THE salmon recipe that’s so easy to make! This recipe for tasty charred salmon comes together quickly—less than 30 minutes!
Lemon butter sauce with blackened salmon This delectable recipe for blackened salmon is really simple to create, perfectly seasoned, and ready in less than 30 minutes. You should definitely try this charred salmon with its delicious lemon butter sauce, regardless of your opinion on fish. Have fun!
INGREDIENTS LIST FOR THE BLACKENED SALMON RECIPE
3 salmon fillets (6oz each)
2 teaspoons paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon oregano
½ teaspoon dried basil
1/2 teaspoon Cayenne
1 teaspoon salt
1 teaspoon freshly cracked black pepper
1 tablespoon olive oil, divided
Lemon slices, for garnish
The lemon butter sauce
One stick salted butter (4 oz / 1/2 cup) brought to room temperature, or for a paleo diet, with ghee
Two tablespoons finely chopped parsley and one minced or squeezed garlic clove
one tsp powdered garlic
One tsp powdered onion
One teaspoon cayenne or chilli powder
One teaspoon of recently ground black pepper
two tsp lemon juice
DIRECTIONS
- Prepare the fish by blackening it: Combine all of the spice ingredients (paprika, onion, garlic, oregano, basil, cayenne, salt, pepper, and olive oil) to create a spice blend. Apply a thin layer of oil to the salmon fillets. Dredge the fillets liberally in the spice mixture.
- Place the butter, parsley, garlic, onion powder, chilli powder, pepper, lemon juice, and garlic powder in a bowl and mix with a fork to blend the ingredients. While the salmon is cooking, refrigerate the butter with herbs and lemons.
- Heat one tablespoon of oil in a big skillet over medium heat. Salmon fillets should be added and cooked for 4–5 minutes, or until crispy and blackened. After 4–6 minutes, turn the salmon fillets over and continue to cook. Reduce the heat if your salmon fillets are browning too soon.
- Top each blackened salmon fillet with a dab of lemon-herb butter, then let it melt gradually. Serve the blackened salmon with lemon butter sauce over sautéed asparagus, zucchini or cauliflower rice, garnished with lemon slices. Have fun!
TIPS FOR COOKING BLACKENED SALMON
When it’s feasible, try to purchase salmon that has been fished in the wild. It’s free of antibiotics and packed with nutrients that are hard to find elsewhere.
Choose salmon that is thicker and more centrally cut; it will cook more evenly and taste better!
Make use of a high-quality nonstick pan, ideally cast iron.
Give the salmon fillets ample time to come to room temperature. This promotes even cooking and a lovely crust on the salmon.
When turning the salmon fillets over, use caution. If you flip the salmon fillets too much, they can break. Thus, before turning the blackened salmon over, let it finish cooking.
HOW TO PAN SEAR BLACKENED SALMON
When it’s feasible, try to purchase salmon that has been fished in the wild. It’s free of antibiotics and packed with nutrients that are hard to find elsewhere.
Choose salmon that is thicker and more centrally cut; it will cook more evenly and taste better!
Make use of a high-quality nonstick pan, ideally cast iron.
Give the salmon fillets ample time to come to room temperature. This promotes even cooking and a lovely crust on the salmon.
When turning the salmon fillets over, use caution. If you flip the salmon fillets too much, they can break. Thus, before turning the blackened salmon over, let it finish cooking.
WHAT SIDES TO SERVE WITH THE BLACKENED SALMON
- Mashed potatoes
- French potatoes
- Brown Rice
- Pasta
- Any sauteed vegetable such as zucchini, cauliflower, or broccoli.
HOW LONG TO KEEP THE COOKED BLACKENED SALMON
If kept refrigerated, this blackened salmon can be kept for up to two days. Cool the blackened salmon and store it in an airtight container. Put a lid on and chill. The chilled salmon can be kept in airtight, sealed containers for up to one month if it is to be frozen after being blackened.
