Name: Mr. Crab Seafood & Bars Cajun Blackened Salmon Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Cajun
Ingredients: 4 6 oz each salmon fillets (skin-on or skinless); 2 tbs olive oil (for brushing); 4 to taste lemon wedges (for serving); 2 tsp paprika; 1 tsp smoked paprika; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp dried oregano; 1 tsp dried thyme; 1 tsp cayenne pepper; 1 tsp black pepper; 1 tsp kosher salt; 1 lb broccoli florets (trimmed, bite-sized); 1 tbs unsalted butter; 1 tbs olive oil; 2 cloves garlic (minced); 1 tsp red pepper flakes; 1 tsp lemon zest; 1 tbs lemon juice; 0.5 tsp salt; 0.25 tsp black pepper

Method

Salmon

Prep salmon

Pat salmon fillets dry with paper towels. If thick (over 1 in), score skin lightly. Brush both sides lightly with 2 tbs olive oil.

Make spice

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

Season salmon

Generously press the Cajun spice mixture onto the top (flesh) side of each fillet so it forms an even coating. Reserve a little spice if you like less heat.

Blacken

Heat a large cast-iron or heavy skillet over medium-high to high heat until smoking hot (about 3–5 minutes). Add a thin film of oil to the pan or wipe the oil that’s on the fish into the pan. Carefully place fillets spice-side down. Cook without moving 2–3 minutes until a dark crust forms. Flip and cook the other side 1.5–3 minutes, depending on thickness, until salmon reaches 125–130°F (slightly under medium) or flakes easily. If skin-on and you prefer crispy skin, sear skin-side 1–2 minutes first before flipping.

Rest

Transfer salmon to a plate and tent loosely with foil. Rest 3–5 minutes. Serve with lemon wedges.

Sautéed Broccoli

Blanch (optional for tender-bright broccoli)

Bring a medium pot of salted water to a boil. Add broccoli florets and blanch 1 minute until bright green. Drain and immediately plunge into ice water to stop cooking. Drain and pat dry. (If you prefer more crisp-tender texture you can skip blanching.)

Sauté

Heat a large skillet over medium-high heat. Add 1 tbs olive oil and 1 tbs butter. When butter is melted and foaming, add minced garlic and red pepper flakes; sauté 20–30 seconds until fragrant but not browned.

Finish broccoli

Add broccoli to the skillet and toss to coat. Sauté 4–6 minutes, stirring occasionally, until florets are tender-crisp and edges have light browning. If using blanched broccoli, 2–3 minutes is usually enough.

Season and serve

Remove from heat. Stir in lemon zest and lemon juice, then season with 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning. Serve hot alongside the blackened salmon.