Serving a restaurant-worthy dish at home is easy with this boldly spiced blackened salmon. It is served on a bed of pearl couscous and finished with a drizzle of indulgent scallion butter.
Save this recipe!
Blackened salmon is one of my favorite ways to enjoy salmon - like in this Blackened Salmon Caesar Salad. The bold seasonings add so much mouth-watering flavor.
Add a side of pearl couscous and a finishing drizzle of butter, and this dish is sure to impress.
Jump to:
Why you will love this dish
- This salmon has a bold flavor and a melt-in-your-mouth texture.
- A two-step cooking method yields perfectly cooked salmon every time.
- Easy preparation with an impressive presentation.
What is blackening?
Blackening is a cooking method in which a spice mixture is rubbed on protein, such as chicken or seafood, and seared spiced-side down until "blackened".
Ingredient notes
- Salmon - I prefer Atlantic salmon fillets for this recipe. Both fresh and frozen salmon can be used. If using frozen, thaw completely.
- Spices - To achieve the bold flavor associated with "blackened" dishes, make a rub with chili powder, onion powder, garlic powder, thyme, oregano, salt, and pepper.
- Pearl couscous (aka Israeli couscous) is often thought to be a grain, but it is a type of pasta made from semolina flour. It's not fussy and it cooks quickly which makes it a great side dish option.
- Broth - I like to use broth instead of water to infuse more flavor. I use low-sodium broth so I can control the amount of salt. Both chicken and vegetable broth work fine.
- Scallions and butter are combined to make an easy sauce that is the perfect finishing touch for the salmon.
Step-by-step instructions
See the recipe card for complete instructions and ingredient amounts.
Couscous
- Heat a saucepan over medium heat. Add butter and when melted, add the pearl couscous. Stir to coat with the butter and cook for 3-5 minutes until lightly toasted.
- Add the broth and salt. (If not using low-sodium broth, reduce the amount of salt added). Stir and heat to boiling. Reduce the heat, cover, and simmer for 10-15 minutes until the broth is absorbed and the couscous is tender.
- Remove the heat, fluff with a fork, and cover to keep warm while cooking the salmon.
Blackened salmon
- Preheat the oven to 375 degrees.
- Combine the seasonings on a plate. Press the flesh side of each piece of salmon into the spices to coat.
- Heat oil in an oven-safe skillet over medium to medium-high heat. Add the salmon, flesh side down in the pan. Cook for 3-4 minutes until dark brown or blackened. Flip the salmon over.
- Transfer the skillet to the oven. Cook for 5-10 minutes until the salmon reaches an internal temperature of 145 degrees.
- While the salmon is in the oven, melt butter in a small pan. Stir in the chopped scallions.
- Spread the couscous on a platter. Top with the salmon and drizzle the scallion butter over the top.
Expert Tips
- Use the two-step, stove-to-oven method to ensure the salmon is cooked through perfectly. This prevents the exterior from overcooking and drying out.
- To remove the salmon skin before serving, slide a thin spatula between the flesh and the skin. The cooked salmon will slide off easily.
Recipe FAQs
A cast-iron pan helps to create the blackened crust, but it isn't required. Any heavy-duty, oven-safe skillet works fine.
While some recipes for blackened salmon call for brushing the salmon with butter before applying the spices, I haven't found this to be necessary. The spice mixture adheres to the salmon easily and using a fully heated pan will ensure a delicious blackened crust.
Try these seafood recipes next
Craving more? Subscribe to My Casual Pantry to get the latest recipes and ideas sent directly to your inbox.
📖 Recipe Card
Blackened Salmon with Scallion Butter
EQUIPMENT
Ingredients
Couscous
- 1½ tablespoons butter
- 1½ cups pearl couscous
- 2¼ cups low-sodium vegetable broth (or low-sodium chicken broth or water)
- ¾ teaspoon Kosher salt
Salmon
- ¾ teaspoon onion powder
- ¾ teaspoon garlic powder
- ¾ teaspoon thyme
- ¾ teaspoon oregano
- ¾ teaspoon chili powder
- ¾ teaspoon ancho chili powder
- ¾ teaspoon Kosher salt
- ¾ teaspoon black pepper
- 24-28 ounces skin-on salmon fillets (cut into 4 portions)
- 1 tablespoon olive oil
Scallion butter
- 4 tablespoons butter
- 2 scallions (chopped)
Instructions
Couscous
- Heat a saucepan over medium heat. Add butter and when melted, add the pearl couscous. Stir to coat with the butter and cook for 3-5 minutes until lightly toasted.
- Add the broth and salt. Stir and heat to boiling. Reduce the heat, cover, and simmer for 10-15 minutes until the broth is absorbed and the couscous is tender.
- Remove the heat, fluff with a fork, and cover to keep warm while cooking the salmon.
Salmon
- Preheat the oven to 375℉.
- Combine the seasonings on a plate. Press the flesh side of each piece of salmon into the spices to coat.
- Heat the oil in an oven-safe skillet over medium to medium-high heat. Add the salmon, flesh side down in the pan. Cook for 3-4 minutes until dark brown or blackened. Flip the salmon over.
- Transfer the skillet to the oven. Cook for 5-10 minutes until the salmon reaches an internal temperature of 145℉. Use an instant-read thermometer to check for doneness.
- To remove the skin before serving, slide a thin spatula between the flesh and the skin to separate. The cooked salmon will slide off easily.
Scallion butter
- While the salmon is in the oven, melt the butter in a small pan. Stir in the chopped scallions.
- To serve, Spread the couscous on a platter. Top with the salmon and drizzle the scallion butter over the top.
Notes
Nutrition
Nutritional information is an estimate and will vary depending on the exact amounts and specific ingredients used.
Comments
No Comments