Step by Step for Blackened Salmon
The color from blackened fish comes from charring or burning the spices, not from the meat. This means you don’t have to get your pan crazy hot, we’ve even heard some people use 900° heat (the fire department got involved), trust us, these temperatures will yield beautiful consistent, stick free blackened fish.
Follow along for the full step-by-step recipe below for perfectly blackened salmon.Ingredients
Atlantic Salmon fillets
- Set your Cue smart induction burner to 375°F (190°C) or 350°F (176°C) depending on your desired doneness.
If using a standard cooktop, set your stove to medium.
- While your pan is heating up, measure your salmon and refer to the Hestan Cue Pan-Seared Salmon guide to determine the appropriate time per side.
- Using a paper towel dry your fish thoroughly. Brush one side of the fillet with oil and dredge into your favorite blackening seasoning.
- Once your pan is preheated, place the fillet seasoned side down. Cook for the appropriate time. You do not need oil in your pan, since you coated the fillet in oil.
- Flip your salmon, and set your timer for the second cook time.
- When your salmon is finished, remove from the pan and allow to rest for 5 minutes.
Pro Tips for Cooking Blackened Salmon in a Pan
- Ensure the surface of your fish is dry to minimize sticking.
- Use just enough oil, to adhere to spices to your fish.
- Try to ensure there is no sugar in your spice mixture, as sugar is more likely to burn
- Do not crowd the pan, ensure there is a space between each fillet.
- Season your cooked salmon with Lemon Juice to brighten up your dish.