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Succulent Stovetop Blackened Salmon

This recipe features flavorful blackened salmon fillets, cooked to perfection on the stovetop. A combination of savory seasonings and a touch of butter creates irresistibly mouthwatering fillets to be enjoyed with loved ones.
2
13 min
TOTAL TIME
339
CALORIES
$3.47
PER SERVING
Succulent Stovetop Blackened Salmon
Ingredients
5 INGREDIENTS
4 SERVINGS
Salmon Fillets
4 whole salmon fillets
skin-on & bone-in
Blackening Seasoning
1/4 cup blackening seasoning
Lemon
1 medium lemon
cut into wedges
Unsalted Butter
2 tbsp unsalted butter
melted
Olive Oil
2 tbsp olive oil
Directions
9 STEPS
5 min
PREP TIME
8 min
COOK TIME
13 min
TOTAL TIME
1
With a paper towel, thoroughly dry the surface of the salmon fillets.
2
Combine melted unsalted butter and blackening seasoning in a shallow bowl.
3
Press the flesh side of each salmon fillet into the seasoning mixture, ensuring an even coating.
4
Heat the olive oil in a large nonstick or cast iron skillet over medium heat until shimmering.
5
Add the fillets to the skillet, skin-side up, and cook until blackened, about 3 minutes.
6
Flip the fillets and continue to cook until your desired doneness is achieved, 5 to 7 minutes depending on the thickness of your fillets.
7
If the skin begins to burn before the fillets are cooked, reduce the heat to medium-low.
8
For extra-thick fillets (1 1/2 to 2-inches thick in the middle), carefully turn the fillets onto their sides for an additional minute on each side to ensure they are cooked through.
9
Transfer the cooked fillets to individual plates and serve with lemon wedges for an optional tangy finish.
Health Info
Macros
1g
CARBS
20g
FAT
35g
PROTEIN
Allowed on these diets
GLUTEN FREE
LACTOSE FREE
MEDITERRANEAN
PALEO
WHOLE 30
KETO
LOW CARB
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?