With salmon being one of the best sources of Omega-3 fatty acids and the addition of an incredibly flavorful spice blend, this blackened salmon recipe is both healthy and delicious.
Brush the flesh side of salmon filets with softened butter. You will not use all the butter in this step.
Combine Cajun seasoning, onion powder, paprika, oregano, garlic salt, black pepper, and cayenne pepper to create the spice mixture.
Season buttered filets heavily with spice mixture. You want a lot of spice mixture, but not so much that it no longer sticks to the butter and simply falls off.
Using a pastry brush, dab more butter on top of the seasoning mixture. You will not use all the butter.
Combine any remaining seasonings and butter together in a small bowl.
Heat skillet over medium-high heat until very hot. Add filets, skin side up, to the hot skillet.
Brush skin side with remaining butter/seasoning mixture. Cook filets for about 3-4 minutes, using tongs to make sure your filets are not sticking.
Turn filets over and cook for another 2-3 minutes.
Notes
Using tongs to wiggle the filets a little will ensure they don’t stick to the pan. If you have issues with them sticking, using a fish turner spatula is a great way to lift the entire filet at once.
We use center cut because it’s the thickest part of the fish, making for heavier filets.
To test your filets for doneness, gently press your finger (or the tip of a knife if it’s too hot) onto the top center or thickest part of the filet – if it begins to flake or separate then it is done cooking. If you overcook the filets, they will be dry and overly flaky. You may also use an instant read thermometer to check for doneness, salmon is finished when it reaches 125-135F in the thickest part of the filet.