Sumac Blackened Salmon Fillets (Print)
Salmon combines with sumac, paprika, and herbs for a smoky, zesty flavor topped with a buttery finish.
# What You'll Need:
→ Fish and Seasoning
01 -
4 4-ounce salmon fillets, skin on or off
02 -
3 teaspoons smoked paprika
03 -
1 tablespoon ground sumac
04 -
2 teaspoons onion powder
05 -
2 teaspoons garlic powder
06 -
2 teaspoons dried oregano
07 -
2 teaspoons dried thyme
08 -
2 teaspoons salt
09 -
¼ teaspoon cayenne pepper, adjustable to taste
→ For Cooking and Garnish
10 -
2 tablespoons extra-virgin olive oil
11 -
2 tablespoons butter, melted
12 -
1 lemon, cut into wedges
13 -
Flat leaf parsley, minced (optional)
# How to Make It:
01 -
Put the salmon on a plate, skin side down, and gently pat dry.
02 -
In a small bowl, mix together paprika, ground sumac, garlic powder, onion powder, oregano, thyme, salt, and cayenne.
03 -
Drizzle 1 tablespoon of olive oil over the salmon, then massage the spice mixture onto the salmon, ensuring it’s thoroughly coated.
04 -
In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the salmon fillets with the flesh side down. Let them cook without disturbance until the surface turns blackened, approximately 2-3 minutes. Carefully flip the fillets and add the butter. Continue cooking over medium heat until the skin becomes crispy and the fish flakes easily with a fork, which should take another 5-6 minutes. During this time, occasionally tilt the pan and use a spoon to drizzle the melted butter from the pan over the blackened salmon.
05 -
Transfer the salmon to serving plates, squeeze some lemon over it, and optionally, garnish with parsley.
# Additional Notes:
01 -
Store leftover salmon in a sealed container in the refrigerator for 3-5 days.
02 -
Reheat on the stove over low heat for 5-7 minutes with a bit of extra oil to keep it moist.
03 -
Freeze by placing it in a flat freezer-safe container or wrapping in plastic and storing in a freezer bag for up to 4 months. Thaw in the refrigerator before reheating.