Description
This Blackened Salmon recipe delivers a perfectly seared fillet coated with a flavorful blend of spices, finished with a luscious buttery honey lime sauce. It’s a quick and elegant dish perfect for a healthy dinner that’s packed with bold flavors and minimal fuss.
Ingredients
Scale
Salmon and Seasoning
- 4 (7 oz) salmon fillets (skinless or skin-on), about 1-inch thick
- Salt and freshly ground black pepper, to taste
- 1 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp cayenne pepper
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 1 Tbsp light olive oil or vegetable oil
- 1 Tbsp chopped fresh parsley (optional)
Buttery Honey Lime Sauce
- 2 Tbsp fresh lime juice
- 1 Tbsp honey
- 1/4 cup low-sodium chicken broth
- 3 Tbsp unsalted butter, cut into 1-Tbsp pieces
Instructions
- Heat the Pan: Pour oil into a 12-inch cast iron skillet and tilt the pan to coat the surface evenly. Heat over medium heat while preparing the salmon, monitoring the oil to prevent overheating and removing from heat if necessary.
- Season the Salmon: Season both sides of the salmon fillets with salt and freshly ground black pepper evenly.
- Prepare Spice Rub: In a mixing bowl, whisk together paprika, garlic powder, onion powder, cayenne pepper, dried thyme, and dried oregano. Sprinkle and spread this spice mixture evenly over the top surfaces of the salmon fillets.
- Sear the Salmon: Place the salmon fillets in the heated skillet with the spice-rubbed side facing downward. Let them sear undisturbed until the bottom is blackened, about 3 minutes.
- Cook the Other Side: Flip the salmon to the other side and cook until browned on the bottom and just cooked through, about 3 additional minutes. Reduce heat to medium-low if the exterior is browning too quickly before the inside cooks through.
- Remove Salmon: Transfer the cooked salmon fillets to serving plates and turn off heat under the pan.
- Mix Lime and Honey: While the salmon cooks, whisk the fresh lime juice and honey together in a small bowl or the now-empty spice bowl.
- Add Chicken Broth: Carefully pour chicken broth into the pan from the edge to avoid splashing; the hot pan will steam vigorously.
- Make the Sauce: Add the lime and honey mixture along with the pieces of butter to the pan. Stir gently until the butter is fully melted and the sauce is smooth. Season with salt and pepper to taste.
- Serve: Pour the buttery honey lime sauce generously over the salmon fillets and garnish with chopped fresh parsley if desired. Serve immediately.
Notes
- Use a cast iron skillet for the best blackening effect and even heat retention.
- Adjust cayenne pepper according to your preferred spice level.
- For a pescatarian option, substitute chicken broth with vegetable broth.
- The lime and honey sauce can be prepared while the salmon cooks to save time.
- Serve with steamed vegetables or a fresh salad for a balanced meal.
