Cajun Blackened Salmon

Ingredients

• 4 fillets skin-on salmon fillets
• 1 tbsp smoked paprika
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 tsp dried thyme
• 1 tsp dried oregano
• 0.75 tsp cayenne pepper
• 1.25 tsp kosher salt
• 0.5 tsp black pepper
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 1 lemon lemon wedges

Instructions

1. Pat the salmon fillets completely dry with paper towels, then leave them on the counter for 10 minutes to take the chill off so they sear instead of steam.
2. Stir the smoked paprika, garlic powder, onion powder, thyme, oregano, cayenne, salt, and black pepper together in a small bowl until it smells deeply toasty and even in color.
3. Brush the flesh side of each fillet lightly with olive oil, then press the spice blend on in a thick, even coat so it forms a crust when it hits the pan.
4. Set a cast-iron skillet over medium-high heat for 4-5 minutes until a drop of water vaporizes on contact and the surface looks faintly hazy with heat.
5. Lay the fillets in flesh-side down and sear undisturbed for 3-4 minutes, until the crust is deep mahogany-brown and lifts cleanly without sticking.
6. Flip the fillets, drop the butter into the pan, and tilt to spoon the foaming butter over the top for 3-4 minutes, until the thickest part flakes with gentle pressure and reaches 125-130°F for medium.
7. Rest the salmon 2 minutes off the heat, then finish with a squeeze of fresh lemon over each fillet just before serving.

Nutrition (per serving)

Calories

415

Protein

36 g

Fat

28 g

Carbs

3 g