Blackened Salmon
, 4 servings
Pan-seared salmon coated in a smoky, spicy blackening rub and finished with butter and lemon.
| prepTurn on the exhaust fan | ||||
| prepHeat a large cast-iron pan over medium-high, about 5 min | ||||
| 1 1/2 tbsp smoked or sweet paprika | Mix blackening spice | Brush salmon with butter, press on spice | Pan-cook medium, 4-6 min per side | Drizzle reserved butter, serve with lemon |
| 1 1/2 tsp onion powder | ||||
| 1 1/2 tsp garlic powder | ||||
| 1 1/2 tsp kosher salt (such as Diamond Crystal) | ||||
| 1/2 to 1 tsp ground cayenne | ||||
| 1/2 tsp black pepper | ||||
| 1/2 tsp dried thyme | ||||
| 1/2 tsp dried oregano | ||||
| 4 (6- to 8-oz / 170-225 g) center-cut salmon fillets, skin removed, patted dry | ||||
| 4 tsp unsalted butter, melted (to brush on the salmon) | ||||
| 2 tsp unsalted butter, melted (reserved, for serving) | ||||
| Lemon wedges, for serving | ||||
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