Description
a perfect blend of spices lock in the flavor of this moist, flaky salmon
Ingredients
Scale
- 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
- 1/2 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.
