From the Cook
From the Cook
From the Cook
From the Cook
1/5
Instructions
1
Blot each salmon filet dry. Using 1 tablespoon of the oil, drizzle oil over the top of the filets.
2
Sprinkle blackened seasoning evenly over the top of the fish and let stand at room temperature for 10-15 minutes.
3
Heat the remaining 2 tablespoons of oil in a non-stick or cast iron skillet over medium high heat. Place the salmon fillets top side down in the pan and cook for 2-3 minutes until nicely charred and it releases easily from the pan.
4
Flip the salmon and cook an additional 2-3 minutes until the fat begins to render and the fish flakes easily with a fork. Serve with lime and parsley if desired and enjoy!
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Tips & Tricks (5)
- Pat Salmon Dry for Perfect Crust 🎯Use paper towels to thoroughly dry your salmon filets before seasoning; moisture prevents the blackened crust from forming and causes the spices to steam rather than sear.
- Preheat Pan Until Smoking Hot 🔥Let your skillet reach a very high temperature (around 450°F) before adding oil and salmon; this creates the signature charred, crusty exterior while keeping the inside tender and juicy.
- Don't Flip Too Early or Often ⏱️Leave the salmon skin-side up for 4-5 minutes without moving it to develop a deep blackened crust; resist the urge to flip multiple times as this breaks the crust and releases moisture.
- Build Your Own Blackened Seasoning Blend 🧂Create a custom blend with paprika, cayenne, garlic powder, onion powder, oregano, and thyme rather than relying on pre-made mixes; this gives you control over heat level and flavor intensity.
- Finish with Fresh Lime and Parsley Just Before Serving 🍋Squeeze lime juice and add fresh parsley garnish immediately after plating to brighten the rich, smoky flavors and add brightness that complements the avocado oil's richness.
Recipe Facts
Diet at a Glance
Gluten Free
Low Sugar
Low Carb
High Protein
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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