Ingredients
Scale
- 2 6-ounce salmon fillets – Look for fresh, wild-caught salmon if possible, as it has a firmer texture and more vibrant flavor than farmed salmon. You can also use skin-on fillets for extra crispiness if preferred.
- 1/2 teaspoon kosher salt – Salt enhances the natural flavors of the fish, helping the seasoning mix adhere.
- 1/4 teaspoon black pepper – Freshly ground black pepper adds a touch of heat to balance the spices.
- 1/4 teaspoon onion powder – Onion powder adds depth and a savory note to the seasoning.
- 1/4 teaspoon garlic powder – A must-have in any spice blend, garlic powder contributes warmth and richness.
- 1/4 teaspoon smoked paprika – The smoked paprika is key to achieving that signature “blackened” crust with its rich, smoky flavor.
- 1/4 teaspoon dried oregano – Oregano adds an earthy, slightly floral flavor, enhancing the overall seasoning.
- 1/2 teaspoon chili powder – Chili powder brings a bit of heat and a hint of sweetness, rounding out the seasoning profile.
- 1 tablespoon + 1 teaspoon avocado oil – Avocado oil has a high smoke point, making it perfect for both searing the salmon and roasting it in the oven.
Instructions
1. Heat the pan:
- Place a cast-iron skillet or oven-safe frying pan on the stove over medium heat. Add 1 tablespoon of avocado oil and let it heat up until it shimmers. This ensures that the salmon will sear perfectly and develop a crispy crust.
2. Sear the salmon:
- Once the oil is hot, carefully place the salmon fillets in the pan, flesh side down. Let them sear for about 3 minutes without moving them. The fillets should develop a beautiful blackened crust.
- Pro tip: Don’t rush this step! Let the salmon cook undisturbed to ensure the crust forms properly. If it’s sticking to the pan, give it another 30 seconds before trying to flip.
3. Flip and finish in the oven:
- After 3 minutes, the salmon should be blackened and easily release from the pan. Use a spatula to carefully flip the fillets over so the skin side is facing up. If you’re using skin-on fillets, this will help keep the fish moist.
- Transfer the pan to the preheated oven and bake for 5-8 minutes. The exact cooking time will depend on the thickness of your fillets. You’re looking for the salmon to reach an internal temperature of 125-130°F (52-54°C) for medium doneness. If you prefer it well-done, cook it for a few minutes longer.
4. Remove and brush with oil:
- Once the salmon is cooked to your liking, remove it from the oven and brush it with some of the remaining avocado oil in the skillet for extra flavor and moisture.
5. Serve:
- Serve the salmon immediately with lemon wedges and fresh herbs, such as parsley or dill, if desired. The tangy lemon will add brightness, while the herbs complement the bold seasoning of the salmon.
Notes
- Don’t overcrowd the pan: Make sure your skillet is large enough to fit the salmon fillets without crowding. Overcrowding can prevent proper searing and may lead to uneven cooking.
- Check for doneness: If you’re not sure if your salmon is done, use a fork to gently flake the thickest part of the fillet. It should easily separate, and the flesh should be opaque. If it’s still translucent or feels too soft, give it a few more minutes in the oven.
- Searing technique: The key to a great blackened crust is a hot pan. Ensure that your oil is hot enough before adding the salmon. If the oil isn’t hot enough, the salmon may stick or not develop that crispy crust.
- Rest the salmon: Let the salmon rest for a few minutes after removing it from the oven. This helps the juices redistribute and keeps the fish tender and moist.
- Prep Time: 10 minutes
- Cook Time: 15 minutes