You will absolutely love this incredibly easytomake and fullflavored zesty blackened salmon recipe with lemon butter sauce.

Blackened salmon is a spicecoated salmon that is panfried 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 8ounce 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 castiron skillet over medium heat until it begins to lightly smoke.
5. Place the blackened salmon fillets into the pan, turn the heat down to mediumlow, and cook for 34 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:

MakeAhead: 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 45 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 34 minutes per side.

Oils I prefer to use are olive, safflower, canola, or grapeseed.