Blackened King Salmon

American, Italian, King Salmon, Rubs/Marinades -

Blackened King Salmon

Recipe: Blackened King Salmon


  • 1 teaspoon salt
  • 1 teaspoon minced fresh thyme
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon sweet paprika
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon fennel seeds, crushed
  • 8 oz-ounce King Salmon portion
  • Oil (enough to evenly cover top of fish and bottom of skillet)
Preparation: Preheat oven to 400°F. Mix first 7 ingredients in small bowl. Place portions on baking sheet. [ I will line cooking sheet with foil, folding the edges over to capture oil that will be released from the King Salmon as it cooks. Alternatively if you have a cast-iron skillet or a skillet that you put in the oven, you can skip the cookie sheet and put the skillet in the oven] Brush on flesh  side with about tablespoon oil (enough to cover the flesh). Sprinkle top of each with seasoning and rub in evenly covering the entire top of portion. Heat heavy large skillet  over high heat until very hot. Add oil; swirl to coat entire bottom of skillet. Place fillets, seasoned side down, in skillet. Cook until very brown on bottom, 1.5-2 minutes. Return fillets, browned side up, to baking sheet or just flip if using cast iron skillet. Place in oven; bake @ 400 for  7 to 8 minutes [7 minutes if you like it a little under cooked, 8 minutes if you like it cooked thoroughly].  Remove bones, and use a spatula to separate flesh from the skin. Serve with rice or quinoa and sautéed veggies or you can serve on top of a salad with a vinigrette [see "Sockeye Spinach Salad recipe for some ideas]

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