Cast-Iron Blackened Salmon
The key to this recipe: salmon fillets brushed with butter and a bold spice blend, then pan-seared in a hot cast-iron skillet for a dark, flavorful crust. It is a simple preparation that results in crispy, perfectly cooked fish.
Ingrédients
- 4 6-ounce salmon fillet portions · skin-on
- 1 tbsp paprika
- 1 tsp light or dark brown sugar
- 1 tsp kosher salt
- 3/4 tsp onion powder
- 3/4 tsp garlic powder
- 1/2 tsp cayenne pepper
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- 2 tbsp unsalted butter
- 1 lemon · cut into wedges
- chopped fresh parsley or thyme · for serving
Préparation
- 1
Pat the salmon fillets dry and place them flesh-side up on a plate.
- 2
Combine the paprika, brown sugar, salt, onion powder, garlic powder, cayenne, thyme, and oregano in a small bowl.
- 3
Melt the butter in a separate bowl and brush it over the flesh side of the fillets. Sprinkle the spice mixture evenly over the buttered surface, patting gently to help the seasoning adhere.
- 4
Heat a large cast-iron skillet or heavy-bottomed pan over medium heat. Once the pan is hot enough that a water droplet dances on the surface, place the salmon fillets flesh-side down. Sear for 2 to 3 minutes without moving them to achieve a dark, blackened color.
- 5
Carefully turn the fillets over and continue cooking over medium heat for 5 to 6 minutes, depending on thickness, until the skin is crispy and the fish flakes easily with a fork.
- 6
Squeeze fresh lemon juice over the cooked salmon and serve immediately with a garnish of fresh herbs and extra lemon wedges.