3 Ingredient Blackened Salmon

You’ll want about 8oz of salmon per person. Cut your salmon into individual portions, or even better, ask your fishmonger to do it for you. She is happy to do it and her knife is probably sharper than yours.

Season each piece of fish with salt and pepper, then cover in blackened seasoning.

Heat olive oil in a frying pan over medium high heat. It should be hot but not smoking. Place fish skin side down in the frying pan (I absolutely love this one).

Cook until the fish looks cooked (opaque) halfway up the side, 5-8 minutes, then flip. Continue cooking until the salmon reaches your desired level of doneness, 5-8 more minutes. I like mine cooked through, although plenty of people enjoy theirs more rare.

You can see the rice cooking away on it’s own in the background of the above photo. The Instant Pot is a fantastic rice cooker and is worth having even if that is all you use it for.

Optional: remove the skin by peeling gently up on one corner, then lifting it off. It comes off pretty easily. Some people really enjoy eating crispy salmon skin, but removing it prior to serving is traditional.

My family loves it with basmati rice and broccoli. Cauliflower rice works well too if you’re looking to up your vegetable game.

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Three Ingredient Blackened Salmon

Everyone's favorite salmon recipe. Flavorful crispy exterior, and ridiculously easy to make.

Course Main Course

Cuisine American

Keyword Dinner, Easy, Fast, Salmon

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 4

Ingredients

• 2 pounds salmon filet
• 1/4 cup blackened seasoning
• 2 tablespoons olive oil

Instructions

1. You'll want about 8oz of salmon per person. Cut your salmon into individual portions, or even better, ask your fishmonger to do it for you. She is happy to do it and her knife is sharper than yours.

2. Heat olive oil in a frying pan over medium high heat. It should be hot but not smoking. Season each piece of fish with salt and pepper, then cover in blackened seasoning.

3. Place fish skin side down in the frying pan (I absolutely love this one). 

4. Cook until the fish looks cooked (opaque) halfway up the side, 5-8 minutes, then flip.

5. Continue cooking until the salmon reaches your desired level of doneness, 5-8 more minutes. I like mine cooked through, although plenty of people enjoy theirs more rare.

6. Optional: remove the skin by peeling gently up on one cover, then lifting it off. It comes off pretty easily. Some people really enjoy eating crispy salmon skin, but removing it prior to serving is traditional.