Blackened Salmon


So, Jason is tired of chicken and steak…can’t quite believe he said that, but I listened (ok, I’m not usually very good at that) and decided to switch it up.  I’m quite a fan of the new Walmart Supercenter that’s opened up just down the road.  I was grocery shopping and saw a beautiful salmon fillet and thought I’d give it a whirl despite not having the greatest memories of eating salmon as a kid (you know…near choking from ingesting bones!) .  Mac’s not a fan either…usually forcing just a few bites down is a major undertaking!  The fillet did have skin on one side but great thing was there were NO bones!   I went on Pinterest for inspiration!  I found this recipe and thought I’d give it a try.

Blackened Salmon from Mom, What’s for Dinner, adapted from This Mama Cooks

2 teaspoons garlic salt

1 teaspoon paprika

1 teaspoon  onion powder

1 teaspoon oregano

1 teaspoon black pepper

1/2 teaspoon cayenne pepper

1/2 teaspoon thyme

2 pounds salmon

Combine garlic salt, paprika, onion powder, oregano, black pepper, cayenne pepper and thyme. Mix together and rub mixture on both sides of fish.  Note: I leave the skin on one side to fry. Once it is seared, I peel the skin off and add the seasoning. Frying the fish with the fat allows you to cook with virtually no oil.  I just don’t serve mine with the skin on.  Cook 5 to 8 minutes on each side, or until fish flakes easily with a fork.

Ok…Pam’s take on it…

I prefer to use garlic powder (not salt) and then add 2 tsp. of freshly ground sea salt.  I start by cooking the pieces of the fillet with the skin side down.  I put the spice mixture only on top to start.  When the skin is crispy, I turn the fillets, strip off the skin and then put the spice mixture on the now skinless side.  I flip it one more time to sear the spice mixture onto that side.


1. I like to double the recipe and then I have the spice mixture for the next time I make it!
2. This salmon fillet was quite thick and required extra cooking time. I cut it into two pieces to make it more manageable for cooking and serving.



1. I don’t put the spice mixture on the underside yet. Just spice on top.
2. Flip!



1. Add the blackening spice to the cooked side.
2. Flip again to sear the spice onto the other side.


I have to say that the salmon was SOOO delish!!!  It wasn’t dry and the flavor was amazing!  Mac polished off his serving without any coaxing!  I’ve already made it a second time since!  I served the salmon with roasted broccoli and sauteed mushrooms and zucchini.  A super healthy, tasty and satisfying meal…and very quick to prepare…about 30 minutes to the table.