Blackened Salmon with Homemade Tartar Sauce

Blackened Salmon

I think its safe to say that my body has plenty omega 3 fatty acids. I have salmon thrice a week. Talk about fitness! It’s healthy, yes, but that’s not it. The reason I turn to fish is because it’s so easy to prep. It cooks in literally ten minutes and requires no marination time.

At restaurants, I always get salmon on the spicier side. Blackened is my absolute favorite. I specially love the flavors that come through when the fillet is slightly charred. My secret to this blackened salmon is smoked paprika. I don’t have an outdoor grill, and using smoked paprika lends great barbeque flavor to the fish. Until I get a grill and throw cool summer barbeques everyday, I’m going to always keep some smoked paprika on hand. I could sniff that spice all day. Okay, maybe not like that…

Blackened Salmon
If you love your salmon with a good amount of heat, you need to make this!. The dry rub is really good. I used all of it on two fillets! But I’d say you could easily use it for three 1/4 pound fillets.

If you’re more into visuals, check out how I make this!


4.0 from 1 reviews
Blackened Salmon
 
Prep time
Cook time
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This Blackened Salmon is a hit. I love to serve it with some coleslaw and tartar sauce.
Author:
Recipe type: Main Course
Ingredients
  • 3 salmon fillet (0.25 lb each, skin removed)
  • 1 tsp peppercorn
  • 1 tsp thyme
  • ½ tsp cumin seeds
  • 1 tsp cayenne pepper
  • 2 tsp smoked paprika
  • ½ tsp garlic powder
  • ¼ tsp onion powder
  • ½ tsp salt
  • Melted butter to brush the fillets
  • Tartar Sauce
  • ½ cup mayonnaise
  • 1 tbsp chopped onions (optional)
  • 1 tbsp dill relish
  • 1 clove garlic
  • 2 tsp vinegar
  • Juice of half a lemon
  • salt and pepper to taste
Instructions
  1. Begin by grinding peppercorns, thyme and cumin seeds in an electric grinder or using a pestle and mortar into a fine powder
  2. Now mix the ground up spices with cayenne pepper, smoked paprika onion and garlic powders and salt.
  3. Next, wash and dry your salmon with a paper towel. Brush some melted butter on both sides. Now very generously sprinkle the dry rub onto the fillet on both sides and pat down really well.
  4. Heat up a cast iron skillet with a knob of butter and some oil to grease the pan. Once the oil is hot, lay down your fillet and cook for 3 minutes on medium high flame. Once the bottom develops a nice crust, flip and cook on medium low flame for 5-6 minutes or until the fish flakes easily. Be sure to turn on the vent because your kitchen will get really smoky!
  5. To make the tartar sauce, take out some mayonnaise in a bowl. i used light mayo. Add chopped onions, relish and garlic into the mayonnaise and mix.
  6. Add vinegar and lemon juice and season with salt and pepper. If you don't like the sauce too thick, you can add a little water to thin it out until you get your desired consistency.
  7. Plate out your salmon and spoon out a few dollops of tartar sauce. This goes really well with coleslaw. Enjoy!
 

2 comments

  1. Which salmon is it? From where did u bought

    1. Hi Zehra, I used Atlantic Salmon that I bought from my grocery store. But I use the the same rub for sockeye salmon too.

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