Easy Blackened Salmon Recipe » With Homemade Blackened Seasoning
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- Опубліковано 20 вер 2024
- You will absolutely love this incredibly easy-to-make and full-flavored zesty blackened salmon recipe with lemon butter sauce.
Blackened salmon is a spice-coated salmon that is pan-fried to enhance the taste and provide a bit of spice to the dish. It’s incredibly easy to make and absolutely loaded with flavor. There are several blackened seasoning options at the grocery store, but I prefer to make my own, which is very easy.
Ingredients for this recipe:
• 2 teaspoons sea salt
• 1 teaspoon onion granules
• 1 teaspoon garlic granules
• 1 teaspoon dry oregano
• 1 teaspoon dry thyme
• 2 teaspoons paprika
• ½ teaspoon ground white pepper
• ½ teaspoon cayenne pepper
• 4 tablespoons oil
• 3 8-ounce fresh salmon fillets
• optional beurre blanc sauce
Serves 3
Prep Time: 5 Minutes
Cook Time: 10 minutes
Procedures:
1. In a small bowl mix together the salt, onion granules, garlic granules, oregano, thyme, paprika, white pepper, and cayenne pepper until combined. Set aside.
2. Next, add 3 tablespoons of olive oil to a large plate and mix in 2 tablespoons of the blackened seasoning using a fork or a whisk until completely combined.
3. Add the salmon fillets to the mixture and coat it thoroughly on all sides. Set aside.
4. Add the 1 tablespoon of oil to a large cast-iron skillet over medium heat until it begins to lightly smoke.
5. Place the blackened salmon fillets into the pan, turn the heat down to medium-low, and cook for 3-4 minutes per side or until well browned and the desired internal temperature is achieved.
6. Remove the salmon from the pan and make the optional butter sauce and serve with the salmon.
Chef Notes:
Make-Ahead: This recipe is meant to be eaten right away; however, you can make it up to 30 minutes ahead of time, just keep it warm before serving.
How to Reheat: Add the desired amount of salmon to a pan and cook in the oven at 350° for 4-5 minutes or until warmed. You can also heat in the microwave until warm.
How to Store: Cover and keep in the refrigerator for up to 5 days. This will freeze covered for up to 3 months. Thaw in the refrigerator for 1 day before reheating.
You can also grill the salmon instead of cooking in a pan over medium to high heat for 3-4 minutes per side.
Oils I prefer to use are olive, safflower, canola, or grapeseed.
what a wonderful way to explain seasoning mixing , thx Chef :)
I like your style, thanks for not being snobby, lots of good advices and simple recipe, well done, ty
I know salmon. I grew up on the water in the PNW and I worked in the salmon industry. I have dozens of stellar salmon recipes. THIS one is my new favorite. I served it over a simple salad made with romaine lettuce and a few other veggies with feta cheese, salmon on top of that and topped in the sauce. DEVINE. I've already shared this recipe with family. THANK YOU!
I live in Auburn Wa currently cooking this salmon. I thought bit was cool seeing this as the first comment ❤️
6⁶ the 655rrr
devine 😂😂
I normally do a Cajun lemon pepper season. The sourness of the lemon and the Cajun spice compliments each other.
Billy. As a new subscriber. I watch many others explaining people to prepare foods and honestly well done. Your video however, wasn’t only explaining how but why. The affects of doing certain things the do’s & don’ts. Understanding why I’m doing something above what to do is amazing. Thank you Chef.
Thank you so kindly!!
You deserve more subscribers and views! You are practically sharing the hows and whys on cookery. You are a blessing chef
I am making this for my wife for Mother’s Day. Thank you for the video. Big Fan!
Literally the best cooking video I've ever watched
This video has been saved and revisited multiple times since posted. My favorite is the blackened salmon which I cook in the air flyer in 12 minutes. Quick, easy, and absolutely delicious! Thanks for sharing. 😊
Made this for my wife last night. She loves salmon but has never had blackened salmon. It was so easy and she said it was the best salmon she's ever had. She insisted I make her another one which was my pleasure.
