The Secret to Super Quick Blackened Salmon with Lemon Caper Aioli
Salmon is my go-to when I need a quick dinner. Even if it is completely frozen, it will be cooked to a perfect medium in around 10 minutes. I'm going to share my secrets to making Super Quick Blackened Salmon so this Omega-3 powerhouse can become a weekly go-to for you, too.
How to Make Blackened Salmon
While you can certainly season the fillets with only salt and pepper, with a few extra spices, you can amp up your midweek meal to dinner party status. I am using my blackened spice mix. I make my own because it's cheaper and you can control the quality of the spices. See all my favorite spice blends here, but here are the spices you will need to have on hand for this one.
Sea salt
Granulated garlic
Black pepper
Dried thyme
Granulated onion
Paprika
Chili powder (preferably ancho chile)
Cayenne (omit for mild, add more for extra spicy)
Oregano
What to Serve with Blackened Salmon
I have included my favorite easy sauce to serve with salmon - Lemon Caper Aioli. It's basically a tartar sauce, but has so much flavor!! Add a big arugula salad or other veggies and you have an easy Whole30 and paleo-friendly meal in about 20 minutes. I've also made this into a quick salad by simply laying the salmon in the middle of a big salad of veggies, hard boiled eggs and boiled potatoes.
Where to get the best Salmon
Wild salmon is the only way to go to make sure you are getting the lowest pesticides and other junk and getting the most flavor. Most grocery stores and warehouse stores now carry some type of wild caught salmon. There are several varieties of wild salmon with Copper River and Sockeye being the most expensive and strongest flavor. Keta salmon has a milder flavor, is less expensive and has slightly more protein.
Secrets for Making Super Quick Salmon
First off, did you forget to thaw the salmon like I always do?
Take it out of the package and run a little cold water over the flesh side to knock off ice layer.
Set it skin-side down on paper towels.
Season well and let the fillets sit for a bit while you prepare the rest of your meal.
Cook the salmon just before serving.
Blackened Salmon with Lemon Caper Aioli
Ingredients
- 1 tbsp sea salt
- 1 tbsp granulated garlic
- 1 1/2 tsp black pepper
- 1 ½ tsp dried thyme
- 1 ½ tsp granulated onion
- 1 tsp paprika
- 1 tsp chili powder (preferably ancho chile)
- ½ tsp cayenne (omit for mild, add more for extra spicy)
- 2 tsp oregano
- 1/3 cup mayonnaise
- Juice of 1 lemon
- 1 tbsp chopped red onion or shallot
- 1 tsp minced garlic
- 1 tbsp capers
- Salt and pepper to taste
- 4 salmon fillets (or however many you are serving)
- Blackened Spice Mix as needed
- Avocado Oil for cooking
- Veggies for serving
Instructions
- Spoon spices into a large jar or bowl. Shake or mix together and store in a jar. Store what's left in a small jar
- Whisk everything together in a small bowl and set aside.
- Liberally coat the salmon with the blackened seasoning and let stand at room temp if still frozen or place back in fridge if completely thawed.
- Prepare any sides you are making and whisk up the Aioli.
- Heat a large cast iron skillet over medium high heat. When smoking, add the avocado oil just to barely cover the bottom of the pan. Lay the salmon skin side up in the pan in a single layer and don’t touch again for 3-5 minutes. When the salmon has turned much lighter opaque pink color about one-third of the way up the side and releases easily from the pan, flip it and cook skin-side down until the bottom third turns opaque pink.
- Remove and serve immediately with veggies and Lemon Caper Aioli.