Blackened Sockeye Salmon
Blackened Sockeye Salmon ~ the perfect recipe using sustainable Alaskan Sockeye Salmon that will turn your non-seafood eating friends into fans after one bite.
I know I said the Blackened Black Cod was my go-to recipe, but it just might be tied for this blackened sockeye salmon recipe.
Both are equally delicious. Both are equally easy to make. Both are satisfying down to the last bite.
Sockeye salmon is the fish I catch, so maybe this one just might edge out the black cod as my favorite for that reason alone.
How Healthy is Sockeye Salmon?
Salmon, Sockeye included, is one of the healthiest proteins out there. Full of wonderful omega-3's for brain health. Salmon also has no saturated or trans fats.
In my opinion, this fully sustainable Alaskan Sockeye Salmon should be what chicken is in the American diet.
Easy Blackened Salmon
Blacked Sockeye Salmon is quick and easy to make. It can get a bit smokey in the kitchen so make sure to run the range fan. Even if you do set off that smoke alarm, this dish is worth it.
Blackened Sockeye Salmon
Ingredients:
- 4-6 oz. portions Sockeye Salmon
- 1 tsp Blackening Spice Blend Rub; +/- to taste
- 3-4 tbsp extra virgin olive oil
- 1/4 tsp salt (optional)
Directions:
- Preheat oven to 400°F.
- Gently pat the salmon dry with a paper towel.
- Brush the flesh with about 1/2 tbsp of olive oil.
- If using, sprinkle a bit of salt over each portion.
- Sprinkle the flesh with approximately 1/4 tsp of the blackening spice blend rub, more or less to taste.
- Heat a large 12" cast-iron skillet over high heat.
- Add 2 tbsp olive oil to the hot pan, spread it around.
- Place the seasoned flesh side down into the hot skillet and sear for 1-2 minutes.
- Flip them, placing the skin side down.
- Arrange the asparagus around the fish.
- Sprinkle the asparagus with the salt and pepper and drizzle the remaining tablespoon of olive oil over the vegetable.
- Place skillet in the oven and bake for about 5-7 minutes or until the internal temperature reaches 145 °F.
- When serving, take care to remove the bones and skin.
Marc Seaborn
Thanks, Marc Seaborn for alaskaselectseafood.com