This simple pan-seared blackened salmon with an easy homemade blackening seasoning is a healthy, delicious dinner that you’ll want to add to your regular rotation. Made in less than 20 minutes, it’s a great weeknight dinner recipe! (gluten-free, nut-free, dairy-free)
Prep Time: 5 min
Cook Time: 10 min
Total Time: 15 min
- 1 lb. salmon (4 4-oz filets)
- Juice from 1/2 lemon
- 1 1/2 tbsp blackening seasoning (double the amount if your salmon has the skin removed)
- 1 tbsp olive oil or avocado oil
- Lemon wedges, for serving
Blackening Seasoning Ingredients:
- 2 1/2 tbsp paprika
- 1 tbsp coarse sea salt
- 2 tbsp garlic powder
- 1 tbsp black pepper
- 1 tbsp onion powder
- 1 tbsp cayenne pepper
- 1 tbsp dried oregano
- 1 tbsp dried thyme
- Squeeze lemon over salmon filets. Rub tops of filets generously with blackening seasoning. If you prefer, you can remove the skin from the filets with a sharp knife and season both sides.
- Heat oil in a large nonstick or cast-iron pan over medium high heat.
- Add salmon filets to pan, seasoned side down. Cook about 5-6 minutes, then flip fish and cook an additional 3-6 minutes, depending on thickness and how well done you’d like the salmon. Press down with a spatula to get the skin or surface crispy and an evenly cooked piece of fish.
- Remove from pan and serve with lemon wedges.
- Store leftovers in an airtight container in the fridge up to 3 days. Either eat leftovers cold or reheat in the oven at 350°F until warmed though.
- Wait until the pan is nice and hot before adding the fish. Once you add it, lightly press down on the top with a fish spatula, then leave it undisturbed until a crust forms. This will help minimize sticking and help you get a more even cook. Do the same after you flip the fish.
- Don’t overcook the fish. You want it to stay moist on the inside, so remove it from the pan when it’s just medium-rare to medium (about 125-140°F) or still a touch opaque in the middle.
- For the best results, cook salmon with the skin on, even if you don’t plan to eat it. This helps to keep the middle from drying out too much.
Calories Per Serving: 225 | Total Fat 9.8g | Saturated Fat 1.6g | Sodium 1840.8mg | Total Carbohydrate 10.2g | Dietary Fiber 3.4g | Sugars 1.1g | Protein 27.3g
Author: Kaleigh– Lively Table