I love kicking up the heat on my blackened seasoning and then serving it with Alfredo (especially with blackened chicken). It soothes the heat and it’s a great combo.
This is my go to recipe; sometimes I make it quickly before my night shift at the hospital. It is the best, thanks for teachings an ol girl like me to blacken fish and make the seasonings
This is an amazing tutorial. I feel so prepared. I've never felt confident with salmon. But this is such a great lesson. Thank you!!
It came out great! I made some adjustments though.
For the Salmon Rub: I added a teaspoon of wildflower honey and a teaspoon of balsamic vinegar glaze with a few grinds of rainbow peppercorn blend
For the sauce: Pink Mascato instead of white wine and I didn’t clean out the pan. I wanted to sauté my onion and minced garlic in the delicious left over herbs from the blackened salmon.
The touch of honey sounds like a good idea. Thank you for sharing your tip. Have a nice day
Oh my gosh, this was a great instruction video. My salmon dinner came out fantastic! Thank you for your instruction.
I’ve made this recipe twice now , I absolutely ❤ it !
Thanks for giving it a shot!!
Thank you, for sharing your expertise ♥️I am making this for my mom tomorrow for Mother’s Day.
I like his energy
Wow!
I'm 49.and a basic cook.
This is SOOOOOO INSPIRING
Chef Billy, I made this for my husband and he rarely go back for seconds, he not only had seconds the first night, but the 2nd night as well. He said it is definitely a keeper. Tfs.
Love this.
I just got fresh caught Alaska. salmon from my parents; can’t wait to try this tonight. Thank you 🙏
Can’t wait to make this for dinner!!! Do more of these
I am a vegetarian living and cooking for 4 meat eating sons. I often use parts of your recipes and modify them for my needs. Things like this rub I will use on chicken for my family and tofu and vegetables for myself. Which everyone usually tucks into as well. Thanks again.
When I worked in Glen Ellyn, vendors used to take us to a place in Lombard called Jonathan's. They had the most amazing blackend orange roughy and it was a treat I looked forward to. I've tried making it myself and failed miserably because I thought the pan had to be rocket hot. Tried the salmon last week...turned out great. Tonight, I made blackened roughy and it was amazing. The light, almost sweet flavor of the fish contrasts with the spice. Thank you. It's something I can take off my to-do list. Grazie.
Tried blackened Salmon for the first time yesterday. I'm not a seafood fan but after my son in law made it i said oh yeah this is good.. like the way you mixed the spices with the olive oil. A lot better than oiling the salmon and then placing the seasoning. Thank you so much for the tutorials and helpful hints. Question: what do i look for when choosing salmon.
I don’t have a cast iron pan so I’m going to use this seasoning on my shrimp on the grill. I can’t wait!
Fantastic flavors and easy to make. Had to sub white wine with rice vinegar but other than that made it exact and it came out so delicious
Excellent video. Looks delicious and I love salmon. I look forward to your videos.
I’m definitely going to try this recipe it looks fabulous. I’ve never made blackened anything at home. Here’s my chance to use that salmon I have in the freezer!
Super easy
You gained a subscriber!!❤ I love this recipes
Blackened salmon. Nice! Def trying your recipe
love salmon...thank you for teaching how to cook blackened salmon...your house looks really nice
Super nice recipe, thanks. Was delicious...just need to be careful not to over cook the salmon as it is quite easy when you don't really see the salmon itself due to the coating
Family made this recently. Used seasoning on both salmon and shrimp. Cooked it on the Blackstone. It was wonderful!! Love all your videos, thank you!!
Thanks for the Rub breakdown explanation. Never heard it explained that way but it makes sense!
I did with this sea bass as I didn’t have salmon. You might think that it is too intense and overpowering for a delicate fish but I wasn’t heavy handed rubbing it in. Just light handed and gently cooked. It was delicious 🙏🏾
I followed the recipe except I used half the cayenne pepper in case it was too spicy, but it wasn’t so I might try it with the amount the recipe calls for next time. The best blackened Salmon I’ve ever had! This is how I’m going to make it from here on!
