Blackened Salmon Recipe

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For the past few years, I have been experimenting with this Blackened Salmon recipe, adjusting the ingredient proportions to find the perfect balance of spice, salt, and sweetness. Two ingredients make this Blackened Salmon recipe truly unique and delicious: brown sugar and fresh dill. Both of these ingredients add complexity to the flavorful blackening spice. The brown sugar creates a sweet and smoky caramelized crust, while the dill adds a beautiful, light, fragrant note.

This Blackened Salmon recipe is perfect for enjoying alongside fresh summer salads or roasted vegetables. Pair it with Elote Corn and Pasta Salad or serve it atop soft and cheesy cheddar grits.

What is Blackening?

Blackening is a Cajun cooking technique that originated in Louisiana, USA. This method was popularized by renowned chef Paul Prudhomme in the 1980s and was meant to replicate the flavor of charcoal grilling within a commercial kitchen setting. Blackening involves dipping cuts of meat, typically fish or chicken, into melted butter and then heavily coating the meat in a mixture of spices before cooking in a very hot skillet. The high heat causes the spices to char, creating a dark, flavorful crust that locks in the meat’s moisture.

What Kind of Pan To Use for Blackened Salmon

The perfect type of skillet to use for blackened salmon is a well-seasoned cast-iron skillet. Cast-iron skillets are ideal for this cooking method because they can withstand and maintain the high temperatures necessary to achieve the characteristic blackened crust. The even heat distribution of cast iron ensures that the salmon cooks uniformly, preventing hot spots that could burn the fish. Additionally, a well-seasoned cast-iron skillet develops a natural non-stick surface over time, which is crucial for preventing the delicate fish from sticking. The durability of cast iron also means it can handle the intense, high-heat cooking required for blackening without warping or degrading. Cast iron is also oven-safe and can be transferred from stove top directly into the oven during the cooking process.

Blackened Salmon Tips:

• Preheat the skillet Properly: Make sure your cast-iron skillet is well-preheated. Preheat the pan for 2 – 3 minutes before adding oil and butter. A hot skillet helps create a quick sear, which reduces sticking.
• Use Enough Fat: Brush the fish generously with melted butter or oil. Additionally, use plenty of oil or butter to coat the bottom of the pan during cooking to create a barrier between the fish and the pan. By combining olive oil and butter, you can raise the fat’s smoke point and get a hotter sear without burning the oil and fish.
• Dry the Fish: Thoroughly dry the salmon with paper towels before applying the butter and spice mixture. Excess moisture can cause sticking and prevent proper searing.
• Proper Seasoning of the Skillet: If you’re using a cast-iron skillet, ensure it is well-seasoned. A well-seasoned skillet has a natural non-stick surface.
• Avoid Overcrowding the Pan: If necessary, cook the fish in batches to avoid overcrowding the skillet. Overcrowding lowers the pan’s temperature, trapping steam and moisture, which can cause sticking and a soggy crust.
• Don’t Move the Fish Too Soon: Allow the fish to sear appropriately before attempting to flip it or move it in the pan. Moving it too soon can cause it to stick and tear. Wait until a solid crust forms, which helps it release naturally from the pan.
• Use a Fish Spatula: A fish spatula is thin and flexible, making it easier to slide under delicate fillets without breaking them.
• Plenty Of Ventilation During Cooking: Cooking Blackened Salmon can be a bit smoky. Be sure to open a window and turn on your vent fan before you get started.

How to Make Blackened Salmon

Step 1. Prepare a Batch of Blackening Seasoning. In a small bowl, combine the blackening seasoning ingredients and mix well. This recipe will coat up to 3 pounds of salmon. Save any leftover seasoning in an airtight glass jar. Do not save seasoning that has touched raw salmon.

Step 2. Preheat the Oven to 400℉: You may skip this step if you are using thin cuts of salmon, under 1 inch thick, which will cook quickly on the stovetop. If you are using thicker fillets of salmon, thicker than 1 inch, it is very useful to first sear the fish and then finish the cooking in a preheated oven. This will prevent excessive burning and smoking on the stovetop and will provide even cooking to the fish.

Step 3. Cut Salmon and Coat with Melted Butter: Cut salmon into 8-oz filets. If preferred, cut it into smaller 4-oz filets. Melt 2 Tbsp of butter. Brush salmon liberally on all sides with melted butter.

Step 4. Coat Salmon in Blackening Spice: Dredge salmon in blackening spice mix to coat thoroughly. Use hands to press a thick coating of the seasoning into the fish.

Step 5. Sear Salmon: Heat 2 Tbsp butter and 2 Tbsp olive oil in a large cast iron skillet over high heat. Sear salmon fillets for two minutes or until a dark crust has formed before flipping. Flip the salmon and sear on the second side for approximately 2 minutes. A sweet and crispy crust will form quickly on the salmon. After the crust has formed on the second side, transfer the cast iron skillet with salmon into a preheated oven to finish cooking, about 5 minutes.

Remove the salmon from the oven when its internal temperature has reached 135℉, and it has become flakey and opaque. The fish will continue to cook even after it is removed from the heat, so it is important not to overcook it.

What to Serve with Blackened Salmon:

• Green Salads
• Elote Corn Salad
• Basil and Tomato Salad
• Smashed Red Potatoes
• Cheddar Grits
• Roasted or Grilled Vegetables
• Wild Rice

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