Easy Blackened Salmon or Tilapia Recipe
Blackened salmon or tilapia is a fantastic way to bring bold flavors to your dinner table. Coated in a smoky, spicy seasoning blend and seared to perfection, this dish is quick to prepare and works well with a variety of sides. Whether you’re a fan of the richness of salmon or the mildness of tilapia, this recipe ensures a flavorful, flaky fish every time.
Ingredients
For the Blackened Seasoning:
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon cayenne pepper (adjust to taste)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For the Fish:
- 4 fillets of salmon or tilapia (6 oz each)
- 2 tablespoons olive oil or melted butter
- Lemon wedges (for serving)
- Fresh parsley (chopped, for garnish)
Preparation
Step-by-Step Instructions:
- Prepare the Seasoning:
In a small bowl, combine all the seasoning ingredients: smoked paprika, garlic powder, onion powder, thyme, oregano, cayenne pepper, salt, and black pepper. Mix well. - Season the Fish:
Pat the fish fillets dry with paper towels. Brush both sides of each fillet with olive oil or melted butter. Generously coat the fish with the seasoning mix, pressing it onto the surface to adhere. - Heat the Pan:
Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat until very hot but not smoking. Add a tablespoon of oil to the pan. - Cook the Fish:
- For Salmon: Place the fillets skin-side down first. Cook for 4-5 minutes on the first side until the crust is blackened and the flesh is opaque about halfway up the fillet. Flip and cook for another 3-4 minutes.
- For Tilapia: Cook each side for 3-4 minutes, or until the fish is opaque and flakes easily with a fork.
- Serve:
Transfer the fish to a serving plate. Garnish with fresh parsley and serve with lemon wedges.
Variations
- Less Spicy Option: Reduce or omit the cayenne pepper for a milder flavor.
- Garlic Butter Blackened Fish: After searing the fish, drizzle with garlic butter for an extra layer of flavor.
- Baked Blackened Fish: Season the fillets and bake at 400°F (200°C) for 12-15 minutes for a healthier, oil-free preparation.
- Grilled Blackened Fish: Cook the fillets on a preheated grill over medium-high heat for 3-4 minutes per side.
Cooking Notes
- Type of Pan: A cast-iron skillet works best for achieving a proper blackened crust, but any heavy-bottomed skillet will do.
- Ventilation: Blackening fish can create smoke. Turn on your kitchen fan or open a window to ensure proper ventilation.
- Fish Selection: Choose fresh, firm fillets. Both salmon and tilapia work well with the blackened seasoning, but you can also try cod, mahi-mahi, or catfish.
Serving Suggestions
- Pair with creamy coleslaw, roasted vegetables, or garlic mashed potatoes for a hearty meal.
- Serve over a bed of rice, quinoa, or salad greens for a lighter, wholesome option.
- Add a dollop of tartar sauce or a drizzle of Cajun aioli for a zesty finish.
Tips for Success
- Don’t Overcrowd the Pan: Cook the fish in batches if necessary to ensure a crispy crust.
- Handle Gently: Use a wide spatula to flip the fillets without breaking them.
- Check for Doneness: Fish is done when it flakes easily with a fork and the internal temperature reaches 145°F (63°C).
- Make It Ahead: The seasoning mix can be prepared in advance and stored in an airtight container for up to 6 months.
Timing
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
Nutritional Information (Per Serving – based on salmon):
- Calories: 280
- Protein: 34g
- Carbohydrates: 2g
- Fat: 15g
- Sodium: 400mg
- Fiber: 1g
FAQs
1. Can I use frozen fish?
Yes, just thaw the fish completely and pat it dry before seasoning and cooking.
2. What’s the difference between blackened and grilled fish?
Blackened fish is coated in a spice mix and cooked in a hot skillet to create a flavorful crust. Grilled fish is typically cooked over an open flame or on a grill.
3. Can I use this seasoning for chicken or shrimp?
Absolutely! The seasoning works wonderfully for chicken breasts, thighs, or shrimp. Adjust cooking times accordingly.
4. Why is my fish sticking to the pan?
Ensure the pan is properly heated and well-oiled before adding the fish. Avoid moving the fish too early during cooking.
5. Can I make this dish without oil?
Yes, bake or grill the fish for an oil-free preparation, but you might not achieve the same crust.
Conclusion
Blackened salmon or tilapia is a quick and flavorful dish that brings restaurant-quality results to your home kitchen. With its smoky, spiced crust and tender, flaky texture, it’s perfect for weeknight dinners or special occasions. Try this recipe tonight and enjoy a bold, satisfying meal!