Simple blackened salmon topped with a tangy, garlicky cilantro-lime compound butter.
- 2 6-8 ounce salmon filets, skin removed
- 4 tablespoons blackening seasoning (such as Old Bay)
- 1 tablespoon olive oil
- 2 lime wedges for garnish
Cilantro lime butter
- 3 tablespoons butter
- 1 teaspoon garlic, minced
- 1/2 lime, juice squeezed
- 2 tablespoons cilantro, minced
- 1 1/2 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon ground dried thyme
- 1 teaspoon ground black pepper
- 1 teaspoon cayenne pepper
- 1 teaspoon dried basil
For the cilantro lime butter
- Place butter in a small bowl and microwave for 10 seconds, enough to slightly soften but not melt. Add garlic, cilantro, and lime juice.
- Use a fork to mix the butter together until combined. Spoon onto a small sheet of foil, forming a line, and then roll tightly to create a cylinder resembling a stick of butter. Place in the fridge for about 5 minutes and then set aside.
For the salmon
- Season each salmon filet with blackening seasoning until fully coated (about 2 tablespoons of blackening seasoning per salmon filet). Squeeze a little lime juice over each side of each filet and rub in.
- Place 1 tablespoon of olive oil in a cast iron skillet on medium-high heat. Sear salmon for 3-4 minutes per side, flipping once, for medium. Sear 4-5 minutes per side if you prefer your salmon more flakey through the center.
- Top each salmon filet with a slice of cilantro lime butter and serve with a lime wedge.
Remove cilantro lime butter from refrigerator 5 minutes before serving to bring to room temperature.
- Serving Size: 1 piece
- Calories: 537
- Sugar: 2g
- Sodium: 241mg
- Fat: 34.1g
- Saturated Fat: 13.4g
- Carbohydrates: 10.6g
- Fiber: 4.1g
- Protein: 51.8g
- Cholesterol: 158mg
Keywords: blackened salmon, how to blacken fish, cilantro lime butter