Quick & Delicious Blackened Salmon

 

I love cooking, but some nights I just don’t have the energy. That’s where my blackened salmon comes in—it’s the fastest dish I know, beating even a hearty sandwich for speed. I thaw my salmon the night before, skin it using the boiling water trick (so easy!), and have this restaurant-quality meal on the table in under 15 minutes. This dish is my go-to when I want something fast, flavorful, and fuss-free. Try it—you won’t be disappointed!

Blackened Salmon Recipe

Blackened Seasoning (makes loads)
3 T. paprika

2 T. garlic powder
2 T. onion powder
2 t. ground dried thyme
2 t. ground black pepper
2 t. cayenne pepper
2 t. dried basil
2 t. dried oregano
1 t. salt
¼ t. celery seed
¼ t. sugar

For the Salmon
1 4-oz. salmon fillet (or more if cooking for others) 
2 T. butter (plus extra melted butter for coating) 
1 t. oil 

Mix all the blackened seasoning ingredients in a bowl. Store extras in an airtight container—you’ll have plenty left over!

Heat 2 tablespoons of butter and 1 teaspoon of oil in an 8-inch sauté pan over high heat. Turn on your exhaust fan (trust me, it gets smoky—my smoke detector hates this dish).

Brush the top of your salmon fillet with melted butter, then coat it generously with the blackened seasoning.

When the pan is sizzling hot, place the salmon spice-side down. Let it cook undisturbed for 3-5 minutes (I do 3 for mine), until it’s beautifully blackened. 

While it cooks, brush the exposed side with more melted butter and sprinkle heavily with seasoning. Flip the fillet and cook for another 3-5 minutes, until blackened and the fish flakes easily with a fork. 

Serve immediately and enjoy restaurant-quality flavor in record time! 

Serves 1 (scale up as needed)

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