Blackened Salmon

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Chili Rubbed Salmon

Blackened salmon – my new favorite way of preparing salmon! Not that there’s anything wrong with my baked salmon – it’s delicious – but the cajun-inspired chili/garlic rub gives the salmon wonderful warmth and depth of flavor, with just a hint of spice. Salmon is fatty and flavorful enough to withstand bold seasonings, and the chili rub is just fabulous. I also like how quickly it’s ready, and not heating an oven is definitely a bonus.

Blackened Salmon
Prep and Cool time
Cook time
Total time
Recipe type: Entree, Gluten-Free, Primal/Paleo, Low-Carb
Yield: 4 servings
  • 1½ tablespoons chili powder
  • 2 teaspoons garlic powder
  • 1 teaspoon kosher salt
  • 4 (6-ounce) fillets of wild-caught salmon (I used king salmon)
  • 1 tablespoon refined coconut oil
  1. In a small bowl, mix together the chili powder, garlic powder and kosher salt. Rub all over the fish.
  2. Heat a large non-stick skillet over medium-high heat, about 3 minutes. Brush with the oil.
  3. Place the fish, skin side up, in the skillet. Cook until blackened and crisp, 3 minutes per side.
  4. Remove skillet from heat and cover it tightly with foil. Allow the salmon to finish cooking from the residual heat, about 5 minutes.
Refined coconut oil has a high smoking point and a neutral flavor, making it an excellent choice for high-heat cooking.
Nutrition Per Serving
Calories: 354.8; Fat: 21.9g; Carbohydrates: 2.6g; Sodium: 389.2g; Fiber: 1.1g; Protein: 36.6g

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