You can do this blackened salmon in the oven or in a stove-top skillet. I chose to do mine on top of the stove because heating up my oven heats up the kitchen. And by the time the oven gets hot enough, the salmon on the stove-top can be done.
Salmon is a great food for anyone. It is low in saturated fat and cholesterol and is a great source of protein. There are many additional benefits, and you can read about them here.
For this recipe, you make your own seasoning. Some like it hot, and some don’t, so you’ll need to increase or decrease amounts to suit your palate and the palates of your family. From start to finish, this dish is ready in fifteen minutes. If you’re doing more than one skillet full, you’ll need additional time, of course.
This recipe is for four salmon fillets. The seasonings I use are these: cayenne, cumin, garlic powder, onion powder or flakes, paprika, and pepper and salt. I also add a pinch of red pepper flakes. I like to use butter in the skillet, but you can use olive oil instead.
Mix your seasonings together and put them on the flesh side of the salmon. Rub it in well. You can find the recipe here.
- 4 salmon fillets - or more as desired
- 4 Tablespoons butter, melted
- ½ teaspoon of each seasoning:
- garlic powder
- onion powder
- salt (you can increase or decrease depending on how hot you like your food)
- a pinch (1/8 tsp.) red pepper flakes
- Mix seasoning ingredients together
- Melt butter in cast iron skillet on medium-high
- Dredge flesh side of salmon with seasonings; pat the seasoning into the salmon
- Place in skillet flesh side down
- Fry for 2-3 minutes
- Turn over and fry another 4-6 minutes or until flaky and done. (If your fillets are large, you will need more time).
- Remove from heat and serve