Blackened Salmon

Name: Blackened Salmon
Cook time: 12 min
Total time: 12 min
Ingredients: 1 tablespoon paprika; 1 tablespoon cayenne; 10 sprigs fresh thyme, washed, leaves removed and chopped; 1 tablespoon freshly chopped oregano leaves; 1 teaspoon kosher salt; 4 (6 to 7-ounce) pieces salmon, pin bones removed, skin-on; 3 to 4 tablespoons canola oil; 2 lemons, zested and juiced

4.6

(120)

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Cook Time: 12 minutes

Total: 12 minutes

Servings: 4

Author : Alex Guarnaschelli

easy main dish main dish easy lunch recipes

Ingredients

Remove All · Remove Spices · Remove Staples

1 tablespoon paprika1 tablespoon cayenne10 sprigs fresh thyme, washed, leaves removed and chopped1 tablespoon freshly chopped oregano leaves1 teaspoon kosher salt4 (6 to 7-ounce) pieces salmon, pin bones removed, skin-on3 to 4 tablespoons canola oil2 lemons, zested and juiced

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Instructions

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Step 1

In a small bowl, add the paprika, cayenne, thyme and oregano and salt and mix to blend. Put the mixture on a plate or other flat surface and coat the portions of salmon, 1 at a time, on the flesh side only.

Step 2

Heat a large heavy-bottomed pan or cast iron skillet over medium heat, and add the oil. When the oil begins to smoke quite heavily shut the heat off under the pan. Add the salmon, 1 at a time, in a single layer, flesh side down, in the oil. Turn the heat back on under the pan and cook for 2 to 3 minutes. Use a spatula to turn the salmon to the other side. Cook the salmon over medium heat, until the skin becomes crispy, about 5 to 6 minutes.

Step 3

Arrange the salmon on a platter, sprinkle with lemon zest and lemon juice and serve immediately.