I’ve wanted to get more into cast iron cooking but all I had were these HUGE pans, so I went out and bought a 8” one and it’s made getting into it so much easier. This salmon recipe was the first thing I made in the new pan!
You said to try the seasoning on other things, well I had some of the mix of seasoning and olive I used to to coat the salmon left over and I had some hamburger meat leftover from the night before the salmon. I made a burger and coated it the same way you did the salmon. Turned out great, and I’d do it again!
After cooking this and it coming out so perfectly I could feel my confidence in cooking go up. I feel like I’ve leveled up in my cooking journey! Thanks for the awesome recipe!
I’m making this now for lunch. I sautéed onions peppers fresh garlic mushrooms zucchini and lil white rice on the side.
I took your advice to try this on other proteins and it was amazing. I used it on a deer tenderloin from a deer I got the day before and it was fantastic
I just LOVE your videos!!!!!!!!💃🏽💃🏽💃🏽💃🏽💃🏽💃🏽
thanks chef this looks amazing
I wish I could send a pic of your recipe ….this is so good!!!! I’ve shared it with my friends!!!! 😋
I am having this creation for dinner. First time. can not wait to try it .
Thank you for sharing this delicious recipe. It was soooooo good!! In my opinion there's no need for the lemon butter sauce especially if you're pressed for time (as I was when I was preparing the salmon). Thank you also for your excellent presentation.
Making it very soon thanks!
You explained this so well! Thank you! ❤️
This looks absolutely delicious, I hope to try it soon. I love salmon especially crusty spicy.
I used trout and it was amazing. Loved the way you taught us. Thank you so much!
This looks very tasty n easy to make! Thank you for sharing
Made this tonight, it is a winner adding it to our repertoire, thanks.
Absolutely outstanding!
Making this tonight ☺️ thank you
So delicious my family loved it 😍 thanks for the wonderful recipe🙏🏻
NIOOOOOCE!!! Thank you for theses amazing tips simple direct and on point!!!
I'm about to make this tomorrow for me and my boyfriend can't wait to try this out thank you so much :3
i love the way you explain everything Thank you.
Trying this recipe tomorrow
I used this on seasoning on chicken cutlets shrimp too one of my favorites 👏👍
Billy it looks great...On the list to do
You're right. It was freaking sensational! I used Steelhead (Rainbow trout) from Lake Superior (biggest of the Great Lakes; actually the biggest freshwater lake on planet Earth) that I caught this week. It was orange bordering on red; beautiful fish.
I reduced the Cayenne from your half tsp to a 1/4 tsp for my wife's sake. It had a very nice spice bite just the same. Not sure I'll try 1/2 tsp. I also decided to use Smoked Paprika instead of regular despite having plenty of both on hand. Just really like the smoked stuff.
Last, you said to heat the pan at medium and reduce the heat by roughly half once the fish was in, then go 3 min per side (I think it would be better if you told your fans 5 min total cooking time per inch of thickness, which is the reality of all fish, not just salmon/trout). I did that, and ended up with browned Salmon instead of blackened. Nearly Zero crust on a normally hotter than normal stovetop, and I did wait for smoke before I popped them in. I would have liked the texture of the blackened, but it was still a 9 out of 10 so I'll score the 10 next time when I leave it at medium. Love you vids chum; wish I could remember which other of yours I've made, but I'm so forgetful, lmao. Thanks man, from your biggest hobby chef fan in Canada!
so easy i can’t wait to recreate this recipe
Looks great. Hope try this soon.
Thank you ❤
Great video! Thanks for sharing.
I'm going to make this for my grandma on Tuesday.
Excellent video! I’m going to do this tonight
Definitely about make this tonight
Great Recipe!! Question: Can i use Hez Clad pan or is cast a better method?
I just found your channel. This recipe looks incredible. I’m a novice cook as in I’m clueless in the kitchen. Can I use swordfish instead of salmon for this recipe?
Also, I don’t drink alcohol. I know when one’s cooks it burns off the alcohol but we just don’t buy wine or keep it in the house.
Is there anything I can substitute for wine when cooking?
