Blackened Pub Salmon Recipe

Prepare spice mix

In a small bowl combine paprika, smoked paprika, black pepper, kosher salt, garlic powder, onion powder, dried thyme, and cayenne pepper. Mix thoroughly and set aside.

Pat the salmon fillet dry with paper towels. Lightly brush both sides with 1 tablespoon olive oil to help the spice adhere.

Generously press the blackening spice on both sides of the salmon so the surface is evenly coated.

Heat a heavy skillet (cast iron preferred) over medium-high heat until very hot, about 3–4 minutes. Add a thin film of oil or nonstick spray if the pan is dry.

Place the salmon in the hot skillet and sear without moving for 3–4 minutes, until a deep, dark crust forms. Carefully flip and cook the other side 2–3 minutes for medium (internal temp 125–130°F / 52–54°C) or longer to desired doneness. Remove from pan and let rest 2 minutes.

While the salmon cooks, whisk together sour cream, mayonnaise, chopped fresh dill, lemon juice, lemon zest, Dijon mustard, and honey (if using) in a small bowl until smooth.

Season the sauce with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust acidity or sweetness with a bit more lemon juice or honey as desired. Chill or hold at cool temperature until serving.

Rinse the rice briefly under cold water until the water runs clear to remove surface starch.

In a small saucepan combine the rinsed rice, 1 cup water, 1/2 teaspoon butter, and 1/8 teaspoon salt. Bring to a gentle boil over medium-high heat.

Once boiling, reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed and rice is tender. Remove from heat and let sit, covered, 5 minutes then fluff with a fork.

While rice simmers and salmon cooks, toss broccoli and carrots with 1 teaspoon olive oil, 1/8 teaspoon salt and 1/8 teaspoon black pepper.

Steam or sauté the vegetables: to steam, place in a steamer basket over simmering water for 4–5 minutes until crisp-tender; to sauté, heat a nonstick skillet over medium-high, add vegetables and cook 4–6 minutes, stirring occasionally, until tender-crisp.

Finish vegetables with a squeeze of lemon if desired and keep warm until plating.

Spoon 1/2 cup of rice onto the plate slightly off-center. Arrange steamed vegetables beside the rice.

Place the 8 oz blackened salmon fillet on top of or partially over the rice. Spoon 1–2 tablespoons of dill cream sauce over the salmon and serve the remainder on the side.

Garnish with an extra sprinkle of chopped fresh dill and a lemon wedge. Serve immediately.