10-Minute Skillet Blackened Salmon
Ingredients
Directions
Ingredients
0.5 tsp
paprika
0.5 tsp
oregano
0.5 tsp
chili powder
0.25 tsp
onion powder
0.25 tsp
garlic powder
0.25 tsp
kosher salt
0.25 tsp
celery salt
0.25 tsp
ground thyme
0.25 tsp
ground cumin
0.25 tsp
ground cayenne
2 tbsp
canola or grape-seed oil
12 oz
sockeye salmon fillets, with skin
0
lemon wedges, to serve
10-Minute Skillet Blackened Salmon
This salmon is super-quick and foolproof, with the perfect spicy-sweet-savory balance. You can sub your favorite Cajun seasoning blend.
2 servings
- Pat the salmon fillets dry. Combine the spices thoroughly, and coat the salmon with spice mixture on all sides.
- In a heavy skillet, heat the oil over medium-high heat until it’s shimmering but not smoking. Add the salmon skin side down and cook for 3 minutes (be careful that skin is browning, not burning). Lower the heat to medium and flip the salmon. Cook another 3 minutes or just until salmon is cooked through and the top is nicely browned. Serve with lemon wedges.
Recipe by Tara Tuckwiller