Blackened Salmon Recipe

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This Blackened Salmon Recipe is based on the best thing I ate in Hawaii, with a flavor-packed spice blend, tender seared salmon, and a creamy sauce and slaw for serving.

Prep Time30

Cook Time3

Total Time33

Course: Dinner

Cuisine: American

Keyword: Blackened Salmon Recipe

Servings: servings

Author: Chelsea Lords

Cost: $32.20

Equipment

Large nonstick pan

Ingredients

Blackened Salmon

2 pounds fresh skinless salmon filet see note 1
3 tablespoons olive oil divided
1 tablespoon paprika
1 teaspoon ground cumin
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried thyme
1 teaspoon ground mustard
1/8 teaspoon cayenne pepper or add to taste
3/4 teaspoon salt
1/8 teaspoon black pepper
1 large lemon 1/2 tsp zest and 1 tablespoon juice

Optional: Dill Sauce

2 large lemons 1 tsp zest + 4 tablespoons juice
1 cup mayo
3 tablespoons sweet pickle relish or finely diced pickles
2 tablespoons finely chopped fresh dill
1 teaspoon Worcestershire sauce
1 teaspoon Dijon-style mustard
Salt & pepper to taste (start with 1/4 tsp each)

Optional Serving Suggestions (Slaw & Rice)

4 cups green cabbage very thinly shredded
1 batch lemon rice
1 large lemon optional, for serving

US - Metric

Instructions

Optional Dill Sauce: Whisk together all ingredients listed under “Dill Sauce” until smooth. Cover and refrigerate until ready to use. The flavor improves as it sits!
Optional Lemon Rice: Make lemon rice according to the linked recipe above.
Marinate Salmon: Pat salmon dry. Remove skin if needed, then slice into thin, even 1/2-inch strips. In a large bowl, add 1 tablespoon olive oil, all the seasonings, lemon zest, and lemon juice. Whisk until combined. Add salmon and use a spatula to gently toss until evenly coated. Let stand at room temperature for 15–20 minutes (no longer).
Cook Salmon: Place a large nonstick pan on the stovetop. Add remaining 1 tablespoon oil and heat to high. Once oil is hot, add salmon in a single layer. It should sizzle on contact! (Don’t overlap salmon; sear in batches). Cook for 60–90 seconds, then flip and cook another 60 seconds or until cooked through (it cooks fast!). Remove and let rest 5 minutes. Wipe out pan and repeat with the remaining oil and salmon.
Optional Slaw: Place cabbage in a large bowl. Toss with desired amount of dill sauce until lightly coated. Toss well with tongs.
Assemble: Divide rice among plates. Top with slaw and salmon. Serve with extra sauce and lemon wedges on the side.

Video

Notes

Note 1: Use fresh, skinless salmon filets for the quickest, easiest prep. Make sure they are fully thawed before starting this recipe.

Storage: Store sauce, slaw, and rice in separate airtight containers in the fridge for up to 3 days. Salmon is best fresh, but if you have leftovers, reheat gently in a skillet. Stir the sauce and toss the slaw before serving.

Nutrition