Blackened Salmon
This blackened salmon comes together in under 10 minutes with a homemade spice rub of paprika, garlic powder, cumin, and chili powder. The fillets cook until perfectly flaky and golden, making it an ideal quick weeknight protein.
This blackened salmon comes together in under 10 minutes with a homemade spice rub of paprika, garlic powder, cumin, and chili powder. The fillets cook until perfectly flaky and golden, making it an ideal quick weeknight protein.
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In a small bowl, combine the paprika, garlic powder, cumin, chili powder, Italian seasoning, and coconut sugar. Mix well to create the blackening rub.
Pat the salmon fillets dry. Season both sides with salt and pepper.
Generously coat all sides of the salmon fillets with the prepared spice rub.
Preheat your air fryer to 375°F (190°C).
Spray the seasoned salmon fillets lightly with cooking spray and place them in the preheated air fryer basket.
Air fry for 10 minutes.
Remove the salmon from the air fryer and serve immediately, garnished with a squeeze of fresh lemon juice.
Store leftover blackened salmon in an airtight container in the refrigerator for up to 3 days; reheat gently in a 300°F oven.
cast-iron skillet or stainless steel skillet
Salmon is done when it flakes easily with a fork and the flesh is opaque throughout, typically 4–6 minutes depending on fillet thickness.
Yes, mix the spice rub in advance and store in an airtight container for up to 2 weeks. Apply it to the fillets just before cooking.
A cast-iron or stainless steel skillet holds heat well and creates an even char. Nonstick works too but won't develop as much crust.
Yes, adapt to taste: try cajun seasoning, smoked paprika, or add cayenne for heat. Keep the ratio of spices roughly equal.
Refrigerate cooked salmon in an airtight container for up to 3 days. Reheat gently in a 300°F oven to avoid drying out.
