Blackened Salmon
4 servings8 min prep10 min cookEasy
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The Tale of Blackened Salmon
Story updated
Blackening is a Cajun technique popularized by Louisiana chef Paul Prudhomme in the early 1980s, who coated fish in a spice blend and seared it in a scorching-hot cast iron skillet. Though originally developed for redfish, the method was soon applied to salmon and other fish across American restaurants.
Ingredients
Scale:· 4 servings
- 4 salmon fillets (6 oz each)
- 1 tbsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1/2 tsp cayenne pepper
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
Instructions
- 1In a small bowl, mix the paprika, garlic powder, onion powder, oregano, thyme, cayenne, salt, and pepper.
- 2Pat the salmon fillets dry and coat both sides generously with the spice blend.
- 3Heat the olive oil in a heavy skillet, preferably cast iron, over medium-high heat until very hot.
- 4Add the salmon fillets and cook for 4 to 5 minutes per side, until a dark, spiced crust forms and the fish flakes easily with a fork.
- 5Check that the internal temperature reaches 145°F before removing from the pan.
- 6Let rest for 2 minutes before serving.
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