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A perfectly cooked piece of blackened salmon with a dark, spiced crust.

Proven way to grow a perfect Blackened Salmon meal

This recipe provides a step-by-step guide to preparing a delicious Blackened Salmon meal, complete with lemon-garlic asparagus and creamy mashed potatoes. It is designed to create a flavorful and satisfying dish perfect for any occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 people
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

For the Salmon
  • 2 tablespoons olive oil
  • 4 (6-ounce) salmon fillets with skin
  • 2 teaspoons smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon cayenne pepper
For the Lemon-Garlic Asparagus
  • 1 bunch asparagus woody ends trimmed
  • 1 tablespoon olive oil
  • 2 cloves garlic minced
  • ½ lemon juiced
  • Salt and black pepper to taste
For the Creamy Mashed Potatoes
  • 1 ½ pounds Yukon Gold potatoes peeled and quartered
  • 4 tablespoons unsalted butter
  • ½ cup warm milk
  • Salt and black pepper to taste

Equipment

  • Small bowl
  • Large cast-iron skillet
  • Baking sheet
  • Large pot
  • Potato masher or fork

Method
 

Prepare Blackened Seasoning
  1. In a small bowl, combine smoked paprika, garlic powder, onion powder, dried oregano, dried thyme, salt, black pepper, and cayenne pepper. Mix well.
Season Salmon
  1. Pat salmon fillets dry with paper towels, then rub each generously with olive oil and sprinkle the blackened seasoning mixture evenly over both sides, pressing gently to adhere.
Cook Salmon
  1. Heat a large cast-iron skillet over medium-high heat for 3-5 minutes until very hot. Place salmon fillets skin-side down and cook for 4-6 minutes per side, or until opaque and flaky, with a crispy skin and a dark, flavorful crust.
Roast Asparagus
  1. Preheat oven to 400°F (200°C). On a baking sheet, toss trimmed asparagus with olive oil, minced garlic, salt, and black pepper. Roast for 10-12 minutes, or until tender-crisp, then squeeze fresh lemon juice over it.
Make Mashed Potatoes
  1. Place peeled and quartered potatoes in a large pot, cover with cold water, add a pinch of salt, and bring to a boil. Cook for 15-20 minutes, or until fork-tender, then drain well.
Mash Potatoes
  1. Return drained potatoes to the pot, add butter and warm milk, then mash with a potato masher or fork until smooth and creamy. Season with salt and black pepper to taste.
Serve
  1. Divide creamy mashed potatoes among plates, top with a blackened salmon fillet and a generous serving of lemon-garlic asparagus, and serve immediately.

Notes

For an extra kick, increase the amount of cayenne pepper in the blackened seasoning. Ensure your cast iron skillet is very hot before adding the salmon to achieve a perfect crust.