High Heat Cast Iron Salmon With Blackening Spices

High Heat Cast Iron Salmon With Blackening Spices

A dark, spice-crusted crust forms fast in a screaming-hot skillet, sealing in tender, flaky salmon.

Total 18 min Makes 4 servings Calories 320/serving

Dietary

Pescatarian, Keto, Wheat free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Fish, Dairy

Salmon fillets get rubbed with a smoky, peppery blackening spice blend, then seared in a scorching cast iron skillet until deeply charred outside and tender within. The technique is borrowed from Louisiana blackened fish cookery, delivering big flavor in under 15 minutes of cooking. Serve with lemon wedges for a weeknight dinner that feels restaurant-worthy.

Ingredients

  • 4 salmon fillets, skin removed (6 ounces each)
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons paprika
  • 1 teaspoon cayenne pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons vegetable oil
  • 1 lemon, cut into wedges

Method

  1. Pat the salmon fillets dry with paper towels and let them sit at room temperature for 10 minutes.

  3. Brush both sides of each salmon fillet with melted butter, then coat evenly and generously with the spice blend, pressing to adhere.

  4. Place a 9-inch cast iron skillet over high heat and add the vegetable oil. Heat until the oil shimmers and just begins to smoke, about 3 minutes.

  5. Lay the salmon fillets in the skillet, presentation-side down, without crowding. Sear undisturbed until a dark, blackened crust forms, about 3 minutes.

  6. Flip the fillets carefully and sear the second side until the salmon flakes easily and reaches an internal temperature of 125°F to 130°F, about 3 to 4 minutes.

  7. Transfer the salmon to plates and let rest for 2 minutes before serving with lemon wedges.

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★ 3.9 (1)

High Heat Cast Iron Salmon With Blackening Spices

Salmon fillets get rubbed with a smoky, peppery blackening spice blend, then seared in a scorching cast iron skillet until deeply charred outside and tender within. The technique is borrowed from Louisiana blackened fish cookery, delivering big flavor in under 15 minutes of cooking. Serve with lemon wedges for a weeknight dinner that feels restaurant-worthy.

18 min 4 servings 320 cal

Ingredients

  • 4 salmon fillets, skin removed (6 ounces each)
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons paprika
  • 1 teaspoon cayenne pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons vegetable oil
  • 1 lemon, cut into wedges

Method

  1. 1

    Pat the salmon fillets dry with paper towels and let them sit at room temperature for 10 minutes.

  2. 2

    In a small bowl, combine the paprika, cayenne, garlic powder, onion powder, thyme, oregano, salt, and black pepper.

  3. 3

    Brush both sides of each salmon fillet with melted butter, then coat evenly and generously with the spice blend, pressing to adhere.

  4. 4

    Place a 9-inch cast iron skillet over high heat and add the vegetable oil. Heat until the oil shimmers and just begins to smoke, about 3 minutes.

  5. 5

    Lay the salmon fillets in the skillet, presentation-side down, without crowding. Sear undisturbed until a dark, blackened crust forms, about 3 minutes.

  6. 6

    Flip the fillets carefully and sear the second side until the salmon flakes easily and reaches an internal temperature of 125°F to 130°F, about 3 to 4 minutes.

  7. 7

    Transfer the salmon to plates and let rest for 2 minutes before serving with lemon wedges.