Blackened Salmon Recipe

Prepare fillets

Pat salmon fillets very dry with paper towels. Sprinkle kosher salt evenly over both sides, then lightly rub both sides with 1 tbs olive oil so the blackening seasoning adheres.

Season

Mix the blackening seasoning (combine paprika, smoked paprika, onion powder, garlic powder, thyme, oregano, cayenne, and black pepper). Sprinkle about 1/2 tablespoon of the seasoning per fillet onto the flesh side and press gently to form a crust. Reserve remaining seasoning for another use.

Pan-sear

Heat a large heavy skillet (cast iron preferred) over medium-high heat until shimmering. Add 1 tbs unsalted butter and swirl. Place salmon fillets skin-side down in skillet and press gently with a spatula for 10 seconds to ensure even contact. Cook skin-side down for 3-4 minutes without moving until skin is crisp and the bottom is darkly browned (blackened). Flip fillets carefully, add remaining 1 tbs butter to the pan, and cook on flesh side for 1.5-3 minutes more, until internal temperature reaches 125-130°F for medium (or longer to preferred doneness). Remove salmon to a warm plate and tent with foil for 2 minutes before serving.

Finishing

If any buttery browned bits remain in the pan, spoon a little over each fillet when plating. Serve with lemon wedges on the side.

While salmon cooks, make the sauce: combine Greek yogurt, finely diced cucumber (squeeze out excess water if very wet), chopped fresh dill, lemon juice, olive oil, honey, salt and black pepper in a bowl. Stir until smooth and taste; adjust salt or lemon as needed. Chill in refrigerator until ready to serve. Sauce can be made up to 1 day ahead.

Place peeled and cubed potatoes in a large pot and cover with cold water by 1 inch. Add 1/2 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are very tender, 12-15 minutes. Drain thoroughly and return potatoes to the hot pot to dry for 1 minute over low heat.

Heat milk and 3 tbs butter together until butter melts (do not boil). Mash potatoes with a potato masher or ricer until mostly smooth. Stir in warmed milk-butter mixture and sour cream. Season with 1 tsp salt and 1/4 tsp black pepper; adjust to taste. Keep warm until serving.

Preheat oven to 425°F (220°C) or heat a large skillet for stovetop. Toss broccolini and baby carrots with 1 tbs olive oil, 1/2 tsp salt and 1/4 tsp black pepper.

Roast method: Spread vegetables on a baking sheet in a single layer and roast 10-14 minutes until bright, tender-crisp and lightly browned at edges. Stovetop method: Heat a skillet over medium-high heat, add vegetables and 1-2 tbs water, cover and cook 5-7 minutes until tender-crisp, then uncover and allow any remaining water to evaporate and vegetables to brown slightly.

Finish by squeezing a lemon wedge over vegetables just before serving.

For each plate, spoon 3/4 cup mashed potatoes slightly off-center. Arrange a portion of roasted vegetables beside the potatoes. Place a blackened salmon fillet on top or beside the potatoes, skin-side down. Add 2-3 tablespoons cucumber dill sauce beside the salmon or lightly drizzled over the top. Garnish with a lemon wedge and a small sprig of dill if desired. Serve immediately.