When you’re wondering what to season salmon with, this homemade blackened seasoning will liven up any fish or meat with some much-needed spice. It takes no time at all to make and I promise you will use it time and time again. Blackened salmon is a great midweek dinner idea when you’re short on time but fancy eating something more adventurous than plain grilled salmon.
Blackened salmon has quickly become a staple in our household since we tried it in Barbados earlier this year. We had blacked salmon at the gorgeous Fish Pot restaurant on the island’s West Coast. The salmon was juicy inside with a crisp and slightly spicy coating with cauliflower puree and creamed potato.
How do you make blackened salmon?
Blackening spice is ridiculously easy to make and will keep in the cupboard for ages. There are quite a few ingredients needed, but it’s just a case of throwing them together. In a sealable jar or container, add one or two tablespoons of cayenne pepper and two of garlic powder, according to taste.
Grab your herbs. Add tablespoons of dried basil, thyme and oregano, and dried onion granules. Then add the spices. Mix in tablespoons of paprika and ground cumin, for some deep and earthy heat. Finally, add the salt, pepper and sugar. Sprinkle in one and a half tablespoons of sugar and half a tablespoon of celery salt, ground black pepper, and ground pink peppercorns. All together that should give you about 13 tablespoons of blackened seasoning – enough to spice about six or seven portions of salmon.
Blackened seasoning for salmon fillets
To season salmon fillets, drizzle a little olive oil over both sides. This helps the blackening spice to stick to the fish. Simply sprinkle one tablespoon of the blackened seasoning per side. In a large frying pan, melt a knob of lightly salted butter over a medium heat before adding the salmon skin-down. Fry it for 2-3 minutes until crispy, then turn over and cook for another 2-3 minutes while the rest of the fillet cooks. Make sure the kitchen fan is switched on to the max because things can get a bit smoky.
We love eating blackened salmon with a side of salad, slaw and potatoes, but it goes well with most things. Likewise, mashed potato is a great option too, as we found while eating at the Fish Pot in Barbados.
Quick dinner idea: blackened salmon
Spice up your dinner with this simple recipe for blackened salmon. For a quick dinner idea any night of the week, make some homemade blackening spice and add it when you fancy some feisty Bajan heat.
If you’re looking for more Caribbean-style dinner ideas, try my honey glazed pork belly slices with a Bajan rum marinade. It’s ideal when you fancy something a little bit different for dinner and it works great on the barbecue too.
- 2 tbsp cayenne pepper
- 2 tbsp dried garlic powder
- 1 tbsp dried basil
- 1 tbsp dried thyme
- 1 tbsp dried oregano
- 1 tbsp dried onion granules
- 1 tbsp paprika
- 1 tbsp ground cumin
- 1 1/2 tbsp caster sugar
- 1/2 tbsp celery salt
- 1/2 tbsp ground black pepper
- 1/2 tbsp ground pink peppercorns
- 2 fillets salmon
- 2 tbsp extra virgin olive oil
- 4 tbsp blackening spice
- 1 knob of lightly salted butter
Mix all of the herbs and spices together in a sealable jar or container
Store in a dark and dry cupboard and enjoy for up to three months
Drizzle a little olive oil over both sides of the salmon fillets and sprinkle one tablespoon of the blackened seasoning on each side, so the salmon is lightly coated all over
Melt a knob of lightly salted butter over a medium heat in a large frying pan, before adding the salmon skin-down. Fry it for 2-3 minutes until crispy, then turn over and cook for another 2-3 minutes until the rest of the fillet is cooked
Serve with a side of salad, slaw and potatoes, or a bit of whatever you fancy