Blackened Salmon

By Makinze GorePublished: Aug 31, 2020

Approved by the Delish Test Kitchen

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Erik Bernstein

Yields:

4 serving(s)

Prep Time:

5 mins

Total Time:

20 mins

Cal/Serv:

968

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Blackened fish is a Louisiana staple thanks to Chef Paul Prudhomme. The technique involves seasoning the fish, in this case salmon, well and cooking it in a very hot pan with a decent amount of butter. The results are intensely flavored salmon with a crust like exterior that's dark, but not burnt, and tender flaky salmon that isn't dried out from being over cooked. The salmon will have a small kick to it, but isn't overpowering and a fresh squeeze of lime juice mellows out the heat for a perfect bite.

Want more salmon recipe? Try our Tuscan Butter Salmon next!

Have you made this yet? Let us know how it went in the comments below!

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Ingredients

2 tsp.
packed brown sugar
1 1/2 tsp.
kosher salt
1 tsp.
paprika
1 tsp.
garlic powder
1 tsp.
dried oregano
1/2 tsp.
freshly ground black pepper
1/2 tsp.
onion powder
1/2 tsp.
dried thyme
1/4 tsp.
cayenne pepper
5 Tbsp.
butter, divided
4
salmon fillets, skin on
Lime wedges, for serving

Directions

1. Step 1In a small bowl, whisk together sugar and spices. In a microwave safe bowl, melt 3 tablespoons of butter. Brush butter on tops of fillets and coat with seasonings.
2. Step 2In a large skillet over medium heat, melt remaining 2 tablespoons butter. Add salmon, skin side up and cook 3 minutes, then flip and cook 2 to 3 minutes more or until it flakes easily with a fork. Serve with limes.