Sincere thanks for sharing your chef insight!
Amazing video - thank you!
Great video. Love the sauce recipe
You are the best chef
Can you use smoked paprika instead? Also, I prefer using a wooden mortar/pestle instead of a garlic press.
I'd like to try this recipe this weekend, but I don't have a cast iron pan. Can we use a regular frying pan?
Dude I just made your blackened salmon recipe and your family spaghetti recipe and my wife's telling me it's the best I've ever made lol.
We loved the Salmon!!
So i was given some fresh caught and filleted king salmon and I'm not sure how to cook it because I've only pan fried white cod.
I'm looking to use this recipe, I hope i don't ruin the fish.
Great video man!
New subscriber. I've recently decided to get healthy and eat whole foods (on a low carb diet). So, I've recently started cooking for myself and my wife. I'm drinking from the firehose, as I learn to cook (I've never cooked more than simple frying and grilling). I love spicy foods and blackened seasonings are at the top of my favorites list. Wild-caught salmon is fantastic. This rub will become a staple of my cooking preps, I'm sure. Its looks awesome!! Question: I love Chipotle peppers. Do you have any thoughts about using chipotle seasoning, instead of, or in addition to, the cayenne (I don't have anything against cayenne though)?
Great recipe(s!)!
I was wondering how your cast iron seasoning is holding up against the sourness of the wine and lemon? I just bought a carbon steel pan and I'm still pretty axious about damaging the patina non stick layer that I am working on.
Thanks
I like to use the blackening seasoning in my cheese sauce when making Mac n cheese . Family loves it .
That sounds delicious
All I can say is.....yummmmmmmmmy. Can't wait to make This recipe. Love salmon, will definitely do chicken too. ...spice up that boring chicken.
Thank you for sharing 👍🏻
My wife just said this is her favorite salmon recipe ever. I agree! Fantastic tips throughout the video when it came to cooking and getting to the smoke point. I didn’t even know what a smoke point was. Thank you!
I'll make this for dinner tomorrow...
Hey what pans do you recommend for cooking fish? Is carbon steel the move?
Very good even without the sauce.
I remember when I fished for salmon with my grandpa and im only 5,2 so the fish just about dragged me waist deep into the water before my grandpa intervened lol, huge Beautiful and tasty fish, most fun I had ever had, ate deer and pigeon later on that day too
Ok used your recipe and I would say it was a home run… thank you so much.. how can I send you a pick?
Ur really good bro, happy i came across ur channe
Perfect!
Blackened catfish is delicious as well
Thanks!
Have you ever tried Pecan Oil? There's a seafood market where I live that you can buy it and it seems to work well.
Can u do this if you dont have a cast iron pan ?
I usualy dont comment videos, but you do really good vids bruh,the homemade cajun is 👌👌👌👌
Did w salmon and swordfish, both were awesome
For the beurre blanc, put cubes of butter for an even thicker sauce,
Just for information, if the sauce breaks, do not throw away everything but restart in a bowl with a bit a cold water with the melted butter.
Keep the mood man , very very nice
Bon baisers de paris 😁
A little cold cream will bring it back together as well. Thanks for watching.
where did you find the garlic press? The one i have is an old painted one with the paint peeling off and sometimes the chips of the paint gets in my pressed garlic I'm looking for a stainless steel one.
I put brown sugar in my blackening rub good balance to the spice
Can I replace the wine with something else, I don’t drink alcohol
Made this for my very picky girlfriend today. Delicious and mega easy. I found though they on my non-gas stove, medium wasn't quite hot enough to get as much sear as I'd like, but that's an easy adjustment for next time. Thanks!
Thank you so much..The family loved it this evening. I made a little tweak..no onion granules..no white pepper..didn't have it available. + I subbed in 1/2 Black Garlic 1/2 Regular garlic for a surprisingly yummy flavor profile..Delicious! 🤌
I thought when you blackened me that you're supposed to dunk it in butter too so that the butter solid s help make a crust with the spices? Let me know what you think because I thought it was dunked in butter to be the verb blackened.