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Easy Lemon-Pepper Blackened Salmon

Easy Lemon-Pepper Blackened Salmon

  • Prep

    10 m
  • Cook

    11 m
  • Ready In

    21 m
CHELSEA713

CHELSEA713

This delicious blackened salmon fillet is infused with lemon. It's a quick and easy recipe the whole family will love!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 327 kcal
  • 16%
  • Fat:
  • 25 g
  • 39%
  • Carbs:
  • 1.7g
  • < 1%
  • Protein:
  • 23.2 g
  • 46%
  • Cholesterol:
  • 83 mg
  • 28%
  • Sodium:
  • 207 mg
  • 8%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Whisk together the butter, lemon juice, parsley, garlic powder, salt, and pepper. Stir in the peppercorns. Dip the salmon into the sauce so the flesh side is coated, and set on a plate,
  3. Heat the olive oil in an ovenproof skillet over medium-high heat. When the oil begins to smoke, add the salmon, placing it skin side up into the skillet. Cook for until the flesh is seared and golden brown, about 1 minute.
  4. Place the skillet into the preheated oven, and cook until the salmon flakes easily with a fork, 10 to 12 minutes. Serve immediately.
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Reviews

ShariV
42

ShariV

2/20/2008

This came out really good! I didn't have the peppercorns, unfortunately, so I probably was missing something crucial, but I still really liked it. The sauce was tasty, but simple enough to let the taste of the salmon come through. Will definitely make salmon this way again!

yingaling
28

yingaling

7/28/2010

Excellent way to cook salmon! I used minced garlic instead of garlic powder, skipped the whole black peppercorns (hubby doesn't like too much heat) as well as the oven step, and just pan seared the fish. Flavorful and yet not over-powering. Used the same sauce for shrimps too for a great side.

SunnyDaze
25

SunnyDaze

2/9/2009

I have had two wild salmon filets in my freezer for a couple of months that were given to my husband by a salmon distributor. We are not big fish eaters-ok, I am not a big fish eater but I decided I was tired of looking at them in my freezer and chose the recipe to give it a try. I made this exactly as stated in the recipe and it was actually pretty good - for fish! My seven year old son even kept commenting on how good it was - once he got over the shock that I actually cooked fish. I would highly recommend it to any fish lovers out there.

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