Blackened Salmon Recipes

PERFECT BLACKENED SALMON

Steps:

• In a small bowl, mix together the kosher salt, chili powder, and garlic powder.
• Dry the fish with paper towels. Rub the spice mixture all over the fish.
• Heat a large (12-inch) nonstick skillet* over medium-high heat, about 3 minutes. Brush with the oil.
• Place the salmon fillets in the skillet. Cook until the outside is blackened, 2-3 minutes per side.**
• Remove the skillet from the heat and cover it tightly with foil (or use a lid if has a tight-fitting lid). Allow the fish to finish cooking in the pan's residual heat, for about 5 minutes (its internal temperature should reach 145ºF). Serve immediately.

THE BEST BLACKENED SALMON RECIPE

Steps:

• Place the salmon on a plate. Rub 1 tbsp of the vegetable oil onto both sides of the salmon filets.
• Spoon the blacken seasoning over the fish and spread around (both sides_. I use about 1/2 tablespoon per filet. You can adjust the amount based on your preference. The more you use, the spicier it will be and the less you use, the milder it will be.
• Heat the remaining vegetable oil in cast iron skillet over high heat.
• Place salmon on the hot cast iron pan and let it cook for 3 minutes. Time it and don't move the fish, so it can get that beautiful blackened crust on it.
• Flip and cook another 2-3 minutes until the salmon reaches an internal temperature of 145 degrees F.
• Remove to a separate plate and allow it to cool for a few minutes. Serve warm and enjoy!

BLACKENED SALMON RECIPE

Steps:

• Mix together your blackened seasoning ingredients.
• Cut salmon into 5 filets and leave the skin on. Sprinkle 2 tablespoons of the seasoning mix over the salmon filets.

BLACKENED ROAST SALMON WITH AVOCADO & MANGO SALSA

Steps:

• Heat oven to 200C/180C fan/gas 6. Mix the paprika, oregano, cayenne, sugar, lime zest, garlic and oil in a bowl with a good pinch of salt. Toss the peppers, onions and beans with half of the spice paste in a large roasting tin, then cook in the oven for 25 mins.
• Remove from the oven and give the veg and beans a good mix. Lay the salmon on top, skin-side down, then brush over the remaining spice paste. Bake for a further 25 mins, until the salmon is cooked through.
• Meanwhile, for the salsa, halve, stone and finely chop the avocados and mango. Mix with the lime juice, chilli, coriander and some salt. Serve the salmon, veg and beans with the salsa and lime wedges for squeezing over.

OVEN BAKED BLACKENED SALMON RECIPE

Steps:

• Preheat oven to 375ºF
• Combined onion powder, garlic powder, oregano, cayenne, paprika, salt and pepper.
• Place salmon filet on a rimmed baking sheet lined with parchment paper.
• Coat salmon with oil.
• Sprinkle on spice blend then gently rub over the entire salmon fillet.
• Bake for 14 minutes then broil 2-3 minutes or until cooked through.

BLACKENED SALMON

Steps:

• Gather the ingredients.
• Lay salmon fillets skin-side down into a shallow ceramic or glass baking dish. Squeeze equal amounts of lime juice over each filet and let sit 5 minutes.
• In a food processor, blend onion powder, thyme, basil, oregano, chile, pepper, salt, and sugar until homogeneous. Spread the spices evenly onto a large plate or baking sheet.
• Lift salmon fillets from lime juice, then flesh side down into spice mix, pressing very gently to encourage spices to stick to fish. Turn each fillet onto sides and press again.
• Heat a large grill pan over medium-high and add some oil to the pan. Once hot, add fillets skin-side down, and cook 4 minutes. Using a spatula, carefully flip and cook for a additional 5 minutes or until cooked through.

BLACKENED SALMON

Steps:

• 1. Heat olive oil in a large non-stick skillet over medium-high heat.
• 2. Sprinkle salmon evenly with half the blackened seasoning mixture then place in the hot pan with the seasoned side down. Sprinkle remaining blackened seasoning on the other side of the fillets.
• 3. Cook salmon about 4 minutes and then turn each piece over. Continue cooking the other side 3 to 4 minutes or until the fish is easily flaked with a fork.
• 4. Serve with Creole tomato okra stew and roasted cauliflower (recipes linked below)!

