Growing up, salmon was a staple in our house. Actually, let’s back that up. I’m West Indian; FISH was a staple in our house. My mom loved to make broiled salmon. It could be made in a flash and everyone was always happy with the taste, even my picky little brother. The one thing my mom didn’t do, which I have come to love, is crisp the salmon skin. I’m not quite sure where or why or how my love of crispy salmon skin started, but this love is not going anywhere. This recipe is an ode to my mom with a bit of my own flair. With that said, let’s get cooking.
Blackened Broiled Salmon
- Difficulty Level Novice
Ingredients
- 2, 4-5 oz salmon filets (skin on)
- 1 lemon
- 1 teaspoon of olive oil
- 1/2 teaspoon of kosher salt
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of ground black pepper
- 1/4 teaspoon of smoked paprika
- 1/2 teaspoon of butter
Instructions
- Turn the oven to broil. Then, slice the lemon in half. Squeeze the juice of half the lemon over the top of the salmon filets. Cut the remaining lemon half into wedges and set the wedges aside.
- Rub the olive oil all over the salmon, including on the skin. Then, season the salmon with the salt, garlic powder, black pepper, and paprika. Be sure to get the seasonings onto the salmon skin as well.
- Before putting the salmon into the oven to broil, crisp the skin in a skillet. To do this, start with a cold skillet. (This part is very important. Do NOT heat the skillet first. Just trust me on this.) Place the salmon into the cold pan and turn the heat to a medium-high. Do not move the salmon while the skin is crisping.
- Crisp the salmon skin for about 5 minutes. Then, using a spatula, carefully transfer the salmon to a baking pan. Cut the butter into small cubes and top each salmon filet with a few cubes of butter.
- Place the filets into the oven and broil the filets for 3-4 minutes or until desired temperature is reached. Remove the filets from the oven, plate and serve with a lemon wedge and desired side dishes.
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