How to Cook Blackened Salmon
In a small bowl, combine the paprika, cayenne pepper, onion powder, salt, white pepper, black pepper, basil, thyme, and oregano.
Mix until evenly combined.
Pat the salmon fillets completely dry with a paper towel. This is crucial for getting a good crust.
Pour about half of the melted butter into a shallow dish.
Dip each fillet in the butter, coating all sides.
Generously coat the fillets with the spice mixture, pressing gently to help it adhere.
Drizzle the remaining butter over the seasoned fillets.
Preheat a heavy-bottomed skillet (cast iron is best!) over high heat until it is smoking slightly.
Carefully place the fillets in the hot skillet.
Cook for 3 to 4 minutes, undisturbed, until the spices form a dark, blackened crust.
Flip the fillets and cook for another 2 to 3 minutes, or until the fish is opaque and flakes easily with a fork.
Remove from the skillet immediately to prevent overcooking.
Serve warm and enjoy!
Bring Fish to Room Temp: Let your salmon sit on the counter for 15-20 minutes before cooking. A cold fillet hitting a hot pan can cook unevenly.
Don't Crowd the Pan: Give each fillet at least an inch of space. Overcrowding traps steam, which will ruin your chances of getting that beautiful, crispy blackened crust.
Don't Overcook: Salmon cooks fast! Pull it from the heat when the center is still slightly translucent (around 125°F / 52°C). It will continue to cook as it rests, resulting in a perfectly juicy fillet.