BLACKENED SALMON RECIPE

Steps:

• In a small bowl, add paprika, onion powder, garlic powder, dried, salt and pepper. Mix all together well.
• Brush ½ tablespoon of olive oil on top of salmon fillets.
• Sprinkle the spice mix on the flesh side of the salmon only. Using your fingers, tap the spicy mix on top of the salmon (on the flesh side).
• In a non-stick skillet or cast iron skillet, heat 2 tablespoons of olive oil over medium heat. Wait 2 minutes and then add the salmon fillets and cook for about 3-5 minutes. Time will depend on the thickness of the salmon fillets. Reduce the heat to medium-low and flip the salmon fillets over and cook for more 3-4 minutes.
• Before serve, garnish with parsley. Serve it with steamed broccoli, mashed cauliflower or roasted veggies. Enjoy!

BLACKENED SALMON FILLETS

Steps:

• In a small bowl, mix paprika, cayenne pepper, onion powder, salt, white pepper, black pepper, thyme, basil and oregano.
• Brush salmon fillets on both sides with 1/4 cup butter, and sprinkle evenly with the cayenne pepper mixture. Drizzle one side of each fillet with 1/2 remaining butter.
• In a large, heavy skillet over high heat, cook salmon, butter side down, until blackened, 2 to 5 minutes. Turn fillets, drizzle with remaining butter, and continue cooking until blackened and fish is easily flaked with a fork.

BLACKENED SALMON PASTA

Steps:

• Set salmon fillets on a plate with flesh-sides up; brush the tops with melted butter.
• Combine paprika, brown sugar, cayenne pepper, salt, garlic powder, onion powder, oregano, black pepper, white pepper, basil, and thyme for seasoning in a small bowl. Sprinkle seasoning evenly over top of the salmon fillets, then lightly press the spices down onto the fish.
• Heat a cast iron skillet over medium heat. When the pan is hot, place salmon, flesh-side down, into the skillet. Cook for 2 to 3 minutes, then carefully flip. Continue to cook until salmon flakes easily with a fork, 5 to 6 more minutes. Remove to a plate and keep warm.
• Meanwhile, bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Drain and transfer to a large bowl. Toss with olive oil to keep it from sticking together.
• Melt 2 tablespoons butter in a large saucepan over medium-high heat. Add mushrooms, bell peppers, onion, and garlic; saute until vegetables are soft, about 5 minutes. Use a slotted spoon to remove vegetable mixture from the pan and add it to the bowl with the linguine.
• Drain the excess liquid from the saucepan. Add remaining 6 tablespoons butter to the pan and reduce heat to medium. Stir in half-and-half, Cajun seasoning, salt, pepper, and garlic powder. Cook, stirring occasionally, until thick and bubbly, about 10 minutes. Gradually stir in Parmesan cheese until melted and sauce has thickened.
• Pour sauce over the linguine and vegetable mixture. Add tomatoes and toss to combine.
• Serve pasta in bowls topped with blackened salmon, removing the skin, if desired. Garnish with parsley.

BLACKENED SALMON

Steps:

• For the Dijon sauce, saute on medium heat 1/4 teaspoon chopped fine shallots and 1 tablespoon butter. Then add 1/4 cup white wine, Dijon mustard and a pinch of paprika. Simmer for 3 minutes.
• For the balsamic sauce, saute on medium heat 1/4 teaspoon chopped fine shallots 1 tablespoon butter. Then add balsamic vinegar, veal stock and 1/2 teaspoon fresh rosemary chopped, if desired. Bring to a boil and reduce by 1/2 or until it coats back of spoon.
• Put 2 tablespoons olive oil and 3 cloves of garlic (peeled) into a hot saute pan and saute until brown and then add 2 pounds cleaned spinach.
• Mix all blackened mixture ingredients together in a blender. Coat salmon fillets with mixture. Saute on each side 3 to 4 minutes over high flame. Place in a preheated 400 degree oven 6 to12 minutes, or to your liking. Serve with sauces and spinach.

BLACKENED SALMON

Steps:

• 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 to 3 minutes. Use a spatula to turn the salmon to the other side. Cook the salmon over medium heat, until the skin becomes crispy, about 5 to 6 minutes.
• Arrange the salmon on a platter, sprinkle with lemon zest and lemon juice and serve immediately.