Blackened Salmon

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Blackened Salmon is an easy dinner that is ready in less than 25 minutes. The flavors of my seasoning rub put this recipe over the top!

Prep Time10

Cook Time14

Total Time22

Servings: servings

Calories: 296kcal

Author: Lisa Longley

Ingredients

1 pound salmon see note
1/4 cup vegetable oil
1 tablespoon paprika
1/2 tablespoon kosher salt
1/2 tablespoon onion powder
1/2 tablespoon garlic powder
3/4 teaspoon black pepper
1/2 teaspoon thyme
1/2 teaspoon oregano
dash cayenne pepper
pinch red pepper flakes

Instructions

Preheat the oven to 375 degrees Fahrenheit.
Heat a cast iron skillet over high heat until it is smoking. This will take about 5 minutes. Please note that you are not adding anything to this skillet while it is preheating.
Combine the seasonings together and then mix in the oil. Rub it all over the salmon filets. I like to do this on a plate, pouring a little more than a tablespoon over each filet. It will be messy, and there will be a bit left over. Make sure to rub it on all sides of the salmon.
1 pound salmon, 1/4 cup vegetable oil, 1 tablespoon paprika, 1/2 tablespoon kosher salt, 1/2 tablespoon onion powder, 1/2 tablespoon garlic powder, 3/4 teaspoon black pepper, 1/2 teaspoon thyme, 1/2 teaspoon oregano, dash cayenne pepper, pinch red pepper flakes
Add the prepared salmon to the skillet. Cook for 2 minutes on each side. (You may need to do this in batches depending on the size of your skillet.) Transfer the salmon in the skillet to the preheated oven. Bake for 10 minutes or until the salmon reaches an internal temperature of 145 degrees Fahrenheit (see note).
Serve and enjoy!

Video

Notes

Buying Salmon: Because this recipe works best with four equal sized pieces of salmon, I highly recommend buying your salmon from the fish counter and asking the seafood clerk to cut you four equal four ounce pieces of salmon. This way they will be of equal thickness.

Cooking Salmon: The key to a good salmon recipe is not over-cooking it. The salmon should reach an internal temperature of 145 degrees Fahrenheit, and it is best to use an instant read thermometer so you can pull the salmon out exactly when it hits that point. Otherwise, test the salmon a little before the 10 minutes is up. It should easily flake apart when you press down on it with a fork.

Nutrition