Salmon is often referred to as the “king of fish,” and is renowned for its exceptional taste and numerous health benefits. So, when it comes to Pan Seared Blackened Salmon, this rich and succulent fish takes on a whole new level.
The marriage of blackened salmon, spicy jalapeño crema, fluffy rice, and fresh salad creates a well-balanced and satisfying meal.
The secret behind the incredible flavour of this dish lies in the blackening seasoning. This seasoning blend imparts a smoky, spicy, and slightly charred taste to the fish, resulting in a harmonious fusion of flavours.
This Pan Seared Blackened Salmon was cooked on my cooked in the Hestan Duel fuel oven using using Hestan Culinary NanoBond Cookware. Hestan and Hestan Culinary Ambassador. Opinions in this post are my own.
Ingredients
- Organic Salmon Filets
- Avocado oil
Creole Seasoning
The secret behind the incredible flavour of this dish lies in the blackening Creole seasoning. This seasoning blend imparts a smoky, spicy, and slightly charred taste to the fish, resulting in a harmonious fusion of flavours.
- Paprika
- Salt
- Granulated garlic
- Black pepper
- Granulated onion
- Cayenne pepper
- Dried oregano
- Dried thyme
Charred Jalapeño Crema
This creamy, zesty sauce adds a delightful kick and a touch of smokiness to the dish. The result is a velvety, slightly spicy crema that perfectly balances the flavours of the salmon.
- Cilantro
- Sour cream
- Avocado
- Jalapeño
- Garlic
- Lime juice
- Honey
- Salt
For serving
To round out the dish, serve with a side of fluffy rice and a vibrant salad. The rice acts as a neutral base, absorbing the flavours of the salmon and crema, while the salad provides a refreshing and crisp contrast. We opted for village salad with a mix of cherry tomatoes, cucumber, and red onions, dressed with a tangy red wine vinaigrette. We also like to finish off the dish with zest and juice of a lime.
- Rice
- Salad
- Lime
Instructions
Prepare the Charred Jalapeño Crema
Char the jalapeño directly on a grill, gas stove burner or on a hot griddle pan.
Remove the jalapeño, place in a small bowl and cover with plastic wrap or a plate. Let steam for about 5 minutes. Using a paper towel wipe off charred skin, slice in half, remove seeds and finely dice.
Add all the crema ingredients into a food processor and pulse until smooth. Cover tightly and refrigerate until ready to use.
Prepare the Salmon
Pat dry with a paper towel.
In a small bowl or spice jar combine Creole spices together and mix to combine.
Liberally sprinkle the seasoning over the top, flesh side of the salmon.
Turn on your exhaust fan.
Heat a large skillet over medium-high and add the oil.
When the oil is just beginning to smoke, place the seasoned side of the salmon into the oil. Cook undisturbed for 2 to 3 minutes or until salmon naturally realizes from the pan. Carefully flip the salmon to the other side using a spatula. Continue to cook the salmon over medium heat, until the skin becomes crispy, approximately. 5 to 6 minutes.
Serve with a schmear of crema on the plate, a serving of rice and a simple village salad. Place the salmon over the crema and the rice, zest with lime and squeeze of lime juice. and enjoy!
Watch how this dish was made here
Top Tip:
To achieve a perfectly seared salmon fillet, it’s crucial to start with a hot, well-oiled skillet. The high heat helps create a beautiful, caramelized crust on the outside while preserving the tender and juicy flesh within.
Tried this recipe?
If you get the chance to try this recipe, please drop back and leave us a comment and rating. We would love to know what you think.
Cheers! James & Elaine
Pan Seared Blackened Salmon
Ingredients
- 2 x 12-ounce Organic Salmon Filets, centre cut, boned (or 4 x 6-ounce)
- 2 tablespoons avocado oil
Creole Seasoning
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 teaspoon granulated garlic
- ½ teaspoon black pepper
- ½ teaspoon granulated onion
- ½ teaspoon cayenne pepper
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
Charred Jalapeño Crema
- ¼ cup cilantro leaves and tender stems packed
- ⅓ cup sour cream
- 1 avocado
- 1 jalapeño charred
- 1 clove garlic
- 2 tablespoons lime juice
- 2 teaspoons honey
- ¼ teaspoon salt
For serving
- Rice
- Salad of your choice
- 1 lime zest and juice as desired
Instructions
Prepare the Charred Jalapeño Crema
- Char the jalapeño directly on a grill, gas stove burner or on a hot griddle pan. Remove the jalapeño, place in a small bowl and cover with plastic wrap or a plate. Let steam for about 5 minutes. Using a paper towel wipe off charred skin, slice in half, remove seeds and finely dice.
- Add all the crema ingredients into a food processor and pulse until smooth. Cover tightly and refrigerate until ready to use.
Prepare the Salmon
- Pat dry with a paper towel.
- In a small bowl or spice jar combine Creole spices together and mix to combine.
- Liberally sprinkle the seasoning over the top, flesh side of the salmon.
- Turn on your exhaust fan.
- Heat a large skillet over medium-high and add the oil.
- When the oil is just beginning to smoke, place the seasoned side of the salmon into the oil. Cook undisturbed for 2 to 3 minutes or until salmon naturally realizes from the pan. Carefully flip the salmon to the other side using a spatula. Continue to cook the salmon over medium heat, until the skin becomes crispy, approximately. 5 to 6 minutes.
For Serving
- Serve with a schmear of crema on the plate, a serving of rice and a simple village salad. Place the salmon over the crema and the rice, zest with lime and squeeze of lime juice. and enjoy!
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