I love salmon, but not just any kind. I love Pacific salmon, while not popular at restaurants and grocery stores this kind is my go-to option. I do not eat farm-raised Atlantic Salmon, I am sure you know why, however, it is very popular. My favorite type of salmon is wild sockeye, which I was able to try while we were in Seattle, Washington, and Vancouver, British Columbia. Thinking back I had the best salmon I have ever eaten on that trip.
One of my favorite ways to have my salmon is blackened. Again reading some of the ingredients on a blackened seasoning makes me think……. I am sure the seasoning would still be good if it did not have certain ingredients and not much of high sodium content. So of course DIY. I tried this seasoning on Salmon, Trout, and Mahi Mahi, it was delicious on all of them. By the way, when I am dining out and I am going to have Mahi Mahi orTrout I always ask for it blackened. The only problem not too many places make a good blackened seasoning. On the contrary, I guarantee you will love this one.
Combine the following for the blackened seasoning:
- 2 Tbsp smoked paprika
- 1 tsp rosemary
- 1 tsp parsley
- 1 tsp thyme
- 1 tsp garlic pepper
- 1 tsp cayenne pepper
- 1 tsp garlic salt
- 1 tsp onion powder
- 1 tsp Italian seasoning
- 1 tsp crushed red pepper
- Salt to taste (optional)
- Salmon fillets
- Olive oil
- Blackened seasoning (see above)
- lemon wedges
- Coat the salmon fillets with olive oil,
- Add blackened seasoning to salmon fillets generously and let marinate for 45 min -1 hour.
- Preheat oven to 350 degrees and line a baking sheet with parchment paper.
- Heat grill pan once heated add seasoned salmon fillets to be brown, if the skin was left on start by cooking the side without the skin first, flip and continue until both sides are golden brown.
- Put salmon on the baking sheet and place it in a heated oven for 10-15 minutes.
- Squeeze some lemon juice and add wedges and it is ready to serve.