How about a dinner that is so easy, yet so good that you’ll go weak in the knees? Let me tell you what: you just have to try this Blackened Salmon with Zucchini.
There is nothing harder to prepare, yet the results are nothing short of stunning. It is the perfect example of how good food does not have to be complicated in order to be delicious.
Salmon is both delicious and healthy, there’s no reason why Apronese wouldn’t send this recipe to everyone, right?
It Doesn’t Mean Burned Just Because It’s Black
During the 1980s, the technique of “blackening,” popularized by Chef Paul Prudhomme, was one of the most widely used cooking techniques.
The fish is coated with spices, then baked in butter at a high temperature until the paprika in the spice mix and butter solids form a very dark and delicious crust that is “blackened.” It is important to note that even though the fish may appear very dark brown or almost black on the outside, there should not be a burnt taste on the inside.
Blackening Spices: What Do You Use?
You can also use a store-bought blackened seasoning blend if you prefer, rather than making your own. I used my Homemade Cajun Seasoning for this blackened salmon, but you could also use your own homemade cajun seasoning mix.
It is important to remember that seasoning mixes that you purchase may have different amounts of salt, so you may need to adjust your seasoning mix accordingly.
Which Type of Skillet Is Best?
As you may have heard, the blackening technique is traditionally done with a cast iron skillet as this provides a high amount of even heat, enabling the crust to be formed with the right amount of butter and spices.
I used a non-stick skillet, which I am sure will make some people clutch their pearls, however I managed to get a nice crust on my blackened salmon even though I used a non-stick skillet. In order to make sure your fish doesn’t stick to the cookware, I am going to just go ahead and say to use whatever type of cookware is easiest for you and gives you the least amount of anxiety about it sticking, since there is nothing more devastating than losing a piece of salmon stuck to a piece of cookware.
Even though there needs to be plenty of butter and oil to prevent that from happening here, it would be best if we used plenty of oil and butter.
Blackened Salmon and Zucchini: What to Serve
As far as I am concerned, this is quite a filling meal and could easily be served as a stand-alone lunch, but if you prefer a satisfying meal that includes some carbs, then I think that would work nicely on a bed of seasoned rice and accompanied by a side of vinaigrette lettuce slaw with feta.
Blackened Salmon with Zucchini
Salmon that is blackened in Cajun spices, cooked in butter, and accompanied by simple sautéed zucchini makes a delicious dinner – which can be prepared in no time.
- 2 tsp smoked paprika ($0.20)
- 1 tsp dried thyme ($0.10)
- 1 tsp dried oregano ($0.10)
- 1/2 tsp ground cumin ($0.05)
- 1/4 tsp cayenne ($0.02)
- 1/2 tsp garlic powder ($0.05)
- 1/2 tsp onion powder ($0.02)
- 1/4 tsp freshly cracked black pepper ($0.02)
- 1/4 tsp salt ($0.02)
Salmon and Zucchini
- 1.3 lbs. salmon ($10.65)
- 2 Tbsp butter ($0.26)
- 1 Tbsp cooking oil ($0.04)
- 1.3 lbs. zucchini ($1.79)
- There are several spices that can be used to make a Cajun seasoning, so a bowl is the best way to mix this (smoked paprika, thyme, oregano, cumin, cayenne, garlic powder, onion powder, salt, pepper).
- If you haven’t already cut the salmon into four equal-sized pieces, take the skin off of the salmon and then cut it into four pieces. Generously coat the salmon on all sides with a generous amount of Cajun seasoning.
- Make half-rounds out of the zucchini and set them aside while you prepare the other ingredients.
- I placed the butter and cooking oil into a skillet and heated it over a medium-high heat on the stovetop. Once the skillet is hot and the butter is melted and foaming, I added the salmon pieces. Once this was heated through, I turned the salmon over and cooked the salmon for 5-7 minutes each side, or until a dark brown crust forms and the salmon has been cooked through.
- After the salmon has been cooked, remove it to a clean plate and add the sliced zucchini to the skillet. Saute the zucchini in the remaining butter and spices until it has become tender. Serve the salmon and zucchini immediately with salad or other accompaniments.
*Fish should have an internal temperature of 145°F according to the FDA.
Serving: 1 g ・ Calories: 323.63 kcal ・ Carbohydrates: 6.35 g ・ Protein: 31.48 g ・ Fat: 19.3 g ・ Sodium: 405.18 mg ・ Fiber: 2.3 g
The nutritional values shown here are only estimates. Please see our nutrition disclaimer.
Our equipment section contains affiliate links to products we use and love. As an Amazon Associate, I can earn commissions on qualifying purchases.
How to Make Blackened Salmon with Zucchini – Step by Step Photos
Prepare the Cajun spice mix first. Combine 2 tablespoons of smoked paprika, 1 tablespoon of dried thyme, 1 tablespoon of dried oregano, 1/2 teaspoon of ground cumin, 1/4 teaspoon of cayenne pepper, 1/2 tablespoon of garlic powder, 1/2 tablespoon of onion powder, 1/4 tablespoon of salt, and 1/4 tablespoon pepper. Stir together the spices well.
It is very important that you remove the skin from one salmon filet (1.3 lbs.) before cutting the filet into four equal pieces, keeping in mind that one end of the salmon filet is usually thicker than the other. Generously coat all sides of the salmon filets with the Cajun seasoning, coating both sides evenly.
A skillet with 2 tablespoons of butter and 1 tablespoon of cooking oil should be heated over a medium-high flame until the butter has melted.
After the butter in the skillet has melted and foamed, add the salmon pieces seasoned with salt and pepper, and heat to a boiling point.
Once the first side of the fish has been cooked for about 5-7 minutes, or until a dark brown crust has formed, you can flip the fish and cook it for another 5-7 minutes, or until it is cooked completely. Depending on the thickness of your salmon pieces, the total cooking time may vary.
Cut the zucchini into half rounds while the salmon is cooking so that you can serve it with the fish.
We’re going to do this for the zucchini too, so once the blackened salmon has cooked for the maximum amount of time, simply remove it from the skillet to a clean plate.
There should still be plenty of spice-infused butter in the skillet, so use it to cook the zucchini.
After adding the zucchini to the skillet, be sure to keep the heat on medium-high. Sauté the zucchini for just a few minutes until it becomes tender enough to cut into small pieces.
You will see the zucchini pick up all the remaining herbs and spices from the skillet while it’s cooking.
You can serve it immediately or whether you want to pack it up and store it in meal prep containers for a few days to enjoy (that’s what I did!).
Zucchini combined with salmon makes a wonderful dish and will make your whole family fall in love. A dinner with the whole family, eating a delicious dish, drinking some wine, having a good chat, you see.
The simple recipe above is for you, remember to share it with Apronese and many people who know it.