Blackened Salmon

Blackened salmon isn’t just a fancy way of saying you’ve burnt the fish. It’s actually a method where you brush the fish in butter, coat in a blend of spices, then pan-fry over a high heat. The butter helps the spices crisp up on the outside whilst perfectly moist on the inside.

  • 600g salmon fillet, skin on
  • 2 garlic cloves (crushed)
  • 2 Tbsp butter (melted)
  • 1 Tbsp paprika
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp sugar
  • Salt and pepper
  1. Start by patting the salmon fillets dry. In a small bowl add melted butter and crushed garlic. In another small bowl add the spice rub ingredients; paprika, cumin, dried oregano, sugar, salt and pepper.
  2. Brush or spoon the melted butter over the fillets, then press the spice mixture onto the top of each fillet (on the side without the skin). You can use your fingers to help press the spice onto the fish.
  3. Heat a large pan over medium heat (no need to add oil). Once the pan is hot add the salmon fillets, starting on the spice rubbed side. Cook for 2-3 minutes without disturbing the fillets, before flipping the salmon over. Cook skin side down for a further 5-6 minutes (cooking time will vary depending on the thickness of your fillet).
  4. Squeeze lemon juice over the salmon.


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