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…
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!
Blackened Salmon
This Blackened Salmon is a hit. I love to serve it with some coleslaw and tartar sauce.
Servings: 3
Ingredients
- 3 salmon fillet 0.25 lb each, skin removed
- 1 tsp peppercorn
- 1 tsp thyme
- 1/2 tsp cumin seeds
- 1 tsp cayenne pepper
- 2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1/2 tsp salt
- melted butter to brush the fillets
Tartar Sauce
- 1/2 cup mayonnaise
- 1 tbsp chopped onions optional
- 1 tbsp dill relish
- 1 garlic clove crushed
- 2 tsp vinegar
- juice of half a lemon
- salt and pepper to taste
Instructions
- Begin by grinding peppercorns, thyme and cumin seeds in an electric grinder or using a pestle and mortar into a fine powder
- Now mix the ground up spices with cayenne pepper, smoked paprika onion and garlic powders and salt.
- 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.
- 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!
- 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.
- 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.
- Plate out your salmon and spoon out a few dollops of tartar sauce. This goes really well with coleslaw. Enjoy!
Which salmon is it? From where did u bought
Hi Zehra, I used Atlantic Salmon that I bought from my grocery store. But I use the the same rub for sockeye salmon too.