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.