Sumac Blackened Salmon

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5 from 1 vote

Sumac Blackened Salmon

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

Prep Time5

Cook Time15

Course: Salmon recipes

Cuisine: American

Keyword: blackened salmon, salmon recipes, sumac blackened salmon

Servings:

Author: chefjar

Ingredients

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

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.

Nutrition