Blackened Salmon

Perfectly Blackened Salmon... ready in just 15 minutes! This salmon features a flavorful, crispy crust and is delicious as a main dish or on all your favorite salads.

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Prep Time: 5

Cook Time: 10

Total Time: 15

Servings:

Calories: 396kcal

Author: Cathy Trochelman

Ingredients

1 pound fresh salmon cut into 3 fillets
2 Tablespoons olive oil
2 Tablespoons blackened seasoning

Instructions

Prepare the salmon by patting it dry, then rubbing it lightly with olive oil. Add the blackened seasoning to the top and sides, gently pressing it down to coat. Set aside.
Heat a large skillet over medium heat for 2 minutes or until a few drops of water added to the pan sizzle and evaporate. Add 2 Tablespoons olive and heat until shimmery.
Add the seasoned salmon (skin-side down) and cook 6-7 minutes or until the salmon has changed color and turned opaque 3/4 of the way from up from the bottom. Gently flip the salmon and cook for an additional 2-3 minutes on the second side, until the internal temperature reaches 145°F.
Remove the salmon from the pan and let it rest 2-3 minutes before serving.

Notes

Tips for Success

Don't start with cold fillets. When cold fish is added to a hot pan, the fillets will seize up and tend to cook unevenly. For best results, remove the fish from the refrigerator 15-20 minutes before cooking them.
Make sure the salmon is dry. Dry salmon is less likely to stick to the pan, and the skin will crisp up better than if it will if it's moist or wet.
Use a hot pan. Before adding any oil to the pan, let it heat up over medium heat. Then add the oil and heat it until it shimmers before adding the fish. This will allow the skin to get nice and crispy.
Always start skin-side down. Finally, always start with the fillets skin-side down. The skin is tough and can handle more time on the hot surface of the pan.

Nutrition