Blackened Salmon

also called blackened salmon · cajun salmon · blackened fish · blackened salmon fillet · spice-crusted salmon

Also written for Air Fryer (2 to wash).

The table

4(6 oz / 170 g each, skin off, 1-in thick)salmon filletschill the fillets uncovered 20 minbutter, then press into the spicesear 3 min a side in a smoking skilletrest 3 min, then lemon
2 Tbssweet paprikastir the blackening spice
2 tspgarlic powder
2 tsponion powder
1 tspdried thyme
1/2 tspcayenne
1 tspblack pepper
2 tspkosher salt
3 Tbs(45 mL)melted butter
1(in wedges)lemon
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.11 things to get out.

Pans and tools

1chill the fillets uncovered 20 min

2stir the blackening spice

3butter, then press into the spice

goes in with what steps 1 and 2 made

5rest 3 min, then lemon

goes in with what step 4 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 26 min2 of 5 steps give no time
Needs you
about 3 min
If you get it wrong
Narrow — pull it at 120°F (49°C); by 140°F (60°C) the albumin squeezes out white between the flakes and the fillet is dry
What you'll wash
Three things — the cast-iron skillet, a plate for the blackening spice, a rack to dry the fillets on

  1. stir the blackening spice

    not timedfrom the start

  2. chill the fillets uncovered 20 min

    20 minwalk awayfrom the start

  3. butter, then press into the spice

    not timed20 min in

  4. sear 3 min a side in a smoking skillet

    3 minneeds you20 min in

  5. rest 3 min, then lemon

    3 minwalk away23 min in

You'll need cast-iron skillet

Goes with

See how it is written
>> title: Blackened Salmon
>> category: Smoked & Grilled
>> tags: salmon, fish, cajun, cast iron, blackened
>> counters: The Bowl Shop
>> aka: blackened salmon, cajun salmon, blackened fish, blackened salmon fillet, spice-crusted salmon
>> pairs-with: lemon-rice, cheese-grits
>> servings: 4
>> time: 40 min
>> slack: narrow — pull it at 120°F (49°C); by 140°F (60°C) the albumin squeezes out white between the flakes and the fillet is dry
>> washing-up: the cast-iron skillet, a plate for the blackening spice, a rack to dry the fillets on

>> step: stir the blackening spice
Stir @sweet paprika{2%Tbs}, @garlic powder{2%tsp}, @onion powder{2%tsp}, @dried thyme{1%tsp}, @cayenne{1/2%tsp}, @black pepper{1%tsp} and @kosher salt{2%tsp} together.

>> step: chill the fillets uncovered 20 min
Pat @salmon fillets{4}(6 oz / 170 g each, skin off, 1-in thick) dry and leave them on a rack, uncovered, in the fridge ~dry{20%min}.

>> step: butter, then press into the spice
Brush @&(~1)dried fillets{} with @melted butter{3%Tbs}(45 mL) and press each side into @&(~2)blackening spice{} until it is coated thickly enough that you cannot see fish through it.

>> step: sear 3 min a side in a smoking skillet
Sear @&(~1)coated fillets{} in a #cast-iron skillet{} hot enough to smoke, ~sear{3%min} a side, without moving them.

>> step: rest 3 min, then lemon
Rest @&(~1)seared salmon{} ~rest{3%min} off the heat and squeeze @lemon{1}(in wedges) over it.