A tasty chili rub gives this blackened salmon a wonderful flavor, and cooking it in a hot pan keeps it extra juicy.
In this blackened salmon recipe, a cajun style rub gives the salmon wonderful warmth and depth of flavor, with just the right amount of heat.
I really like salmon and make it quite often for my family. I love making baked salmon because it’s so easy and tasty. But this blackened salmon recipe is even better, because it’s so flavorful.
The spice combination is amazing. And when it gets charred in a hot skillet, the flavor is wonderful. Blackening also keeps the salmon extra juicy.
Salmon is fatty and flavorful enough to withstand bold seasonings, and the chili rub is just fabulous. I also like how quickly this blackened salmon is ready. And not heating an oven is definitely an added bonus!
But is blackening healthy?
It’s true that blackening walks a fine line between “done” and “burned.” And it’s also true that charred, burned foods should not be consumed regularly. This article from Harvard Medical School says that people should avoid eating burned or charred foods frequently or in large quantities.
Since I don’t serve blackened food to my family more than once a month (I simply have so many more recipes that I like to make!), I don’t worry about it too much. But if you do, then there are gentler ways to cook salmon. The gentlest? Poached salmon.
How to serve blackened salmon?
What about leftovers?
You can keep leftovers in the fridge, in a sealed container, for up to 3 days. Reheat them very gently though, covered, in the microwave on 50% power. I sometimes crumble them cold over a salad the next day for my lunch.
- 1 1/2 tablespoons chili powder
- 2 teaspoons garlic powder
- 1 teaspoon kosher salt
- 4 (6 oz) fillets of wild-caught salmon (I used king salmon)
- 1 tablespoon avocado oil
- In a small bowl, mix together the chili powder, garlic powder and kosher salt. Rub all over the fish.
- Heat a large non-stick skillet over medium-high heat, about 3 minutes. Brush with the oil.
- Place the fish in the skillet. Cook until blackened and crisp, 3 minutes per side.
- Remove the skillet from heat and cover it tightly with foil. Allow the salmon to finish cooking from the residual heat, about 5 minutes. Serve immediately.