Blackened Salmon with Lemon Butter
Turn dinner into a flavor-packed experience with this Blackened Salmon with Lemon Butter a bold, smoky, and irresistibly delicious dish! Perfectly seasoned salmon is seared to create a crispy, blackened crust, then topped with a rich, zesty lemon butter sauce that enhances every bite.
Ingredients
- For the Blackened Salmon
- 4 salmon fillets (about 6 oz / 170g each), skin-on or skinless
- 2 tablespoons olive oil or melted butter
- 1 tablespoon paprika (smoked for deeper flavor)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon cayenne pepper (adjust to taste)
- ½ teaspoon salt
- ½ teaspoon black pepper
- For the Lemon Butter Sauce
- 4 tablespoons unsalted butter
- 2 cloves garlic, minced
- Juice of 1 lemon (about 2 tablespoons)
- Zest of ½ lemon
- 2 tablespoons fresh parsley, chopped
Instructions
- Step 1: Season the Salmon : Pat salmon fillets dry with paper towels.In a small bowl, mix paprika, garlic powder, onion powder, thyme, oregano, cayenne, salt, and pepper.Brush salmon with olive oil or butter, then generously coat with spice mixture on all sides.
- Step 2: Sear the Salmon : Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat until hot.Add a drizzle of oil.Place salmon fillets flesh-side down and cook for 3–4 minutes without moving to create a crust.Flip and cook another 3–4 minutes until salmon is opaque and flakes easily with a fork.Tip: Thicker fillets may need an extra 1–2 minutes on lower heat after searing.
- Step 3: Make the Lemon Butter Sauce : In a small saucepan (or the same skillet after removing salmon), melt butter over medium heat.Add garlic and sauté for 30 seconds until fragrant.Stir in lemon juice, zest, and parsley.Drizzle over salmon just before serving.