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Bold Blackened Salmon with Lime

Indulge in a bold, flavorful salmon dish that's ready in just 20 minutes! This blackened salmon is coated with a rich homemade seasoning and served with a zesty lime wedge.
5
20 min
TOTAL TIME
349
CALORIES
$3.83
PER SERVING
Bold Blackened Salmon with Lime
Ingredients
13 INGREDIENTS
4 SERVINGS
Smoked Paprika
3 tsp smoked paprika
Onion Powder
2 1/2 tsp onion powder
Dried Thyme
2 tsp dried thyme
Dried Oregano
2 tsp dried oregano
Coarse Salt
2 1/2 tsp coarse salt
Brown Sugar
2 tsp brown sugar
Canola Oil
1 tbsp canola oil
Lime Wedges
4 whole lime wedges
Salmon Fillets
4 whole salmon fillets
skin-on & 6-8 oz each
Black Pepper
1 1/2 tsp black pepper
Garlic Powder
2 1/2 tsp garlic powder
Cayenne Pepper
1/2 tsp cayenne pepper
Unsalted Butter
2 tbsp unsalted butter
Directions
8 STEPS
10 min
PREP TIME
10 min
COOK TIME
20 min
TOTAL TIME
1
In a bowl, combine smoked paprika, garlic powder, onion powder, dried thyme, dried oregano, coarse salt, black pepper, brown sugar, and cayenne pepper.
2
Pat salmon fillets dry with a paper towel.
3
Heat a large skillet over medium heat. Add the unsalted butter and canola oil to the skillet, allowing the butter to melt.
4
Brush the melted butter and oil mixture onto the top and sides of each salmon fillet, then coat with the seasoning mix.
5
Place the seasoned salmon fillets in the skillet, flesh side down, and cook for 3-4 minutes.
6
Flip each fillet to the skin side and cook for an additional 5-6 minutes, or until the fillets are cooked to the desired doneness.
7
Remove the salmon from the skillet and let rest for 5 minutes.
8
Serve with lime wedges.
Health Info
Macros
13g
CARBS
17g
FAT
36g
PROTEIN
Allowed on these diets
GLUTEN FREE
LACTOSE FREE
Contains these allergens
MILK
FISH
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Frequently Asked Questions
What is Blackened Salmon?
What ingredients are needed for Blackened Salmon?
What equipment do I need to cook Blackened Salmon?
How do I prepare the salmon before cooking?
Can I substitute the salmon with other types of fish?
What if I don't like spicy food?
How do I prevent the salmon from sticking to the skillet?
How should I store leftover Blackened Salmon?