Easy and Delicious Blackened Salmon

Easy blackened salmon on crunchy green crispy kale! 🥬

The secret is that you’re not actually burning the salmon, just seasoning it well so that the salmon absorbs the flavour and you are cooking it quickly in a high heat so the spices blacken on the salmon. It’s so easy once you’ve got the hang of it and you’ll want to try it with chicken, too! 

Ingredients for salmon:

1 500g prime fillet salmon

4 tbsp olive oil or sunflower oil

4 tbsp fajita seasoning (or paprika, chili powder, onion powder, etc)

1 tbsp garlic powder

How to:

Put your salmon skin-side down on a plate and sprinkle spices generously on top of the no-skin side. This should be enough to make a layer of spices across the entire side of the salmon. 

Heat a pan with your oil until very hot (on a medium heat). Carefully place your salmon seasoning side down into the pan and leave to cook without moving for the first few minutes. After about 3 minutes, check on the salmon and if blackened on the side face down, you can flip to ensure thorough cooking for about 3-4 more minutes on a medium to low heat. This can depend on the thickness of your fillet so just check the salmon as you flake it (should flake easily when cooked) and so that brings us to… Turn the heat off. Flip onto side seasoning down and peel away the skin. Using a fork, flake your salmon! (If not flaming easily, it may need a little more time cooking and you can just turn the heat back on, but it will cook quickly so keep an eye on it.) Once flaked, I’ve served with crispy kale, but you can also opt for sautéed or steamed for a healthier option! 

This salmon is also perfect in tacos, and the method can be used for other fish, too!! I’m pretty much obsessed and want to try some different seasonings with this.. been eyeing up the spice section at the supermarket for my next blackened fish!!! My fish was from Waitrose as I’m finding their fish section lately to be fab, and they have 20% off on Friday’s for MyWaitrose members... woo!!