Ready in 20 minutes. Low-Carb. Protein-packed. Gluten Free.
The Seasoning
Any good cook knows that a bold seasoning or rub is a must for blackened salmon. Aside from flavor, it provides that beautiful crust. You can totally create your own seasoning mix, and there are a few options out there. No surprise here, my blackened salmon seasoning has a bit of a Mediterranean twist. A few warm spices including, cumin, coriander, Spanish paprika, and Aleppo pepper. I like spicy food, so I added a pinch of cayenne pepper (totally optional.) But equally important to flavor here is a splash of fresh lemon juice, added just before serving, while the salmon is hot…a little zing to compliment the warm seasonings and wake the senses.
Blackened Salmon Two Ways: Broiled and Pan-Seared
Since I’ve been so curious about achieving the perfect blackened salmon, I’ve practiced both broiled and pan-seared options. With both options, we rely on the intensity of the heat to sear the exterior, before it completely penetrates the interior. This way, we get a crispy, charred salmon that is still perfectly tender on the inside. But I’ll confess, I prefer blackened salmon prepared in the oven under the broiler. It is by far the easiest and least messy option.
Broiled
To broil salmon all you have to do is apply the seasoning or rub, then stick the fish on the top rack directly under the broiler for about 5 minutes or so (making sure the broiler is on the entire time.) Once nicely browned on top, and the center is cooked to medium, it’s ready. Pro tip: if the top has browned but the middle is not cooked enough, then switch from broiler to bake for another 1 to 2 minutes. Your goal is to avoid overcooking it; I haven’t met very many people who like dry salmon.
Pan-Seared
Pan-seared blackened salmon is a little more tricky and can be messy (watch out for oil splatters.) But it’s not impossible. If you’re going this route, it’s better to have the salmon portioned into smaller pieces (5 to 6 oz each.) Make sure you begin with a hot pan, otherwise your salmon will stick too much and will be nearly impossible to flip over. You want a thin layer of extra virgin olive oil in a cast-iron skillet. Once the oil is shimmering (but not smoking), turn the heat down to medium-low before adding the salmon (you don’t want it to brown too much too quickly before it cooks through.) Carefully add the fish, skin-side down. Cook most of the way through, and only flip it over when the center is at a medium-rare point (insert a thermometer in the thickest part of the flesh and it should register 120 degrees F.) With pan-seared blackened salmon, you’ll want to transfer the fish onto a tray lined with paper towel to absorb excess oil. Let it rest for 1 to 2 minutes before serving.
A Couple More Tips
Whether you choose the easy broiled option or go the pan-seared route, start with a good center-cut piece of salmon (skin on preferred). Avoid uneven cuts with thinner ends. And before you begin, be sure to pat salmon dry very well before applying the seasoning or rub.
What to serve with this Blackened Salmon Recipe
You know I couldn’t finish this post without talking about the epic Mediterranean pomegranate salsa I serve along. In addition to a welcomed pop of color, this fresh salsa with cherry tomatoes, tangy pomegranate seeds, and fresh mint is the perfect complement to our charred salmon. You can also try a simple Mediterranean salad like this one. Salmon is great served with your favorite grain; I often serve it with this Lebanese rice. What to do with leftovers? Store leftover blackened salmon in the fridge for up to 3 days in tight-lid glass containers. It makes the perfect cold lunch; refrain from heating it.
More Recipes to Try
Sicilian-Style Fish Stew Easy Mediterranean Flatbread with Smoked Salmon Mediterranean Baked Lamb Chops with Vegetables Mezze: How to Make the Perfect Party Platter 5 from 18 reviews
2 cup cherry tomatoes, chopped 1 large pomegranate, arils (seeds) of 1/2 green bell pepper, chopped 1 shallot, chopped 10 to 15 fresh mint leaves, chopped Large handful fresh parsley, chopped Salt and pepper 1/2 lemon, juice of Private Reserve Greek extra virgin olive oil, a generous drizzle
For Salmon
1 tsp ground cumin 1 tsp ground coriander 3/4 tsp Sweet Spanish Paprika 1/2 tsp Aleppo Pepper 1/2 tsp garlic powder 1/2 tsp cayenne pepper (Optional. Increase amount if you’re looking for spicy fish) 1 1/2lb/680.389 g center-cut salmon fillet (skin on, if possible) Salt and pepper Private Reserve Greek extra virgin olive oil
