Blackened Salmon

If you don't like too much heat, you can reduce the amount of cayenne pepper in this recipe. I use whichever salmon is in season, sustainable, and wild. You can leave the skin on and eat it, but if you're not into the skin you can either slice it off before cooking the salmon, or leave it on because the salmon easily separates from the skin once it's cooked.

Servings: servings

Calories: 291kcal

Ingredients

1 ½ teaspoons paprika
¾ teaspoon salt
½ teaspoon dried thyme
¼ teaspoon garlic powder
⅛ teaspoon cayenne pepper for some heat; optional
2 tablespoons olive oil or other oil; and more as needed
8 ounce salmon fillet sliced in two pieces, or cook whole and divide once cooked

US Customary - Metric

Instructions

Combine all the spices in a large shallow bowl or plate, and blend well.
Coat the salmon fillets fully with olive oil and then dredge each of them in the bowl of spices to coat the fillets on both sides.
Warm a skillet on a medium heat and add olive oil.
Place the salmon fillets in the skillet with the skin side up and cook for a few minutes to blacken the bottom.
Flip the fillet over to blacken the skin side. When the flesh is turning a lighter color but still a bit pink in the middle and the layers are just beginning to flake, it's done.

Nutrition