Description
This Blackened Salmon Recipe features tender, seared salmon strips coated in a bold, flavorful spice blend inspired by Hawaiian cuisine. Served with a creamy dill sauce and optional lemon rice and cabbage slaw, it offers a perfect balance of spice, zest, and freshness for a quick and satisfying main dish.
Ingredients
Blackened Salmon
- 2 pounds fresh skinless salmon filet (see note 1)
- 3 tablespoons olive oil, divided
- 1 tablespoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon ground mustard
- 1/8 teaspoon cayenne pepper (adjust to taste)
- 3/4 teaspoon salt
- 1/8 teaspoon black pepper
- Zest of 1/2 large lemon
- 1 tablespoon lemon juice
Optional Dill Sauce
- 2 large lemons (1 teaspoon zest + 4 tablespoons juice)
- 1 cup mayonnaise
- 3 tablespoons sweet pickle relish or finely diced pickles
- 2 tablespoons finely chopped fresh dill
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon-style mustard
- Salt & pepper to taste (start with 1/4 teaspoon each)
Optional Serving Suggestions (Slaw & Rice)
- 4 cups green cabbage, very thinly shredded
- 1 batch lemon rice (prepared separately)
- 1 large lemon (optional, for serving)
Instructions
- Prepare Dill Sauce: In a bowl, whisk together all dill sauce ingredients until smooth. Cover and refrigerate; the flavors improve as it sits.
- Make Lemon Rice: Prepare lemon rice according to your preferred recipe or linked instructions to serve alongside.
- Marinate Salmon: Pat the salmon dry and remove skin if still attached, then slice into thin, even 1/2-inch strips. In a large bowl, combine 1 tablespoon olive oil with paprika, cumin, onion powder, garlic powder, dried thyme, ground mustard, cayenne pepper, salt, black pepper, lemon zest, and juice. Whisk to mix well. Add salmon strips and gently toss with a spatula until evenly coated. Let the salmon marinate at room temperature for 15 to 20 minutes, but no longer.
- Cook Salmon: Heat a large nonstick pan over high heat and add the remaining 2 tablespoons olive oil. When the oil is hot and shimmering, arrange the salmon strips in a single layer without overlapping; sear in batches if necessary. Cook the salmon for 60 to 90 seconds, then flip and cook for an additional 60 seconds until cooked through. Remove the salmon and let rest for 5 minutes. Wipe out the pan and repeat the process with any remaining salmon.
- Prepare Slaw: Place the shredded cabbage in a large bowl. Toss with desired amount of the prepared dill sauce until lightly coated. Mix well with tongs to distribute the dressing evenly.
- Assemble and Serve: Divide the lemon rice evenly among serving plates. Top with the dressed cabbage slaw and then the blackened salmon strips. Serve with extra dill sauce and lemon wedges on the side for added flavor.
Notes
- For best results, use fresh, skinless salmon filet to ensure an even cook and ease of slicing.
- The cayenne pepper amount can be adjusted to control the heat level in the blackening spice blend.
- Letting the salmon rest after cooking helps the juices redistribute, keeping the fish moist and tender.
- The dill sauce and slaw are optional but add a creamy, fresh contrast to the bold salmon spices.
- Lemon rice is recommended as a zesty and flavorful side but can be substituted with plain rice or another preferred grain.
- Prep Time: 30 minutes
- Cook Time: 3 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Hawaiian-inspired
