Blackened Salmon
By Mark HuxsollPublished on April 20, 2022
Time
50 minutes
Yield
Serves 4
Ingredients
Before You Begin
For the best results, use salmon fillets of the same size and thickness; to ensure uniform pieces of fish, you can purchase a whole center-cut salmon fillet and cut it into four equal pieces yourself. Use a well-seasoned cast-iron skillet to prevent the fish from sticking and to ensure that the blackening seasoning adheres. This cooking technique will create a good amount of smoke, so be sure to turn on your exhaust fan or crack open a window prior to cooking.
Instructions
- Adjust oven rack to middle position and heat oven to 325 degrees. Combine paprika, salt, garlic powder, onion powder, oregano, thyme, pepper, white pepper, and cayenne in small bowl.
- Place salmon in single layer on large plate. Brush salmon all over with 2 tablespoons melted butter and sprinkle all over with spice mixture (use all of it).
- Heat 12-inch cast-iron skillet over high heat for 5 minutes. Carefully place salmon in skillet skin side up (skillet handle will be very hot). Cook until very dark brown on bottom, about 1 minute.
- Using tongs, carefully flip salmon; transfer skillet to oven; and bake until center is still translucent when checked with tip of paring knife and registers 125 degrees (for medium-rare), 12 to 16 minutes. Transfer to serving platter skin side down and pour remaining 2 tablespoons melted butter over salmon. Serve with lemon wedges.
Time
50 minutesYield
Serves 4Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
This recipe draws inspiration from Paul Prudhomme's technique for blackening developed in his kitchens in the 1980s. To start, we made a flavorful seasoning blend and then brushed salmon fillets with melted unsalted butter to help the seasoning blend stick. We seared the fish in a smoking-hot cast-iron skillet until it was dark brown—but not burnt—before flipping it and transferring it to the oven to finish cooking. In the spirit of Prudhomme, we spooned more melted butter over the succulent and bold fish after cooking.
Before You Begin
For the best results, use salmon fillets of the same size and thickness; to ensure uniform pieces of fish, you can purchase a whole center-cut salmon fillet and cut it into four equal pieces yourself. Use a well-seasoned cast-iron skillet to prevent the fish from sticking and to ensure that the blackening seasoning adheres. This cooking technique will create a good amount of smoke, so be sure to turn on your exhaust fan or crack open a window prior to cooking.
Instructions
- Adjust oven rack to middle position and heat oven to 325 degrees. Combine paprika, salt, garlic powder, onion powder, oregano, thyme, pepper, white pepper, and cayenne in small bowl.
- Place salmon in single layer on large plate. Brush salmon all over with 2 tablespoons melted butter and sprinkle all over with spice mixture (use all of it).
- Heat 12-inch cast-iron skillet over high heat for 5 minutes. Carefully place salmon in skillet skin side up (skillet handle will be very hot). Cook until very dark brown on bottom, about 1 minute.
- Using tongs, carefully flip salmon; transfer skillet to oven; and bake until center is still translucent when checked with tip of paring knife and registers 125 degrees (for medium-rare), 12 to 16 minutes. Transfer to serving platter skin side down and pour remaining 2 tablespoons melted butter over salmon. Serve with lemon wedges.
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