Blackened Salmon

This blackened salmon recipe is a perfect combination of smoky, spicy, and savory flavors that create a beautifully caramelized crust while keeping the fish tender and juicy inside. The spice blend enhances the richness of the salmon, and the crispy skin adds a satisfying texture. A squeeze of fresh lemon and a sprinkle of herbs give this dish a vibrant, fresh finish. It’s quick, flavorful, and ideal for pairing with Day 17 Wine.

Yields: 4 servings

Ingredients:

• 4 (6-ounce) skin-on salmon fillets
• 1 tablespoon paprika
• 1 teaspoon light or dark brown sugar
• 1 teaspoon kosher salt
• ¾ teaspoon onion powder
• ¾ teaspoon garlic powder
• ½ teaspoon cayenne pepper
• ½ teaspoon dried oregano
• ½ teaspoon dried thyme
• 2 tablespoons unsalted butter
• 1 lemon, cut into wedges
• Chopped fresh parsley or thyme for serving

Instructions:

1. Prepare the salmon: Place the salmon fillets on a large plate, flesh-side up, and gently pat them dry with paper towels to remove excess moisture.
2. Make the spice blend: In a small bowl, mix together the paprika, brown sugar, kosher salt, onion powder, garlic powder, cayenne pepper, dried oregano, and dried thyme.
3. Butter and season the salmon: In a separate small bowl, melt the butter. Brush the flesh side of the salmon fillets with the melted butter, then evenly sprinkle the spice mixture over the flesh of the fillets. Lightly press the spices into the fish to help them adhere.
4. Cook the salmon: Heat a large cast-iron skillet (or other heavy-bottomed pan) over medium heat. There’s no need to add oil; the butter on the salmon will provide enough fat. Turn on the exhaust fan and open a window to help with smoke. Once the pan is hot (a droplet of water should dance on its surface), place the salmon fillets in the skillet, flesh-side down, one at a time. Cook undisturbed for 2 to 3 minutes until the surface is blackened. Avoid peeking too often to ensure the salmon gets a deep, dark color. 
5. Flip and finish cooking: Carefully flip the fillets over. Continue cooking for an additional 5 to 6 minutes, depending on the thickness of your fillets, until the skin is crispy and the fish is cooked through. The internal temperature should reach 145°F and the fish should flake easily when tested with a fork.
6. Serve: Squeeze fresh lemon juice over the salmon fillets and transfer them to serving plates. Garnish with freshly chopped parsley or thyme. Serve immediately with extra lemon wedges on the side. Pair with your favorite roasted vegetables and a glass of Day 17 wine. 

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