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Blackened Salmon


Time: 15-20 minutes

Serves: 2

Inspired by: I can’t even remember the first time I had blackened fish, but it was one of the first ways that I enjoyed fish. This is so fast and easy and I love how crispy the outside of the fish gets, yet stays so moist inside. I also think this seasoning really enhances the flavors of salmon.

Supplies: Cast iron skillet


  • 3/4 pound wild salmon
  • 1 tablespoon olive oil (or avocado oil is a good choice for high heat cooking)
  • Approximately 2 teaspoons of Spice it Up …by Karen™


  • Heat your cast iron skillet so that it is searing hot (approximately 7 minutes over a gas stove). Make sure you have a powerful hood/fan or you might set off your smoke alarms and get a visit by the fire department!
  • Coat the fish lightly in olive oil and sprinkle on the spice.
  • Add olive oil to the hot skillet, let it heat up for about 30 seconds, and then place the salmon in the skillet.
  • Sear each side for 3-5 minutes until blackened, crisp and just barely cooked through. Alternatively, if you’d like a crispy exterior but not so black, the skin side and the top for about 2 minutes and then finish off in a 350 degree oven – approximately 10-12 more minutes. For thiner cuts or wild salmon that is lean, cut baking time to 6-8 minutes.

Wine Suggestions: A medium bodied red with some good fruit and a bit of spice on it would be perfect.  I’d recommend the same wines as suggested with the blackened chicken and because some salmon can be pretty fatty, I think that can also hold up well to some Bordeaux blends or other bigger reds that have softened with some age.

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