Blackened Salmon

by 30MinuteMeals
Prep: 5m
Cook: 12m
seafood
Blackened Salmon - Image

Sign in to see ingredients

Create a free account to unlock this content

Sign In to Continue

Don't have an account? Sign up free

Ingredients
Servings:4
4salmon fillets
2tbspCajun seasoning
2tbspvegetable oil
salt and black pepper
1lemon
Nutrition Facts

Per serving

Calculating nutrition...

Instructions
  1. 1

    Season

    Score the skin side of each 6- to 8-ounce fillet 2 to 3 times, about an inch apart, without cutting into the flesh. Pat dry, then coat all over with the Cajun seasoning plus a little salt and pepper. Do this while the pan heats — no marinating, no waiting.

  1. 2

    Sear skin-side down

    Heat the oil in a large skillet over medium-high until it shimmers. Lay the fillets in skin-side down in a single layer and leave them alone. Cook 5 to 7 minutes, until the crust is very dark brown. Crank the vent fan — this one smokes.

  2. 3

    Flip and finish

    Flip and cook about 5 minutes more, until the second side is deeply browned and the fish hits 145°F. Cut the lemon into wedges and squeeze over the top at the table.

Sign in to see all instructions

Create a free account to unlock this content

Sign In to Continue

Don't have an account? Sign up free

Blackened Salmon

Created by: 30MinuteMeals

Prep Time: 5m
Cook Time: 12m
Servings: 4

Ingredients

  • 4 salmon fillets
  • 2 tbsp Cajun seasoning
  • 2 tbsp vegetable oil
  • salt and black pepper
  • 1 lemon

Instructions

  1. SeasonScore the skin side of each 6- to 8-ounce fillet 2 to 3 times, about an inch apart, without cutting into the flesh. Pat dry, then coat all over with the Cajun seasoning plus a little salt and pepper. Do this while the pan heats — no marinating, no waiting.
  2. Sear skin-side downHeat the oil in a large skillet over medium-high until it shimmers. Lay the fillets in skin-side down in a single layer and leave them alone. Cook 5 to 7 minutes, until the crust is very dark brown. Crank the vent fan — this one smokes.
  3. Flip and finishFlip and cook about 5 minutes more, until the second side is deeply browned and the fish hits 145°F. Cut the lemon into wedges and squeeze over the top at the table.

Notes & Tips

Blackening isn't burning — it's a dark, spice-crusted sear, and the only way to get it is a screaming-hot pan and not touching the fish once it's down. Pat the fillets bone dry first or the seasoning steams instead of crusting. This smokes, so turn the fan on high and open a window before you start; it's worth it. Store-bought Cajun seasoning is fine, but check the salt level — if yours is heavy on salt, skip the extra pinch. Serve over rice or with a quick green veg and you're eating in fifteen.