Sumac Blackened Salmon

Why You’ll Love This Recipe

Sumac Blackened Salmon is a bold and flavorful dish that features tender, flaky salmon coated in a smoky, spiced crust enhanced by the tangy brightness of sumac. Perfect for a quick weeknight dinner or an elegant meal, this recipe combines Middle Eastern and Southern cooking influences in a healthy, satisfying way.

ingredients

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

salmon fillets (skin-on preferred)olive oilground sumacsmoked paprikagarlic powdersaltblack peppercayenne pepperonion powderlemon wedges (for serving)fresh parsley (optional, for garnish)

directions

Pat salmon fillets dry with a paper towel.

In a small bowl, mix sumac, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper to create the blackening spice blend.

Brush salmon fillets with olive oil on both sides.

Rub the spice mixture generously onto the salmon, pressing it in to coat evenly.

Heat a cast-iron skillet or heavy pan over medium-high heat until hot.

Place salmon fillets skin-side down in the skillet and cook for about 4-5 minutes, until the skin is crisp.

Carefully flip and cook another 3-4 minutes, or until the salmon is cooked through and blackened on the outside.

Remove from heat and let rest briefly before serving.

Serve with lemon wedges and garnish with chopped fresh parsley if desired.

Servings and timing

This recipe serves 4.Preparation time: 10 minutesCooking time: 8-10 minutesTotal time: 18-20 minutes

Variations

Add a touch of brown sugar to the spice blend for a hint of sweetness.

Try this recipe with other fish like trout or snapper.

Serve with a side of herbed rice or a cucumber yogurt sauce for contrast.

Grill the salmon instead of pan-searing for a smokier taste.

Use lime instead of lemon for a different citrus note.

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 until warmed through.Avoid microwaving to preserve the texture of the crust.

FAQs

What is sumac and what does it taste like?

Sumac is a Middle Eastern spice made from dried berries. It has a tart, lemony flavor that brightens dishes.

Can I bake this instead of pan-searing?

Yes, bake at 400°F for 10-12 minutes, though the crust won’t be as crisp.

Is this recipe spicy?

It has mild to moderate heat. You can reduce or omit the cayenne to tone it down.

Can I make it ahead of time?

You can prep the spice mix and season the salmon in advance, but cook it fresh for best results.

What sides go well with this dish?

Try couscous, quinoa, sautéed greens, or roasted vegetables.

Is skin-on salmon necessary?

No, but it helps hold the fish together and adds a crispy texture.

Can I use frozen salmon?

Yes, just thaw completely and pat dry before seasoning.

Can I use other spices?

Feel free to adjust the spice blend to your taste or use a store-bought blackening mix.

How do I know when salmon is done?

The flesh should flake easily with a fork and reach an internal temp of 145°F.

What wine pairs well with this?

Try a dry white like Sauvignon Blanc or a light red like Pinot Noir.

Conclusion

Sumac Blackened Salmon is a quick, flavorful way to elevate your salmon game with a tangy, smoky crust that’s both impressive and easy to achieve. Whether for a weekday dinner or a special meal, it’s sure to become a standout favorite in your kitchen.

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