You won’t need a big, starchy side with this dinner — the salmon is super satisfying paired with simple roasted veggies. The homemade blackening seasoning gives it big, bold flavors while still keeping it light. The fish is seared in a ripping-hot cast-iron pan, takes a 5-minute ride in the oven, and comes out incredibly moist and tender and full of smoky, spicy char.
For the salmon:
For the lemon-parsley sauce:
Preheat the oven to 350°. In a small bowl, whisk together the smoked paprika, cumin, garlic powder, oregano, onion powder, salt, black pepper, and cayenne pepper until well blended. Transfer the seasoning to a plate.
Pat the salmon fillets dry with paper towels and set them on a plate skin-side down. Brush the tops with oil.
Press the oiled side of each fillet into the seasoning to create an even coat.
To make the lemon-parsley sauce: in a small bowl, mix together the melted butter, lemon juice, and parsley. Set aside.
Heat a large cast-iron skillet over high heat and brush lightly with oil. Note: you’ll know the pan is hot enough when a drop of water sizzles on the surface.
Add the salmon fillets seasoning-side down. Cook without disturbing for 1 ½ to 2 ½ minutes, or until the spices have blackened and developed a crust. Note: you can lift a corner of the salmon to check the crust, but try not to lift the entire fillet.
Carefully flip the fillets over, brush the top of each with sauce, and transfer the pan to the oven for 3 to 5 minutes or until internal temperature reaches 145° on an instant-read thermometer.
Drizzle the remaining sauce over the salmon and serve alongside roasted vegetables, like broccoli rabe.
Recipe adapted from: What Molly Made