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Blackened Salmon with Lemon Butter Sauce

by Christina Cherrier – Mar 28, 2020 - Updated May 27, 2020  |  3 servings  –  Prep: 10 Min  –  Cook: 15 Min
Blackened Salmon with Lemon Butter Sauce
© Eatwell101.com

Blackened Salmon with Lemon Butter Sauce – Perfectly seasoned, flaky, and super easy to make, this delicious blackened salmon recipe is fool-proof and ready in under 30 minutes. Whether you think you like fish or not, you’ll want to at least try this blackened salmon with its luscious lemon butter sauce. Enjoy!

blackened salmon skilletPhoto credit: © Eatwell101.com

Ingredients list for the blackened salmon

The lemon butter sauce

  • 1 stick salted butter (1/2 cup – 4oz) softened to room temperature (or ghee for paleo)
  • 2 tablespoons chopped parsley
  • 1 garlic clove, pressed or minced
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon chili powder, or Cayenne
  • 1 teaspoon freshly cracked black pepper
  • 2 tablespoon lemon juice

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Directions

1. To make the blackened salmon: Make a spice mix by mixing all of the spice ingredients together (paprika, onion powder, garlic powder, oregano, basil,Cayenne, salt, pepper, olive oil). Coat the salmon fillets with a small amount of oil. Generously sprinkle the fillets with the spice mix.

2. Add ingredients for the lemon herb butter to a bowl (butter, parsley, garlic, garlic powder, onion powder, chili powder, pepper, and lemon juice), then stir with a fork to combine. Refrigerate the lemon herbed butter while you are cooking the blackened salmon.

3. In a large skillet, heat 1 tablespoon of oil over medium heat. Once hot, add the salmon fillets and cook for about 4-5 minutes, until crispy and blackened. Flip the salmon fillets over and cook an additional 4-6 minutes. If your salmon fillets are browning too quickly, then turn down the heat.

4. Scoop a dollop of lemon herb butter to top each blackened salmon fillet, and allow to melt slowly. Garnish with lemon slices and serve the blackened salmon and lemon butter sauce with sauteed zucchini, asparagus or cauliflower rice. Enjoy!

Tips for cooking blackened salmon

  • Try to buy wild-caught salmon when possible. It’s loaded with nutrients that are hard to come by elsewhere and not treated with antibiotics. 
  • Look for thicker, more center-cut pieces of salmon, as they’ll cook more evenly and have better flavor!
  • Use a good quality non-stick pan (preferably cast-iron).
  • Take the time to bring the salmon fillets at room temperature. This helps to make sure the salmon cooks evenly and get a nice crust.
  • Be careful when flipping the salmon fillets. Too much flipping may cause the salmon fillets to break up. So let the blackened salmon cook properly before flipping it onto the other side.

How to Pan sear Blackened Salmon

The biggest trick we can give you is to make sure you use a good quality nonstick pan. Your pan or skillet should be hot over medium-high heat before adding your salmon. Sear salmon skin-side up for 3-5 minutes. Flip and sear for 2-3 minutes, until nice golden and crispy. For a thicker piece of salmon, cook for a couple minutes more.

What sides to serve with the Blackened Salmon

  • Mashed potatoes
  • French potatoes
  • Brown Rice
  • Pasta
  • Any sauteed vegetable such as zucchini, cauliflower, or broccoli.

How long to keep the cooked blackened salmon

This blackened salmon will last up to 2 days in the refrigerator if stored properly. Store cooled blackened salmon in an airtight container. Seal and refrigerate. To freeze the blackened salmon: store cooled salmon in sealed airtight containers for up to 1 months.

Other Salmon Recipes You May Like

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Blackened Salmon with Lemon Butter Sauce - #salmon #recipe #eatwell101 - This delicious blackened salmon recipe is fool-proof and ready in under 30 minutes!
Nutrition Info (Beta version)
* The presented values are approximate and shouldn't be considered as accurate. Please calculate your OWN nutrition information in a database using the brand names you have at hand. Each brand is different and nutrition information can vary.
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