Sumac Blackened Salmon
Crispy, tangy, and smoky pan-seared salmon rubbed with sumac and blackened spices. Ready in 15 minutes, packed with protein and omega-3s, and perfect with salads, grains, or roasted vegetables.
Ingredients
- 4 fillets salmon (about 6 oz each), skin on
- 1 tablespoon olive oil (for the pan)
- 2 teaspoons olive oil (to rub on salmon)
- 1 tablespoon ground sumac
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon cayenne pepper (optional)
- 1 medium lemon, cut into wedges (for serving)
- 2 tablespoons fresh parsley, chopped (optional garnish)
Instructions
- In a small bowl, mix sumac, smoked paprika, garlic powder, onion powder, oregano, thyme, salt, black pepper, and cayenne (if using).
- Pat salmon fillets very dry with paper towels. Rub the flesh side with 2 teaspoons olive oil, then coat evenly with the spice blend, pressing to adhere.
- Heat a cast-iron or heavy nonstick skillet over medium-high heat. Add 1 tablespoon olive oil and swirl to coat.
- Place salmon fillets flesh side down and sear undisturbed for 2–3 minutes, until a dark, crisp crust forms and the fish releases easily from the pan.
- Flip so the skin side is down, reduce heat slightly, and cook 4–5 minutes more, or until the internal temperature reaches 125°F for medium (145°F for well done).
- Transfer to plates, rest 1 minute, then garnish with chopped parsley and serve with lemon wedges.
- Pair with salads, grains, or roasted vegetables and serve immediately.
Nutrition
Serving: 1peopleCalories: 310kcalCarbohydrates: 2gProtein: 32gFat: 18gSaturated Fat: 4gSodium: 360mgFiber: 1g
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