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Back to Basics: Blackened Salmon is an easy summer showstopper
Crisp exterior contrasts with moist, flaky interior
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During hot summer days, many of us seek a light, satisfying and easy-to-prepare meal.
While fish isn't always the first choice for many in the Midwest, it is a very nutritious and delicate ingredient. Salmon is undeniably a highly favored choice, with its blackened preparation being particularly popular in the United States. Despite its name and dark, flavorful appearance, some may find the idea intimidating, but this meal is quite simple to prepare.
I will guide you step-by-step to create that irresistible contrast: a wonderfully crisp and flavorful exterior that gives way to a succulent, moist and flaky interior every single time. Forget the mystery and the restaurant price tag. This method is straightforward, requires no special skills, and comes together in just 20 minutes, making it the perfect showstopper for a busy weeknight. This meal can be prepared not just with salmon, but also with other fish or entirely different proteins.
Everything starts by preparing the homemade blackening seasoning. In a small bowl, combine the paprika, ground cayenne pepper, dried oregano, dried thyme, ground black pepper and salt. Stir these ingredients together for about 30 seconds until they are fully incorporated. While you could buy a pre-made blackening seasoning, making it yourself ensures the freshest flavors. For this recipe, skip the traditional dried garlic and dried onion and use fresh garlic later for a more vibrant taste and to avoid processed ingredients.
Next, for salmon preparation, make sure that the salmon fillets are properly rinsed under cold water. If you buy salmon with the skin, you can optionally remove it, but I would encourage you to leave it on since properly cooked salmon skin is delicate. Cut the salmon fillet into individual fillets (unless this has already been done). Place individual fillets on a plate and grate (or press) garlic directly on the top of each fillet — not on the skin side (1 individual fillet = 1 clove of garlic), and spread it with a silicone brush. Place each piece, one-by-one, into a large bowl with the seasoning rub. Coat each piece of meat evenly, and then place each back on the plate for the upcoming pan frying while finishing in the oven.
Recipe
Blackened Salmon with Herbed Rice
Serves 4
Ingredients
1 tablespoon paprika (or smoked paprika for smoky flavor)
1 tablespoon ground cayenne pepper
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon ground pepper
1 teaspoon salt
4 cloves garlic
4 fillets (about 1 1/2 pound) of salmon fillets, optionally with the skin
2 tablespoons frying oil, adjust if needed
Juice from 1 lemon
Salt and pepper, ideally freshly ground
Directions
Seasoning rub
Place into a large mixing bowl the paprika, ground cayenne pepper, dried oregano, dried thyme, ground pepper and salt. Stir together with a whisk until fully incorporated (about 30 seconds).
Salmon preparation
Make sure that the salmon fillets are properly rinsed under cold water.
Note: If you bought salmon with the skin, you can optionally remove it, but I would encourage you to leave it on, since properly cooked salmon skin is delicate.
Cut the salmon fillet into individual fillets (unless this has already been done). Place individual fillets on a plate and grate garlic directly on the top of each fillet, not on the skin side (1 individual fillet = 1 clove of garlic) and spread it with a silicone brush.
Place each piece, one-by-one, into a large bowl with the seasoning rub. Coat each piece of meat evenly and then place each back on the plate for the next step.
Pan fry with finishing in the oven
Set oven to preheat at 350°F.
Preheat the fry pan on medium-high heat with the frying oil.
Place the coated salmon fillets into the fry pan (skin-side down).
Pan fry from each side until blackened, or when the salmon turns to a darker brown color (about 1 to 2 minutes on each of all four sides).
Tip: Extend the cooking time on the skin to 2 to 3 minutes to reach a crispy skin texture (if your fillets have skin).
Place into a preheated oven until fully cooked (about 5 minutes). Check with a food thermometer to make sure that you have reached the desired temperature. The USDA minimum safe internal temperature is 145°F.
Serving
Place each fillet on a plate, squeeze lemon on top, and sprinkle with salt and pepper. Serve with herbed rice or another side.
Herbed Rice
Serves 4
Ingredients
2 cups white basmati rice (or any other kind of rice)
1/2 cup fresh herbs of your choice, finely chopped (or 2 tablespoons dry herbs)*
1 clove garlic, peeled and grated
1 tablespoon butter, sliced into about 2 to 3 slices for faster melting
Drizzle of olive oil
Juice from half of the lemon
2 tablespoons black sesame seeds
1/2 teaspoon salt
1/4 teaspoon ground pepper, ideally freshly ground
*The combination is up to you and your imagination. I have even used a combination of basil, chives, parsley and rosemary. If you prefer a stronger herb flavor, double the amount of herbs
Directions
Place the white basmati rice into a strainer and thoroughly rinse under cold water. Then, add into a rice cooker or pot.
Add the water and briefly stir, cover with a lid, and cook until done.
If you’re using a rice cooker, do not stir rice during cooking. Do not open the rice cooker during cooking, or at least try to eliminate it. Most rice cookers will turn off automatically after you are done (follow the manual).
