Easy Blackened Salmon & Shrimp
Blackened salmon is healthy-ish, fast, and easy to make. All you need is confidence and a hot skillet.
Blackened Salmon Cooking Tips:
There are three main things to remember when blackening anything.
- Smoking hot skillet
- Use melted butter or oil
- The amount of seasoning doesn’t help; it blackened.
Which fish are best to blacken?
What does blackened mean?
Blackened applied to cooking is when your foods are cooked over a scorching skillet that produces a dark brown to black crust on your food. It’s a great technique because you can cook a piece of fish in 2-3 minutes.
What does blackened salmon mean?
Blackening salmon is a cooking technique that requires fat (melted butter or oil), cajun seasoning, and a smoking hot skillet. The heat toast the cajun seasoning to the point it appears blackened but not burnt. Blackening fish, chicken, steak, or vegetables is an option. Once you get the technique down, you’ll be blackening everything you can.
Can you make ahead?
Freezer: Blackened Salmon: Blackened salmon can be made one day in advance. Store in an airtight container.
Sautéed shrimp: Sautéed shrimp can be made one day in advance. Store in an airtight container.
Steamed Vegetables: Steamed Vegetables can be made one day in advance. Store in an airtight container.
Fridge: Blackened Salmon: You can make blackened salmon in advance. Place in an airtight container, after it cools off. Keep in the freezer for 3 months. Thaw 24-48 hours before using.
Sautéed shrimp: After shrimp cools, place in an airtight container in the freezer for 3 months. Thaw 24-48 hours before using.
Steamed Vegetables: After vegetables cools, place in an airtight container in the freezer for 3 months. Thaw 24 hours before using.
Reheating: Blackened Salmon: Bake in a 350°F oven for 10 minutes.
Sautéed shrimp: Bake in a 350°F oven for 5-8 minutes.
Steamed Vegetables: Bake in a 350°F oven for 10 minutes.
Latest Recipe Video:
Common One to One Substitutions:
Chicken, Mahi, Grouper, Any Fish = Salmon
Crab, Tofu = Shrimp
Cajun/Creole Seasoning = Savory Seasoning
Coconut Oil, Canola Oil = Avocado Oil
What else can you blacken?
Blackened Salmon with Sautéed Shrimp over Steamed Vegetables
Salmon & Shrimp:
- 2 6 oz. salmon filets
- 10 jumbo shrimp peeled, deveined, tail on
- 1 ½ tablespoons avocado oil
- 2 tablespoons Savory seasoning
- 1 teaspoon kosher salt
- ½ cup low sodium vegetable stock
- 8 oz. green beans
- 1 medium carrot peeled, sliced medium
- ½ yellow bell pepper chopped medium
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 tablespoon chopped cashews
- 2 roma tomatoes chopped small
- 2 garlic cloves chopped fine
- Juice of ½ lime
- 1 tablespoon chopped cilantro
- ¼ teaspoon black pepper
- Preheat the oven to 400°F. Rub each salmon with 1 teaspoon of oil. Season both with 1 tablespoon Savory seasoning. In a bowl mix the shrimp, remaining oil and Savory seasoning.
- Turn on the heat to medium-high, heat a large skillet for 2 minutes. Add the salmon flesh side down, cook for 2 minutes. Transfer to a foiled line baking sheet. Add the shrimp to the skillet, cook for 2 minutes on one side then add to baking sheet. Bake for 5 minutes.
- Turn on the heat to medium-high in skillet add the vegetable stock, green beans, carrots, bell pepper, salt and black pepper. Bring to a boil, cover with a lid, cook for 5 minutes, turn the heat down to medium. Remove lid and stir in cashews.
- In a bowl mix roma tomatoes, garlic, lime juice, cilantro and black pepper.
- Evenly divide vegetables amongst 2 plates, add fish, 5 shrimp and tomato salad.
If you make this recipe, make sure to take a picture and share it on Instagram or Facebook and tag me @kennethtemple so we all can see that deliciousness!