Blackened Salmon Plate Recipe
Make Blackened Salmon Plate Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salmon
Vegetable Side
Rice
Method
Preparation
- 1
Prepare the Rice
In a medium saucepan, combine jasmine rice, water, and a pinch of salt. Bring to a boil over medium-high heat.
- 2
Once boiling, reduce heat to low, cover, and simmer for about 15 minutes or until rice is tender and water is absorbed. Remove from heat and let it sit covered for another 5 minutes.
Cooking Salmon
- 3
Season the Salmon
Pat the salmon fillets dry with paper towels. Brush both sides with olive oil and season generously with blackening seasoning.
- 4
Cook the Salmon
Heat a large skillet over medium-high heat. Once hot, add the salmon fillets skin-side down. Cook for about 4-5 minutes, then flip and cook for another 3-4 minutes until the salmon is cooked through and has a blackened crust.
Cooking Vegetables
- 5
Sauté the Asparagus
In another skillet, heat a tablespoon of olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
- 6
Add the asparagus and season with salt and black pepper. Cook for about 5-7 minutes, stirring occasionally until the asparagus is tender but still crisp.
Serving
- 7
Plate the Dish
Fluff the jasmine rice with a fork, then serve a scoop on each plate.
- 8
Add the blackened salmon on top of the rice, alongside sautéed asparagus. Garnish with lemon wedges and serve immediately.
