Blackened Salmon

Serves 4


  • 4 – 4 oz fillets of wild salmon
  • For seasoning:
  • 2 tbsp. garlic powder
  • 2 tbsp. dried parsley flakes
  • 2 tbsp. dried basil
  • 4 tsp. thyme
  • 1 tsp. cayenne pepper (eliminate if you don’t like spicy)
  • 2 tsp. sea salt
  • ½  tsp. ground black pepper
  • 2 tbsp olive oil

Mix seasoning together and spread onto a flat plate. Invert the salmon into the seasoning, and then flip over, making sure to coat all areas. Heat olive oil in a skillet over medium heat. Before the oil begins to smoke, place salmon flesh side down in the pan. Turn the salmon after about 3 minutes. Continue cooking until flesh is still a little rare in the middle when tested with a small knife, about 2-3 more minutes. Serve over fresh spring greens with a simple dressing. If there are leftovers, save for next day’s lunch.

Serve with a green salad and half a baked sweet potato.


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