Sumac-Spiced Blackened Salmon
A moist and tender salmon fillet spiced to perfection.
- Author: Caroline Phelps
- Prep Time: 5 minutes
- Cook Time: 7 minutes
- Total Time: 12 minutes
- Yield: 2 people 1x
- Category: Fish and seafood
- Method: Pan frying
- Cuisine: Middle Eastern
For the seasoning
- 2 teaspoons paprika
- 1 teaspoon ground sumac
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon garlic powder
- 1/2 tablespoon dried oregano
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 12 ounce salmon fillet (pin bones removed, skin on)
- 1 lemon (zested and sliced into wedges)
- 2 tablespoons extra virgin olive oil
- Put all the ingredients for the seasoning in a bowl and stir.
- Lay the salmon, skin down, on a plate or cutting board and brush a little olive oil on top.
- Dip the skinless part (the part with the olive oil brushed on) into the blackened spice mix. Set aside.
- In a large skillet over medium high heat, add olive oil. When the oil begins to smoke, turn the heat off and add salmon, flesh side down (the side with the spices). Turn the heat back on and cook for 2-3 minutes.
- Flip the salmon and cook the other side for 3-4 minutes, until the skin is crispy.
- Transfer to a plate, skin side up. The reason why the skin is up is to prevent it from getting soggy.
- Top with lemon zest and serve with lemon wedges.
- Serving Size:
- Calories: 361
- Sugar: 0.9 g
- Sodium: 1298 mg
- Fat: 22.5 g
- Saturated Fat: 3.5 g
- Carbohydrates: 4.5 g
- Fiber: 1.5 g
- Protein: 38.5 g
- Cholesterol: 86.7 mg
Keywords: recipe, healthy, main