Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H. You don’t need many ingredients on hand other than readily available seasonings, a few salmon fillets, and some butter. We’re talking Blackened Salmon, and it is one of my favorite recipes. Have you ever had blackened salmon? If you’ve ever visited the American south, you may have enjoyed it in restaurants. If you’ve ever thought salmon was boring or might not satisfy your hunger, this recipe is going to change your mind. Blackened salmon, baby! The combination of butter, high heat, and seasoning develops a dark crust on the salmon that gives it its characteristic charred look and spicy flavor. You can also achieve this on the grill or in an oven, usually with the broiler, but a cast iron skillet or very hot pan is really the best tool for blackening foods. The most typical ingredients include a mixture of chili pepper, garlic and onion powder, black pepper, oregano and thyme, along with salt, though you’ll find variations from region to region and cook to cook. You can make your own blend to fit your own personal tastes. See my Homemade Blackened Seasoning Recipe to start from. I often like to slip in a bit of ghost pepper powder into my mix for an extra spicy blend. Spice it up, my friends! It’s such a great spice rub. Let’s talk about how to make blackened salmon, shall we? Butter the Salmon. Next, brush one side of each salmon fillet generously with melted butter. Cook salmon 3-5 minutes to blacken. Brush or drizzle on the remaining butter, then generously add more of the seasoning. Flip the salmon and cook another 2-3 minutes, or until the salmon is cooked through and flakes easily. The fillets will be crusted on the outside and moist on the inside. Serve Them Up! Serve them up once they’re cooked through! For me, I like to sprinkle the salmon with extra red pepper flakes. Toss on fresh herbs in the end. A squeeze of lemon juice or lime juice would be a great way to finish off the dish. You can store any extra blackening seasoning in airtight containers and use as needed. Be sure to save it! It’s great on so many foods. The butter also plays a role in developing the outer crispiness. You can, of course, grill the seasoned salmon over a high heat grill, but if your grates are thinner, you may not get that crust over the entire salmon fillet. In most cases you can, so I would encourage trying it both ways - in a cast iron pan or on a hot grill - for this cooking method. The spinach and peppers cooked up quickly and absorbed the remaining butter and seasonings. SO. GOOD. I also like to serve it alongside grilled or charred vegetables, like squash or zucchini. It’s also fun to slice the salmon thin and serve it on tortillas for blackened salmon tacos, or on buns for blackened salmon sandwiches. Drizzle on some homemade Cajun Remoulade Sauce. Yes! That’s it, my friends! I hope you enjoy your blackened salmon. I can’t get enough of this stuff. Talk about flavor. It’s a spicy food lover’s dream meal! Also try my blackened shrimp recipe!
