How to make Blackened Salmon: Easy Skillet Recipe
Blackened Salmon takes just 20 minutes to prepare using your own low-carb blackened seasoning and brown sweetener. It’s a tasty, high-protein option to pair with healthy sides like cauliflower mash and asparagus.
Ingredients
- 4 Salmon fillets about 3 ounces each
- ¼ cup Butter unsalted and melted
- 2 tbsp Golden Monkfruit Sweetener
- 3 tsp Paprika
- 2 tsp Garlic Powder
- 1 tsp Thyme
- 1 tsp Cayenne
- ½ tsp Chili Powder
- ½ tsp Salt
- ½ tsp Pepper
Garnish
- Lemon wedges
- Fresh arugula and baby tomatoes
- Baby tomatoes
Instructions
- Mix the spices, salt, and pepper with a small whisk or fork in a bowl to create the blackened seasoning mix. Set it aside.
- Pat dry the salmon fillets and arrange them, skin side down (if using salmon with the skin on), in a dish or tray. This will serve as your station for coating them with the blackened seasoning.
- Brush melted butter over the salmon fillets, then immediately sprinkle a tablespoon of the seasoning over each piece to ensure it’s fully covered. If you use skinless salmon, reserve some of the seasoning for later (to sprinkle on the other side while cooking).
- Place a piece of parchment paper over the seasoned salmon, pressing down firmly to help the seasoning adhere to the butter. This tip helps prevent messy hands, especially when hurrying to cook the salmon on a weeknight.
- Turn on your vent or fan above the stove, then heat a nonstick pan or skillet with the vent or fan on medium-high heat. Once the pan is hot, carefully place the salmon fillets seasoned side down onto the skillet and let them cook undisturbed for about 6 minutes. If you think the heat is too high, reduce it slightly. However, the pan must be hot to achieve that signature charred, blackened texture.
- Brush some melted butter over the top side and sprinkle the remaining seasoning if using skinless salmon. There’s no need to press down; just let it sit on top and mesh with the butter.
- Using two spatulas, slide one underneath a salmon piece and use the other to hold it in place as you gently flip it over. It should be sizzling, charred and nicely blackened, or dark brown.
- Cook for about six more minutes until the sides change to a light pink and meet in the middle. For the salmon to be fully cooked, a temperature reading should be between 135°F and 145°F. Let it rest for a few minutes before serving.
- Add lemon wedges, fresh arugula, and baby tomatoes around the salmon before serving.
Notes
Useful Tips
- When preparing the salmon, sprinkle the seasoning immediately after brushing the fish with melted butter. This ensures that the seasoning adheres well, as a cold salmon can cause the butter to solidify, resulting in the seasoning falling off during cooking. While melted butter is preferred for its ability to char nicely, you can also use vegetable or avocado oil as alternatives.
- Alternatively, let the salmon sit out for 15-20 minutes to bring it closer to room temperature so the butter does not solidify.
- Use a nonstick pan and ensure it is hot enough to start charring the blackening season immediately. Once in the pan, do not fiddle with the salmon; let it sizzle away without interference, and let the seasoning do its magic!
- I watch the sides of the salmon while it is cooking. This helps me determine how far it has cooked and when it’s ready to turn over. I like to season only the top of the salmon, while other recipes call for seasoning it all over. I find that method messy, and I prefer to see how the salmon is cooking.
- Use the seasoning on fish, chicken, pork, beef, or tofu.
- 8.9g of carbs
- 1.8g of fibre
- 7.1g of net carbs