Why You’ll Love This Recipe
Sumac Blackened Salmon is a bold, flavorful dish that combines the tangy citrus notes of sumac with a smoky, spicy crust. The salmon is seared to perfection, forming a crisp, blackened exterior while remaining juicy and tender inside. This recipe is quick, nutritious, and makes for an impressive main course that’s perfect for weeknights or dinner guests.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
salmon filletssumacpaprikagarlic powderonion powderblack peppercayenne peppersaltolive oillemon wedges (for serving)
directions
Pat the salmon fillets dry with paper towels and set aside.
In a small bowl, mix together sumac, paprika, garlic powder, onion powder, black pepper, cayenne pepper, and salt.
Rub the spice mixture generously over the salmon fillets, pressing it in to coat all sides.
Heat olive oil in a large skillet over medium-high heat until shimmering.
Carefully place the salmon fillets in the skillet, skin-side down if applicable, and sear for 3-4 minutes.
Flip the fillets and cook for another 3-4 minutes, or until the salmon is cooked through and the exterior is deeply blackened.
Remove from heat and serve immediately with lemon wedges.
Servings and timing
This recipe yields 4 servings.Preparation time: 10 minutesCooking time: 8 minutesTotal time: 18 minutes
Variations
Use smoked paprika for an extra layer of flavor.
Add a honey drizzle before serving for a sweet contrast.
Swap salmon for another firm fish like cod or halibut.
Serve over a bed of couscous or salad greens for a complete meal.
storage/reheating
Store leftover salmon in an airtight container in the refrigerator for up to 3 days.Reheat gently in a skillet over low heat or in the microwave for 1-2 minutes until warmed through.
FAQs
What is sumac and where can I find it?
Sumac is a tangy, lemony spice made from dried berries. It’s commonly found in Middle Eastern grocery stores or the spice aisle of well-stocked supermarkets.
Can I grill the salmon instead?
Yes, grilling works well. Just make sure to oil the grates to prevent sticking.
Is this dish spicy?
It has a mild to moderate heat from cayenne pepper, which can be adjusted to taste.
Can I make this dish in advance?
You can prepare the spice rub ahead of time and season the salmon just before cooking for best results.
Should I remove the skin before cooking?
It’s optional. Cooking with the skin on can help keep the salmon moist and adds a crispy texture.
Conclusion
Sumac Blackened Salmon is a vibrant, healthy dish that brings together smoky, spicy, and citrusy flavors in each bite. It’s an easy way to elevate a simple salmon fillet into a gourmet experience, perfect for both casual dinners and special occasions.
Print
Sumac Blackened Salmon
- Prep Time: 5 minutes
- Cook Time: 7 minutes
- Total Time: 12 minutes
- Yield: 2 servings
- Category: Fish & Seafood
- Method: Pan frying
- Cuisine: Middle Eastern
- Diet: Low Fat
Description
A moist and tender salmon fillet coated in a tangy, smoky sumac-based blackening spice, pan‑seared to crispy perfection.
Ingredients
- 2 teaspoons paprika
- 1 teaspoon ground sumac
- ½ teaspoon cayenne pepper
- ½ teaspoon garlic powder
- ½ tablespoon dried oregano
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 12 oz salmon fillet (skin on, pin bones removed)
- 1 lemon (zested and cut into wedges)
- 2 tablespoons extra‑virgin olive oil
Instructions
- Combine paprika, sumac, cayenne, garlic powder, oregano, salt, and black pepper in a bowl to make the spice rub.
- Place salmon skin‑down on a plate and brush the flesh side lightly with olive oil.
- Press the flesh side into the spice mixture to coat; set aside.
- Heat a large skillet over medium‑high heat and add the remaining olive oil. When oil starts to shimmer, turn heat off briefly and place salmon spice‑side down in the pan. Then turn heat back on and cook 2–3 minutes.
- Flip the salmon and cook the skin side for another 3–4 minutes, until skin is crispy and fish is cooked through.
- Transfer to a plate, positioning salmon skin‑side up to keep it crispy.
- Sprinkle with lemon zest, serve with lemon wedges, and enjoy.
Notes
- Adjust cayenne pepper in the rub for more or less heat.
- Plating skin‑side up helps maintain the crispiness.
- Leftover salmon can be served chilled over salads or made into sandwiches.