Restaurants›Lost Cowboy Brewing Company›Blackened Salmon Recipe

Blackened Salmon Recipe

Inspired by Lost Cowboy Brewing Company
Time30m
Serves4

Make Blackened Salmon Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Salmon & Seasoning

Cooking Fat & Finish

Method

Salmon & Seasoning

1

Prepare salmon

Pat the salmon fillets dry with paper towels. If thick (over 1 inch), use a sharp knife to gently score the skin side in two shallow diagonal slashes to help cooking evenly. Bring the fillets to room temperature for 15 minutes while you make the spice rub.

2

Make blackening spice

In a small bowl combine paprika, black pepper, kosher salt, garlic powder, onion powder, thyme, oregano, cayenne, and brown sugar (if using). Mix thoroughly until evenly combined.

3

Season salmon

Lightly coat both sides of each fillet with a thin film of oil (this helps the spice adhere). Sprinkle and press the spice mix evenly onto the top (and lightly on the sides) of each fillet so there is a generous, even layer of seasoning. Do not oversalt if your fillets are brined or very thick.

Cooking Fat & Finish

4

Preheat pan

Place a heavy skillet or cast-iron pan on the stove over medium-high heat. Allow the pan to heat for 3–4 minutes until very hot; it should be near smoking but not burning.

5

Sear salmon

Add the neutral oil to the hot pan and swirl to coat. Carefully place the fillets, seasoned-side down, into the pan leaving a small gap between each. Press gently with a spatula for 10–15 seconds to ensure good contact. Cook undisturbed for 3–4 minutes, or until the spice layer forms a deep brown/black crust and the salmon releases easily from the pan.

6

Finish cooking

Flip the fillets and reduce heat to medium. Add the butter to the pan and spoon the melted butter over the top of the fillets while they finish cooking for 1.5–3 minutes depending on thickness and desired doneness: 1.5–2 minutes for medium-rare (warm center), 3 minutes for medium. Salmon is safe at 145°F (63°C) but many prefer 125–135°F (52–57°C) for moistness.

7

Rest and garnish

Transfer the fillets to a plate and let rest 2–3 minutes. Squeeze lemon juice over each fillet and sprinkle with chopped parsley. Taste and add a light pinch of additional salt or pepper if needed.

8

Serving suggestion

Serve immediately with lemon wedges and your choice of sides (rice, roasted vegetables, or a crisp green salad).