Blackening simply means encrusting something with delicious FLAVOR.
“It’s hard to make the color black,” said Ms. Harper the other day as she sat coloring, keeping me company as I prepared this amazing blackened salmon, sides, and a dessert for her mother’s dinner party that night.
“What?” I asked distractedly. I mean, yes, I am a very attentive babysitter, but I was just at a crucial point of trying a showoff-y chef move: a flip of my blackened salmon in the air like a salmon swimming upstream and jumping up to catch a June bug. And, much to my amazement, this came off with such ease that I, too, sat in amazement at my culinary prowess.
Harper was not as enthusiastic. Apparently, such theatrics do little to entertain children. Without even a “Wow,” she just kept talking: “You said Blackened Salmon for dinner, and I was saying it’s hard to make the color black with crayons. I mean, if you run out of your black crayons. I’ve tried mixing brown with red and blue, but it doesn’t work. So how are you going to make fish black?”
“Magic, colored spices,” I said mysteriously, “that make fish taste dee-licious… spices that are all red, amber, and brown colors that make it a nice dark brown when you fry it, not really black, Ms. Harper.”
By then, she was deep into coloring a dolphin in her The Fish of the Sea coloring book.
“I like salmon,” she said. “I liked those salmon patties you made.”
“Then you’ll love this even more and gobble it right up,” I assured her.
Just then, I heard the patter of some very tiny feet padding toward the kitchen and a mother stomping hurriedly after them. I knew it was time to get my accompanying sides and dessert (all detailed below in our Serving Suggestions) together to display atop their glittering red granite (so beautiful) buffet table. As all the guests said, it was amazing—both looking and tasting.
Blackened Salmon: Why You and Your Family Will Be in Amazement of Its Yumminess
Food trends come and go. But blackened chicken, salmon, and shrimp haven’t gone anywhere. They’re just called Cajun Salmon, Creole Shrimp, Spicy Seafood Medley, or whatever else is “in” at the time because cooking fish in any type of fat and spices has been going on long before our time.
Ever since a chef had a canister of salt and pepper and some kind of crushed red spices around, they’ve been cooking fish and frying it with various types of butter, compound butter, oils, batters, and spice combinations because everyone wants to experiment to find fantastic flavors.
But yes, blackening became a big trend back in the 80s—right after disco—when Paul Prudhomme popularized this technique of dipping proteins in butter or olive oil and sprinkling them with a mixture of spices like paprika, chili peppers, salt, pepper, garlic powder, onion powder, and other herbs of choice. The spices brown a bit on the outside, encrusting fish, chicken, and shellfish in delicious, swoon-worthy flavors.
How to Make Ahead and Store?
Blackened salmon should be kept in the refrigerator in an airtight container or wrapped in plastic wrap. Storage baggies are fine, too. Keep salmon at the most three days, including the day of service. According to Epicurious, you don’t want to freeze blackened salmon. It becomes too tacky upon thawing and reheating. So, eat up. If you’re struggling with leftover ideas, tuck them in a tortilla and have salmon tacos with green or red chili sauce or something. Or spread it on a bagel with cream cheese.
Is This Dish Gluten-Free?
Farm-raised salmon are often fed a feed containing wheat. So, to be on the safe side, buy fresh or wild-caught salmon. Most single spices are gluten-free, but if you use a Cajun or spice blend of any kind, check for preservatives that might contain gluten. If you use the single spices listed here, you’ll be GF-safe.
How to Make a Spicy Blackened Salmon
Sure. Step up your use of cayenne pepper a bit here, or add some ground red pepper flakes until your spice mix has just the kick you’re seeking.
Serving Suggestions
Jillian and Family’s Blackened Salmon Dinner Soiree included blackened salmon, Roasted Asparagus and Mushrooms, this creamy, dreamy Orzo Pasta with Tomatoes, Garlic, Butter, and Parsley, and this delicious Waldorf Salad. The salad is great year-round because there are always good, yummy apples. And, for desserts, to stun her guests but leave me energy for homework, I served this easy but oh-so-elegant Raspberry Galette (just because it’s pictured with blueberries here, doesn’t mean you cannot substitute virtually any blue or red or blackberry). And may I say that raspberries against that rustic tart dough looked especially elegant.
Blackened Salmon
Ingredients
- 4 salmon fillets 6 ounces each
- 2 tablespoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1 lemon cut into wedges
Instructions
- Pat the salmon fillets dry with paper towels.
- In a small bowl, mix together paprika, garlic powder, onion powder, thyme, oregano, cayenne pepper, salt, and black pepper.
- Rub each fillet with olive oil, then coat evenly with the spice mixture.
- Heat a large skillet over medium-high heat. Once hot, add the salmon fillets, skin-side down, and cook for 3-4 minutes until the skin is crispy.
- Flip the fillets and cook for an additional 3-4 minutes on the other side or until the salmon is cooked through and flakes easily with a fork.
- Serve the salmon with fresh lemon wedges.
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