What is sumac, and why is it used in this recipe?

Sumac is a spice with a tangy, lemony flavor. It adds a unique and zesty twist to the traditional blackened salmon seasoning, giving the dish a bright and flavorful profile.

Can I substitute sumac with another spice?

If you don't have sumac, you can try using lemon zest or a combination of lemon juice and paprika to mimic its citrusy flavor.

Do I need to remove the skin from the salmon fillets before cooking?

It's a matter of preference. You can leave the skin on for cooking, and it will help hold the fillets together. Some people prefer to remove the skin after cooking for easier consumption.

How to tell if salmon is fully cooked?

The time to cook salmon can change based on how thick it is and how well you like it cooked. To be sure it's done, use a thermometer. Salmon is safe at 145°F, but if you want it a bit pink in the middle, go for 125°F to 135°F.

What sides to serve with blackened salmon?

Blackened salmon pairs wonderfully with a variety of side dishes. You can keep it simple with options like rice or quinoa along with a fresh green salad. If you're looking to add more depth, consider serving it with roasted vegetables such as asparagus, zucchini, or cauliflower, which are always crowd-pleasers.

Sumac Blackened Salmon

Description

Try this Sumac Blackened Salmon recipe for a burst of zesty flavor in every bite. Quick, easy, and delicious.

Ingredients

Scale

4 (4-ounce) salmon fillets, skin on or off
3 teaspoons smoked paprika
1 tablespoon ground sumac
2 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoons dried oregano
2 teaspoons dried thyme
2 teaspoons salt
¼ teaspoon cayenne pepper, more or less to taste
2 tablespoons extra-virgin olive oil
2 tablespoons butter, melted
1 lemon cut into wedges
Flat leaf parsley, minced, optional

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Instructions

Put the salmon on a plate, skin side down, and gently pat dry.
In a small bowl, mix together paprika, ground sumac, garlic powder, onion powder, oregano, thyme, salt, and cayenne.
Drizzle 1 tablespoon of olive oil over the salmon, then massage the spice mixture onto the salmon, ensuring it's thoroughly coated.
In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the salmon fillets with the flesh side down. Let them cook without disturbance until the surface turns blackened, approximately 2-3 minutes. Carefully flip the fillets and add the butter. Continue cooking over medium heat until the skin becomes crispy and the fish flakes easily with a fork, which should take another 5-6 minutes. During this time, occasionally tilt the pan and use a spoon to drizzle the melted butter from the pan over the blackened salmon.
Transfer the salmon to serving plates, squeeze some lemon over it, and optionally, garnish with parsley.

Notes

Storing: Put any leftover salmon in a sealed container in the refrigerator for 3-5 days.

Reheating: You can warm it up in the microwave, but it'll be less dry if you heat it on the stove. Use low heat for 5-7 minutes with a bit of extra oil. Don't heat it too long to keep it from getting too dry.

Freezing: If you want to freeze it, use a flat freezer-safe container or wrap it in plastic and put it in a freezer bag. You can enjoy the salmon for up to 4 months after freezing. Just remember to thaw it in the fridge overnight before reheating.

Prep Time: 5 min
Cook Time: 15 min
Category: Salmon recipes
Cuisine: American

Nutrition

Calories: 315 kcal
Sugar: 1 g
Sodium: 679 mg
Fat: 23 g
Carbohydrates: 2 g
Fiber: 0 g
Protein: 18 g