Here is an embarrassing confession: I have childishly avoided “blackened” foods for many years. In the late 1980’s, I was served blackened salmon at a restaurant in San Diego. It was basically a charred, overcooked slab of fish. Because of the failure of that chef, I assumed blackened meat of any type was going to be like gnawing on seasoned shoe leather. It has taken a lot of time, but I finally got over my dread and decided to try making it at home.
This ridiculously quick and easy blackened salmon has great taste from the seasonings that char slightly when cooked, but the inside is still pink, moist, and tender. Just the way salmon should be!
Here is another embarrassing confession: the term “hangry” was most likely coined by people who know me. When hungry, angry words come out of my mouth. In fact, if I don’t get food every about 4 hours, I go WAY beyond “hangry”. I become “h-irritable”, “h-irrational”, “h-oversensitive”, “h-antagonistic”, and even “h-weepy”. (I know that one just doesn’t work, but it’s true!)
On days that I haven’t had time to lovingly create a healthy and well balanced evening meal, and the clock begins lurching towards 7:00pm, I NEED FOOD. Or someone might get hurt. Salmon comes to the rescue — of those who live with me — over and over again. Here is a little evidence of the many ways salmon saves lives in the Lund household:
Smoked Salmon & Asparagus with Alfredo Sauce
Stuffed Salmon — one of the most popular posts on this blog, and an easy “go-to” when company shows up about the time I’m feeling “h-irritable”.
Anyway, when I need supper on the table ten minutes ago, salmon – in any form – is the best candidate. Quite possibly, your side dishes will take more time than preparing the main event — unless you like opening a bag of salad, like I do.
Cut salmon into similar-sized pieces, rinse well, and pat dry with a paper towel. Brush with melted butter, then press into the spices. Cook flesh side down first, and let it get nicely browned (or blackened, if you prefer). Then flip to the skin side, drizzling butter on top of the salmon. It’s easy to slide a spatula between the fish and skin when serving. The salmon should be ready within about 10 minutes of turning on the cooktop to the time the family is served.
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Simple Blackened Salmon
- Total Time: 15 minutes
- Yield: 4-5 1x
Description
On the table in 15 minutes, and tasty!
Ingredients
2 pounds salmon
4 Tbsp butter, melted
1 1/2 tsp cumin
1/2 tsp paprika
1/2 tsp cayenne pepper
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp black pepper
1/4 tsp thyme
1/4 tsp basil
1/4 tsp oregano
Instructions
Melt butter and set aside. Combine spices and sprinkle on a plate. Wash salmon and pat dry with paper towels.
Cut salmon into similar sized pieces. Brush with melted butter and press onto spices, coating salmon thoroughly.
Heat a large frying pan (nonstick is my choice) over medium-high heat. Add approximately 1 Tbsp of melted butter to pan and swirl so it covers the bottom. Cook salmon flesh side down for 3 minutes, or until deeply browned. Flip so skin side is down, drizzle with remaining melted butter, and cook 5-6 minutes.
Slide a spatula between the fish and skin and serve.
Notes
Salmon varies drastically in thickness. If some of the salmon is very thin, trim it and cook separately (fast!) in leftover butter and spices. It makes a special treat!
- Prep Time: 5
- Cook Time: 10
