Easy Blackened Salmon

Ingredients

• 4 fresh salmon fillets (Skin off; each portion is about 6–8 oz (171–227 g). Check for pin bones.)
• 0.25 cup kosher salt
• 1 tbsp smoked paprika
• 0.25 cup blackening spice blend
• canola oil (For cooking; use a tiny drizzle to coat the skillet and lightly oil the baking sheet or sizzle platter.)
• collard green salad (For serving.)

Steps

1. 1

   Double-check each salmon portion for pin bones and remove any you find.

2. 2

   Combine the kosher salt and smoked paprika in a bowl.

3. 3

   Season the salmon generously on both sides with the salt-and-paprika mixture. Some seasoning will likely remain; set the salmon aside and let the seasoning soak in for at least 20 minutes and up to 45 minutes.

4. 4

   Heat the oven to 375°F (190°C).

5. 5

   Heat a cast-iron skillet over medium-high heat.

6. 6

   Blot the salmon with a paper towel to remove excess moisture.

7. 7

   Sprinkle the blackening spice blend in an even layer over the bone side of each salmon fillet.

8. 8

   Add a tiny drizzle of canola oil to the hot skillet and rub it in with a paper towel.

9. 9

   Place the salmon in the skillet with the seasoned side down. Cook for 30 seconds to 1 minute, or just until the seasoning is blackened and the fish is barely cooked on that side.

10. 10

    Lightly oil a baking sheet or sizzle platter. Transfer the salmon to it with the seared side facing up.

11. 11

    Place the salmon in the oven and finish cooking for 5–7 minutes.

12. 12

    Divide the salmon among four plates and serve each portion with a generous serving of collard green salad.

Notes

The source does not specify a final internal temperature or the exact amount of canola oil. The seasoning soak may last from 20 to 45 minutes, which accounts for the stated total time.

Nutrition per serving

• main
• dinner
• lunch
• gluten-free
• oven-finished
• blackened fish
• easy