This blackened salmon dish is fragrant and delicious. The seasonings bring spice and heat, and the cooking method produces salmon fillets that are moist on the inside with a delicious blackened crust on the outside.
Heating the coriander seeds livens up the flavor of the spice, and makes the spice rub extra fragrant.
Tip: Make sure the oil in the pan is hot enough to sear the salmon properly.
- 4-6 salmon fillets without skin
- 3 Tablespoons olive oil
- For the spice rub
- 1 Tablespoon coriander seeds
- 2 Tablespoons sweet paprika
- 1 teaspoon cayenne pepper optional
- 1/2 teaspoon dried thyme
- 2 teaspoons grated lemon zest
- 1 1/2 teaspoon fine sea salt
Preheat oven to 425F.
Heat the coriander seeds in a small skillet over medium heat, for a few until they are fragrant. Allow to cool for a few minutes and grind in a small grinder. You can also use a mortar and pestle for this purpose. Add the remaining spices, salt and lemon zest, and mix well.
Coat the salmon fillets on both sides with the spice rub.
Heat 3 tablespoons olive oil in large oven proof skillet over medium-high heat. Sear the salmon fillets for about 2 minutes per side. Place the pan in the oven to finish cooking for just 4-6 minutes depending on thickness. You want the salmon to be barely cooked in the center.
Serve with lemon wedges.