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Crispy Cast Iron Blackened Salmon (15 Minute Recipe!)
Spicy-sweet blackened salmon cooks flawlessly in a cast iron pan! Season wild salmon filets with a homemade blackened spice blend, sear on the stovetop, baste the fish in butter and finish in the oven as needed. An easy, feel-good dinner!
Ingredients
- 4 6oz salmon filets (skin on)
- 2 ½ tsp Smoked paprika
- 3/4 tsp brown sugar
- 1 tsp Garlic powder
- 3/4 tsp Cayenne
- 1/2 tsp onion powder
- 1/2 tsp dried Oregano
- 1/2 tsp dried thyme
- 1/2 tsp Kosher salt
- 1/4 tsp Black pepper
- 1 Tbsp + 1 Tbsp Olive oil
- 2 tbsp unsalted butter
- Lemon zest + juice to finish
- Fresh parsley (chopped, to garnish)
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Equipment
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Instructions
- Preheat oven to 400°F
- Pat salmon dry on both sides with a paper towel. In a small bowl: mix all the spices together. Season all sides of the salmon with the homemade blackening seasoning. Drizzle with 1 tbsp olive oil and rub seasoning into salmon.
- Preheat cast iron over medium high heat for 3 minutes. Lower heat to medium, add in 1 tbsp olive oil and swirl around the skillet. Place salmon flesh side down first in the cast iron skillet. Using a spatula or your fingers, press the salmon down for 5 seconds so all of the fish comes in contact with the skillet and doesn’t curl. Sear for 3 minutes. Flip with a spatula so now the skin side is down. Add 2 tbsp butter and once it melts, using a towel or oven mitt to hold the handle, tilt the skillet and baste the salmon in butter with a spoon. Allow this to be done for 2 minutes.
- Using a digital thermometer, take the temperature of the thickest part of the salmon, so you have a baseline of what the internal temperature is prior to putting the salmon in the oven. Internal salmon temperatures are as follows: Rare: 120°F, Medium rare 125°F, medium 130°F, medium well 135℉-140°F. I do not recommend well done, because it will make the salmon very dry. I personally prefer medium rare. If your salmon is not as thick, it may be done using the stovetop method only. If you have a thick piece of salmon and it is not to your desired temperature, continue into the oven.
- Place in the oven for 4-6 minutes or until your preference of doneness is achieved.
- Remove from the oven and place on a plate (it will overcook if you leave it in the cast iron). Using a microplane or grater, zest lemon over the top of the salmon, sprinkle chopped parsley and either squeeze lemon juice over the salmon or serve with lemon wedges on the side.
Notes
- If wanting to only make two 6oz pieces of salmon, halve the blackening seasoning
- You can also use my favorite pre-made blackening seasoning, Chef Paul’s Red Fish Magic
Nutrition Information
Serving: 1, Calories: 260kcal (13%)