for serving

Tags

Dairy-FreeDiabetes AppropriateEgg FreeGluten-FreeHealthy PregnancyHeart HealthyHigh-ProteinNut-FreeSoy-Free

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