Blackened Salmon

BLACKENED SALMON

Normally, I would advise that you avoid charring your food. But this recipe for Blackened Salmon is made all the more delicious by searing the fish to a deep, dark black.

Serves 4

1	tablespoon smoked paprika
1½	teaspoons garlic powder
1½	teaspoons onion powder
1	teaspoon ground thyme
¼	teaspoon Cayenne pepper
	Kosher salt and freshly ground white pepper
4	center-cut salmon fillets (6 to 8 ounces each), skin on, pin bones removed
2	tablespoon canola oil
	Juice of 2 lemons, plus more cut into wedges for garnish

Preheat the oven to 400ºF. In a shallow baking dish, combine the paprika, garlic powder, onion powder, ground thyme, and Cayenne pepper. Season the mixture with salt and white pepper. Stir the spices together to combine thoroughly. Dredge the flesh-side of the salmon fillets in the spice mixture, making sure that the flesh is coated in a heavy layer of the spice mixture. Set aside.

Place a cast-iron skillet over high heat. Warm the skillet until it just begins to smoke. Then, drizzle in the canola oil. Arrange the salmon fillets, flesh-side down, in the hot skillet. Sear the salmon for 2 to 3 minutes, or until the flesh of the salmon is a deep golden brown.

Flip the salmon fillets over with a spatula and transfer the skillet to the preheated oven. Roast until the salmon is cooked through, 5 to 10 minutes – depending upon the thickness of the salmon fillets. Remove the finished salmon from the oven and transfer the fillets to a warm serving platter. Drizzle the salmon with the lemon juice. If desired, season the salmon with additional salt and white pepper. Garnish with lemon wedges and serve immediately.