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Sumac Blackened Salmon

Sumac Blackened Salmon

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Why You’ll Love This Recipe

Sumac Blackened Salmon is a bold and flavorful dish that combines the zesty, lemony tang of sumac with a smoky, spicy blackened crust. Perfect for quick weeknight dinners or impressive weekend meals, this salmon recipe is packed with protein and rich in omega-3 fatty acids. The vibrant spices form a delicious contrast to the tender, flaky fish, making each bite unforgettable.

ingredients

Sumac Blackened Salmon this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

salmon fillets (skin-on or skinless)ground sumacsmoked paprikagarlic powderonion powderblack peppercayenne pepperdried thymeolive oilsaltlemon wedges (for serving)

directions

Pat the salmon fillets dry with paper towels and set aside.

In a small bowl, mix together sumac, smoked paprika, garlic powder, onion powder, black pepper, cayenne, dried thyme, and salt.

Rub the spice mix generously over both sides of the salmon fillets.

Heat olive oil in a cast-iron skillet or nonstick pan over medium-high heat.

Place the salmon fillets in the hot pan, skin-side down if applicable, and cook for 3-4 minutes until a dark crust forms.

Flip the fillets and cook for another 3-4 minutes, or until the salmon is cooked through and flakes easily with a fork.

Remove from heat and serve with fresh lemon wedges.

Servings and timing

This recipe yields 4 servings.Preparation time: 10 minutesCooking time: 8 minutesTotal time: 18 minutes

Variations

Swap sumac with lemon zest if unavailable, though the flavor will be slightly different.

Add a touch of honey to the spice rub for a sweet-heat twist.

Serve over a bed of couscous, quinoa, or a fresh salad for a complete meal.

Try grilling instead of pan-searing for a smoky outdoor flavor.

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 oven at 300°F (150°C) until warmed through.To freeze, wrap individual fillets tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Sumac Blackened Salmon

FAQs

What does sumac taste like?

Sumac has a tangy, lemony flavor that adds brightness to savory dishes.

Is this dish spicy?

It has a mild to moderate kick from cayenne, which you can adjust to taste.

Can I bake the salmon instead?

Yes, bake at 400°F (200°C) for 12-15 minutes, depending on thickness.

Can I use frozen salmon?

Yes, just make sure it is fully thawed and patted dry before seasoning.

What type of pan works best?

A cast-iron skillet gives the best blackened crust, but a nonstick pan works too.

Can I use this rub on other fish?

Absolutely, it works well with cod, tilapia, or trout.

Is it gluten-free?

Yes, all ingredients are naturally gluten-free.

How do I know when salmon is done?

It should flake easily with a fork and reach an internal temp of 145°F (63°C).

Can I meal prep this?

Yes, cook ahead and pair with grains or veggies for easy lunches.

What wine pairs well?

A crisp white like Sauvignon Blanc or a light red like Pinot Noir works beautifully.

Conclusion

Sumac Blackened Salmon is a quick, flavorful, and nutritious meal that brings bold spice and zesty brightness to the table. Whether you’re impressing guests or just treating yourself, this dish offers a satisfying balance of heat, tang, and savory depth. Give it a try for your next dinner and enjoy restaurant-quality salmon at home.

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Sumac Blackened Salmon

Sumac Blackened Salmon

  • Author: simplemealsbykim
  • Prep Time: 10 minutes
  • Cook Time: 8 minutes
  • Total Time: 18 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Pan-Seared
  • Cuisine: Middle Eastern
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Description

A flavorful and healthy salmon dish seasoned with tangy sumac and blackened to perfection, offering a crisp exterior and tender, juicy inside.

Ingredients

  • 4 salmon fillets (6 oz each)
  • 2 tablespoons ground sumac
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon salt
  • 2 tablespoons olive oil
  • Lemon wedges, for serving

Instructions

  1. Preheat a cast-iron skillet over medium-high heat.
  2. In a small bowl, mix together sumac, smoked paprika, garlic powder, onion powder, cayenne, black pepper, and salt.
  3. Pat the salmon fillets dry with paper towels and rub the spice mixture evenly over all sides of the fillets.
  4. Drizzle olive oil into the hot skillet and swirl to coat.
  5. Place the salmon fillets skin-side up in the skillet and cook for 3-4 minutes until a dark crust forms.
  6. Flip the fillets and cook for another 3-4 minutes or until cooked through and flakey.
  7. Remove from heat and let rest for a minute before serving with lemon wedges.

Notes

  • For extra flavor, marinate the salmon with spices for 15 minutes before cooking.
  • Use skin-on salmon for best results.
  • Serve with a side of roasted vegetables or a fresh salad.