Best 2 Blackened Indian Salmon Recipes

**Blackened Indian Salmon: A Culinary Journey to the Pacific Northwest**

Embark on a tantalizing culinary adventure with our blackened Indian salmon, a dish that seamlessly blends the bold flavors of the Pacific Northwest with the richness of Indian spices. Indulge in the succulent texture of wild-caught salmon, expertly seasoned with a symphony of aromatic herbs and spices. Experience a burst of flavors as the charred exterior yields to a tender, juicy interior, perfectly complemented by a creamy and tangy yogurt sauce. Our collection of recipes offers a diverse range of preparation methods, from traditional pan-searing to oven-baking and air-frying, ensuring a perfect blackened salmon every time. Whether you prefer a classic Indian marinade or a modern twist with chipotle and honey, we have a recipe to suit every palate. Dive into the vibrant flavors of the Pacific Northwest and create a memorable dining experience with our blackened Indian salmon.

Check out the recipes below so you can choose the best recipe for yourself!

BLACKENED SALMON FILLETS

Blackened Salmon Fillets image

Fire up succulent salmon with an exciting blend of Cajun-style spices!

Provided by JEFF CALKINS

Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes

Time 25m

Yield 4

Number Of Ingredients 11

Ingredients

2 tablespoons ground paprika
1 tablespoon ground cayenne pepper
1 tablespoon onion powder
2 teaspoons salt
½ teaspoon ground white pepper
½ teaspoon ground black pepper
¼ teaspoon dried thyme
¼ teaspoon dried basil
¼ teaspoon dried oregano
4 salmon fillets, skin and bones removed
½ cup unsalted butter, melted

Steps:

In a small bowl, mix paprika, cayenne pepper, onion powder, salt, white pepper, black pepper, thyme, basil and oregano.
Brush salmon fillets on both sides with 1/4 cup butter, and sprinkle evenly with the cayenne pepper mixture. Drizzle one side of each fillet with 1/2 remaining butter.
In a large, heavy skillet over high heat, cook salmon, butter side down, until blackened, 2 to 5 minutes. Turn fillets, drizzle with remaining butter, and continue cooking until blackened and fish is easily flaked with a fork.

Nutrition Facts : Calories 511.1 calories, Carbohydrate 4.5 g, Cholesterol 166.4 mg, Fat 38.3 g, Fiber 2 g, Protein 37.4 g, SaturatedFat 17.2 g, Sodium 1248.4 mg, Sugar 1.1 g

BLACKENED SALMON

Blackened Salmon image

Provided by Alex Guarnaschelli

Categories main-dish

Time 12m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 tablespoon paprika
1 tablespoon cayenne
10 sprigs fresh thyme, washed, leaves removed and chopped
1 tablespoon freshly chopped oregano leaves
1 teaspoon kosher salt
4 (6 to 7-ounce) pieces salmon, pin bones removed, skin-on
3 to 4 tablespoons canola oil
2 lemons, zested and juiced

Steps:

In a small bowl, add the paprika, cayenne, thyme and oregano and salt and mix to blend. Put the mixture on a plate or other flat surface and coat the portions of salmon, 1 at a time, on the flesh side only.
Heat a large heavy-bottomed pan or cast iron skillet over medium heat, and add the oil. When the oil begins to smoke quite heavily shut the heat off under the pan. Add the salmon, 1 at a time, in a single layer, flesh side down, in the oil. Turn the heat back on under the pan and cook for 2 to 3 minutes. Use a spatula to turn the salmon to the other side. Cook the salmon over medium heat, until the skin becomes crispy, about 5 to 6 minutes.
Arrange the salmon on a platter, sprinkle with lemon zest and lemon juice and serve immediately.

Tips:

Choose the freshest salmon possible. Fresh salmon will have a bright pink or orange color and a firm texture.
Make sure the salmon is skinless and boneless. If it is not, you can easily remove the skin and bones yourself with a sharp knife.
Use a cast iron skillet or grill pan for the best results. These pans will get very hot and create a nice sear on the salmon.
Do not overcrowd the pan. If you are cooking multiple pieces of salmon, make sure there is enough space between them so that they can cook evenly.
Cook the salmon until it is cooked through. The internal temperature of the salmon should be 145 degrees Fahrenheit.
Serve the salmon immediately with your favorite sides.

Conclusion:

Blackened Indian salmon is a delicious and healthy dish that is perfect for any occasion. It is easy to make and can be cooked in just a few minutes. The blackened spice rub gives the salmon a unique flavor that is sure to please everyone. Serve the salmon with your favorite sides, such as rice, vegetables, or salad.

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