If you’re cooking in a pot on the stove, cook covered with a lid on medium heat with occasional stirring until all liquid is absorbed. Water should not boil but only simmer during cooking (temperature about 195°). When all liquid is absorbed, make sure that the rice is cooked by tasting it. If the rice needs more time, add a little more water, and keep cooking for a little longer.
Note: Brown rice will be more nutritious but will require a longer cooking time. Most rice cookers will automatically preset the necessary cooking time.
Add into the pot the herbs of your choice, garlic, butter, olive oil, lemon, black sesame seeds, salt and ground pepper. Thoroughly fold together with a spatula.
Taste and add salt and pepper if needed. Serve with Blackened Salmon.
Source: Tom Slepicka
For achieving the best blackening, it's recommended to briefly pan-fry (pan sear) the salmon in oil until a nice, blackened crust forms. At this point, the salmon will still be raw inside. This is then followed by placing the pan with the salmon into a preheated oven to fully cook it. To use this method, you'll need an oven-safe pan that can accommodate all the salmon. If you don't have one, you can always pan-fry the salmon and then transfer it to a baking sheet to finish in the oven. While this method is also possible, it would create more dishes to clean. Optionally, you could cook the salmon entirely on the stovetop, but this can be challenging as the blackened crust might start burning, which is undesirable. Grilling the salmon could present similar challenges. For these reasons, my recipe continues with the pan-frying method followed by finishing in the oven.
Set the oven to preheat to 350°F. While the oven is heating, preheat a frying pan over medium-high heat with frying oil. Carefully place the coated salmon fillets into the hot pan, skin-side down (or the side that previously had skin). Pan-fry each side until the salmon blackens to a darker brown color, which should take about 1-2 minutes per side. If your fillets have skin, you can extend the cook time on the skin side to 2-3 minutes for a crispier texture. Finally, transfer the pan with the blackened salmon to the preheated oven to finish cooking. Cook until done, usually for about 5 minutes or so. Use a food thermometer to verify that you've reached your desired temperature.
Good to know
- Blackened seasoning offers a robust and smoky flavor profile that dramatically enhances the taste of fish. This iconic spice blend, popularized by Louisiana's Cajun and Creole cuisine, typically features a mix of paprika, garlic powder, onion powder, thyme, oregano and a generous kick of cayenne pepper. In my recipe, I use fresh garlic and omit the onion entirely, since both garlic powder and onion powder are often heavily processed, which I try to avoid in my kitchen. The magic of blackening, however, lies in the cooking technique. A fish fillet is generously coated with the seasoning and then seared in a screaming-hot cast-iron skillet with melted butter. This process doesn't burn the fish but rather creates a distinct, dark and intensely flavorful crust from the toasted spices, while the inside remains moist and flaky. This method works exceptionally well with firm-fleshed fish that can withstand the high heat, such as redfish, mahi-mahi, snapper, catfish and salmon. It can also be used with shrimp, chicken, steak, tofu, vegetables and more. The result is a delightfully spicy and savory dish with a signature smoky aroma and a perfectly cooked interior.
- When deciding between wild and farmed salmon, the healthier choice often depends on your specific dietary goals. Wild salmon contains less fat, which can be beneficial for those on a low-calorie diet. However, because wild salmon are exposed to chemicals released into the ocean, they can potentially accumulate more of these pollutants. On the other hand, farmed salmon often contains a higher total amount of beneficial omega-3 fatty acids. While farmed salmon can also be exposed to chemicals through treatment, if you opt for a high-quality product that was preferably raised without antibiotics, it can potentially have fewer chemicals than wild salmon from a polluted ocean. Therefore, the decision should reflect your personal goals, priorities and what products are available to you.
- The official food safety standard, recommended by organizations like the USDA, is to cook all fish to an internal temperature of 145°F (63°C). This benchmark guarantees that the flesh becomes opaque and flakes easily, while also destroying any harmful bacteria. However, it is a popular culinary practice, particularly for high-fat fish like salmon, to cook to a lower temperature — between 125°F and 135°F (52°C to 57°C) — to achieve a more succulent, medium-rare texture and preserve its rich flavor. It is crucial to understand that choosing to prepare fish at any temperature below the USDA recommendation is done at the consumer's own risk of food-borne illness. Therefore, while using an instant-read thermometer is essential for accuracy in any case, the decision to aim for the officially recognized safe temperature or a lower one for texture rests with the individual.
Also, keep in mind that fish will gain an additional 1 to 3°F because of carryover cooking after being removed from the heat. As with any protein, do not overcook, as this can lead to an unpleasant, rubbery texture. Properly cooked salmon should flake in your mouth like butter rather than feel chewy.
Place each fillet on a plate, then squeeze fresh lemon juice over the top and sprinkle with additional salt and pepper to taste. This blackened salmon pairs wonderfully with herbed rice (recipe included) or your favorite side dish.
Tom Slepicka is the founder of www.cookinghub.com, and is a recipe creator, culinary instructor, chef, and a consultant. You can reach him at tom@cookinghub.com.
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