Introducing our sensational Blackened Salmon recipe, a true crowd-pleaser that’s quick, healthy, and bursting with flavor. Developed with health-conscious foodies in mind, this dish has become an all-time favorite in our kitchen, and we’re thrilled to share it with you.
What is Blackened Fish – or any food?
Contrary to popular belief, blackened fish isn’t about burning your seafood to a crisp – it’s about creating a culinary masterpiece bursting with flavor. Originating from the Cajun cuisine of Louisiana, blackening involves searing fish or other proteins at high heat in a skillet, resulting in a charred exterior that’s packed with spices. Think of it as a flavorful crust that locks in the natural juices of the fish, leaving the inside tender and moist.
SPICES USED TO MAKE A BLACKENED RUB
- Smoked Paprika: Deep, smoky flavor.
- Cayenne Pepper: Subtle heat.
- Onion Powder: Savory depth.
- Garlic Powder: Aromatic richness.
- Dried Oregano: Earthy freshness.
- Dried Thyme: Sweet warmth.
- Brown Sugar: Subtle sweetness, caramelizes for a flavorful crust.
- Butter: Richness and depth of flavor.
- Extra-Virgin Olive Oil: Used for searing
What’s the best fish for blackening, you ask?
If you’re wondering about the perfect fish for blackening, look no further than salmon. However, the options don’t end there. This technique works with a variety of seafood, ranging from redfish to tuna. Whether you prefer skin-on or skinless fillets, the decision is up to you. Just remember, when searing your salmon (preferably cast iron), start with the seasoned side down.
How to Blacken Your Fish
- I like to start by generously coating my salmon fillets with the spice mixture, ensuring each piece is thoroughly seasoned. I pat the spices in using my hands. Then, I lightly drizzle the fillets with oil.
- Next, I heat up my cast-iron skillet until it’s piping hot. Carefully, I sear the fillets in a drizzle of oil and butter, aiming for that perfect balance of a dark crust without risking burning the spices. It’s all about finding that sweet spot of heat.
- Once I’ve achieved the ideal sear, I transfer the fillets to a preheated oven to finish cooking. I let them bake until they’re tender and flaky, allowing all the flavors to meld together perfectly.
FAQs:
- Can I adjust the spice level?
- Yes, you can adjust the amount of cayenne pepper or other spices according to your preference for heat.
- Can I use a different type of fish?
- Absolutely, while salmon is commonly used for blackening, you can use other types of fish such as redfish, catfish, sole, or halibut.
- Do I need to use a cast-iron skillet?
- While a cast-iron skillet is preferred for its ability to evenly distribute heat, you can use any heavy-bottomed skillet for blackening fish.
- Can I omit the sugar for a lower-carb option?
- Yes, you can omit or reduce the amount of sugar if desired. However, it may affect the overall flavor profile of the dish.
- How do I prevent the spices from burning?
- Make sure your skillet is preheated properly and avoid overcrowding the pan. Monitor the heat closely and adjust as needed to prevent burning.
- Should I leave the skin on or remove it?
- It’s a matter of personal preference. Leaving the skin on can add flavor and help protect the fish during cooking, but you can also remove it if desired.
- How do I know when the fish is cooked through?
- The fish is done when it flakes easily with a fork and the internal temperature reaches 145°F (63°C).
With the bold and flavorful profile of blackened fish, you’ll want side dishes that complement and balance its robust taste.
Here are some options:
- Cilantro Lime Rice: The fresh, citrusy flavors of cilantro and lime provide a refreshing contrast to the spicy blackened fish.
- Roasted Vegetables: Roasted vegetables like bell peppers, zucchini, and sweet potatoes offer a deliciously caramelized sweetness that pairs well with the smoky flavors of the fish.
- Corn and Black Bean Salad: A vibrant salad featuring sweet corn, black beans, cherry tomatoes, red onion, and cilantro, dressed with lime juice and a touch of honey, provides a refreshing and satisfying accompaniment.
- Garlic Parmesan Roasted Potatoes: Crispy roasted potatoes seasoned with garlic, Parmesan cheese, and herbs offer a comforting and savory side dish that complements the bold flavors of the fish.
- Mango Salsa: A vibrant salsa made with ripe mango, creamy avocado, red onion, jalapeño, cilantro, and lime juice adds a burst of tropical freshness to the meal.
- Quinoa Salad: A light and protein-rich quinoa salad with cucumber, cherry tomatoes, feta cheese, and a lemon vinaigrette offers a nutritious and flavorful side option.
BLACKENED SALMON
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PrintBlackened Salmon Recipe
Description
a perfect blend of spices lock in the flavor of this moist, flaky salmon
Ingredients
- 4 salmon fillets, 7 ounces each, with or without skin
- 1 Tbsp. extra-virgin olive oil
- 1 Tbsp. Butter
- 1 Tbsp. Brown sugar (light or brown)
- 1 Tbsp. Smoked paprika
- ½ Tbsp. Cayenne pepper (adjust according to spice preference)
- 1 teaspoon Onion powder
- 1 teaspoon Garlic powder
- 1 teaspoon Dried oregano
- 1 teaspoon Dried thyme
Instructions
- Preheat Oven and Skillet: Preheat your oven to the specified temperature (e.g., 400°F or 200°C). Heat an oven-safe skillet over medium-high heat on the stovetop.
- Prepare the Fish: Pat the salmon fillets dry with paper towels and season both sides generously with the blackening seasoning mixture, pressing the seasoning into the flesh for better adhesion.
- Searing: Add a drizzle of oil to the hot skillet, followed by butter. If the salmon has skin, place the fillets seasonded-side down in the skillet. Sear the salmon for 2-3 minutes until blackened and crispy on one side.
- Oven Finish: Once the first side is blackened, carefully flip the salmon fillets using a spatula. If you started with the skin side down, flip them so the skin is now facing up. Transfer the skillet to the preheated oven and bake for an additional 5-7 minutes, or until the salmon is cooked through and flakes easily with a fork.
- Resting: Remove the skillet from the oven and let the salmon rest for a few minutes before serving. This allows the juices to redistribute, ensuring a moist and flavorful final result.
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