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Blackened Salmon

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Blackened Salmon has always been a crowd favorite of our Sunday Suppers Families. Enjoy this beautiful summer recipe!

Ingredients

  • 1 tablespoon paprika
  • 1 tablespoon cayenne
  • 10 sprigs fresh thyme, washed, leaves removed and chopped
  • 1 tablespoon freshly chopped oregano leaves
  • 1 teaspoon kosher salt
  • 4 (6 to 7-ounce) pieces salmon, pin bones removed, skin-on
  • 3 to 4 tablespoons canola oil
  • 2 lemons, zested and juiced

Directions

  1. In a small bowl, add the paprika, cayenne, thyme and oregano and salt and mix to blend. Put the mixture on a plate or other flat surface and coat the portions of salmon, 1 at a time, on the flesh side only.
  2. Heat a large heavy-bottomed pan or skillet over medium heat, and add the oil. When the oil begins to smoke quite heavily shut the heat off under the pan. Add the salmon, 1 at a time, in a single layer, flesh side down, in the oil. Turn the heat back on under the pan and cook for 2 to 3 minutes. Use a spatula to turn the salmon to the other side. Cook the salmon over medium heat, until the skin becomes crispy, about 5 to 6 minutes.
  3. Arrange the salmon on a platter, sprinkle with lemon zest and lemon juice and serve immediately.