Blackened Salmon with Scallion Butter

close up of salmon on a bed of couscous topped with scallion butter.

5 from 1 vote

Blackened Salmon with Scallion Butter

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.

Prep Time10

Cook Time30

Total Time40

Course: Main Dish

Cuisine: American

Servings:

Calories: 682kcal

Author: Abbey McDermott

Equipment

thermometer

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

Seasoning: If you are not using reduced-sodium broth, reduce the amount of salt added to the couscous.

Frozen salmon: If using frozen salmon, thaw completely before proceeding with the recipe.

Equipment: A cast-iron pan will help to create the blackened crust, but any heavy-duty, oven-safe skillet can be used. Be sure to start with a well-preheated pan.

Nutrition