Blackened Salmon with Cilantro Lime Butter Recipe
Simple blackened salmon topped with garlicky cilantro-lime compound butter.
Servings: 2
Ingredients
- 2-3 6-8 ounce salmon filets skin removed
- 2-3 tablespoons blackening seasoning such as Old Bay
- 1 tablespoon canola or vegetable oil
- lime wedges for serving
Cilantro lime butter
- 3 tablespoons butter softened
- 1 garlic clove finely minced or grated
- 1 lime zested
- 3 tablespoons cilantro finely minced
Homemade blackening seasoning (makes 6 tablespoons)
- 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 brown sugar
- 1 teaspoon cayenne pepper
- 1 teaspoon dried basil
- 1 teaspoon salt
Instructions
- Leave butter on the counter to soften until easily maluble. Add softened butter, garlic, cilantro, and lime zest to a small bowl. Mix until combined. Serve soft for easy scooping or store in the fridge for later.
- Combine all blackening season ingredients in a small bowl or container and mix to incorporate. This recipe makes 6 tablespoons so you will have plenty extra.
- Generously season each salmon filet with blackening seasoning until fully coated on all sides. Squeeze fresh lime juice over each side of each filet and rub it into the salmon. Note: premade blackening seasoning tends to be salty. If you’re salt-sensitive, I’d recommend using a thin dusting.
- Heat 1 tablespoon of oil in a cast iron skillet on medium-high heat. Once the pan starts to smoke, sear the salmon, undisturbed, for 3-4 minutes. Flip and sear for 3-4 more minutes. For medium doneness (slightly pink silky center), the salmon should be done. For more well-done salmon that is flakey throughout, sear for 4-5 minutes per side.
- Plate and top each salmon filet with a spoonful of cilantro lime butter and serve with a lime wedge and additional chopped cilantro.
Notes
Do not move, prod, or poke salmon while cooking. Leave it alone to let a nice golden crust form.
This recipe works best in a cast iron skillet or stainless steel pan.
You can alternatively grill the salmon for 3-4 minutes per side on medium-high heat. Just be sure to grease the grates well to ensure it doesn't stick to the grates.
If you don't have time to soften the butter, you can heat it in the microwave in 5-second intervals with the wrapper still on. 2-3 times is all you need for the perfect texture.
For best results, avoid overcooking the salmon, as surpassing 145°F will lead to a tougher and drier texture.
Nutrition
Serving: 1piece | Calories: 537kcal | Carbohydrates: 10.6g | Protein: 51.8g | Fat: 34.1g | Saturated Fat: 13.4g | Cholesterol: 158mg | Sodium: 241mg | Fiber: 4.1g | Sugar: 2g