PAIRS WELL WITH A STRONG RED WINE. JUST SAYIN’…

I like to pair blackened salmon with pan fried asparagus and a strong red wine like Shiraz.  Malbec or Cabernet Sauvignon also works well!

To Start

Combine the smoked paprika, garlic powder, black pepper and celery salt (optional) in a small bowl and combine well.  I like to stir with a fork until spices are fully blended.  Alternately you can buy pre-made blackening seasoning if you wish.  Old Bay makes a blackening seasoning that we have used before we started making our own by blending the spices ourselves.

Sprinkle the spice mix on the salmon filets coating both sides liberally.

The Cook

Add the butter and olive oil to a small frying pan and place the burner on a medium – medium high temperature.

Once the butter and oil gets hot (butter starts to bubble a bit) roll the pan around a bit to combine the oil and butter.

Place the filets in the pan and cook for 3 – 4 minutes.

Check if well browned/blackened to your liking and turn them over.

The second side usually will cook faster due to the filets being hotter and the burner and pan being at full temp so check after about three minutes.  Cook until blackened to your liking.

Remove from heat and serve!

This meal is super keto friendly.  Be sure to check out my entire Keto Friendly section here!

Blackened Salmon

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Serves: 2 Prep Time: 5 minutes Cooking Time: 10 minutes 10 minutes

Nutrition facts: 224 calories 13 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• (2) 5 oz. salmon filets
• 1 tsp. butter
• 2 tsp. olive oil
• spice rub:
• 1 tbsp. smoked paprika
• 1 tsp. garlic powder
• 1 tsp. black pepper
• 1/2 tsp. celery salt (optional)

Instructions

1. Combine the smoked paprika, garlic powder, black pepper and celery salt (optional) in a small bowl and combine well. I like to stir with a fork until spices are fully blended.
2. Sprinkle the spice mix on the salmon filets coating both sides liberally.
3. Add the butter and olive oil to a small frying pan and place the burner on a medium - medium high temperature.
4. Once the butter and oil gets hot (butter starts to bubble a bit) roll the pan around a bit to combine the oil and butter.
5. Place the filets in the pan and cook for 3 - 4 minutes.
6. Check if well browned/blackened to your liking and turn them over.
7. The second side usually will cook faster due to the filets being hotter and the burner and pan being at full temp so check after about three minutes.  Cook until blackened to your liking.
8. Remove from heat and serve!

Notes

If your salmon filets are quite thick you may want to reduce to a slightly lower heat setting and cook longer on each side. This will allow the salmon to cook through to the middle without over blackening the outside. Salmon is done when it feels firm to the touch and flakes easily. (Note for comparison how the salmon is soft and flexible when raw) If you prefer a more definitive way, use and instant read thermometer and cook to an internal temp of 145 F.

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