Ready in about 25 minutes, this truly quick entree is perfect for a busy weeknight. Even the leftovers are good! I love salmon and make it often for my family. I also enjoy rainbow trout, which has a similar flavor profile. I like to make baked salmon, poached salmon, and salmon steak. This blackened salmon is especially good. It’s so flavorful - the spice combination is amazing. Blackening also keeps the inside of the fish extra juicy because searing it in a hot skillet seals the juices in. It works when making blackened halibut and blackened chicken, and it works here.
Ingredients
Recipe Card
Dry rub: Kosher salt, paprika, garlic powder, onion powder, dried thyme, dried oregano, and cayenne pepper. Salmon fillets: Try to find fillets that are about the same size and thickness. Butter: The milk solids in the butter brown as we heat it and help with the blackening process.
You start by mixing the dry rub ingredients in a bowl. Then, rub the spices all over the fish. Now, place the skillet in a 425°F oven for 5-7 minutes to allow the fish to finish cooking and reach an internal temperature of 145°F. After those 5 minutes, it should be juicy and perfectly cooked! As an alternative, you can remove the skillet from the heat, tightly cover it with foil (or a tight-fitting lid), and allow the fish to finish cooking in the skillet’s residual heat for about 5 minutes.
Roasted whole cauliflower Spaghetti squash noodles Carrot chips Roasted fennel Microwave sweet potato (not a low-carb side, obviously) Arugula salad, as shown in the photo below:
I sometimes crumble them cold over a salad the next day for lunch. Or I use them in this Cobb salad instead of chicken.
