Blackened Salmon with Whole30 lemon caper aioli side view

Salmon is my go-to when I need a quick dinner. Even if it is completely frozen, it will be cooked to a perfect medium in around 10 minutes. I’m going to share my secrets to making Super Quick Blackened Salmon so this Omega-3 powerhouse can become a weekly go-to for you, too.

How to Make Blackened Salmon

While you can certainly season the fillets with only salt and pepper, with a few extra spices, you can amp up your midweek meal to dinner party status. I am using my blackened spice mix. I make my own because it’s cheaper and you can control the quality of the spices. See all my favorite spice blends here, but here are the spices you will need to have on hand for this one.

  • Sea salt
  • Granulated garlic
  • Black pepper
  • Dried thyme
  • Granulated onion
  • Paprika
  • Chili powder (preferably ancho chile)
  • Cayenne (omit for mild, add more for extra spicy)
  • Oregano

What to Serve with Blackened Salmon

I have included my favorite easy sauce to serve with salmon – Lemon Caper Aioli. It’s basically a tartar sauce, but has so much flavor!! Add a big arugula salad or other veggies and you have an easy Whole30 and paleo-friendly meal in about 20 minutes. I’ve also made this into a quick salad by simply laying the salmon in the middle of a big salad of veggies, hard boiled eggs and boiled potatoes.

Where to get the best Salmon

Wild salmon is the only way to go to make sure you are getting the lowest pesticides and other junk and getting the most flavor. Greensbury Market is my go-to for all my meat, poultry and seafood. Their wild salmon is BOMB and ordering from them makes sure you are getting the best proteins you can buy. They are Whole30 approved and come right to your doorstep. Use code GETHHR to get 10% off your first order.

Whole30 Blackened Salmon before cooking

Secrets for Making Super Quick Salmon

First off, did you forget to thaw the salmon like I always do?

  1. Take it out of the package and run a little cold water over the flesh side to knock off ice layer.
  2. Set it skin-side down on paper towels.
  3. Season well and let the fillets sit for a bit while you prepare the rest of your meal.
  4. Cook the salmon just before serving.

The Secret to Super Quick Blackened Salmon with Lemon Caper Aioli

Super Quick Way to make blackened salmon even if you’ve forgotten to thaw it. Lemon Caper Aioli amps it up to dinner party status but it’s easy enough for a Tuesday night!

Ingredients

  • Blackened Spice Blend
  • 1 tbsp sea salt

  • 1 tbsp granulated garlic

  • 1 1/2 tsp black pepper

  • 1 ½ tsp dried thyme

  • 1 ½ tsp granulated onion

  • 1 tsp paprika

  • 1 tsp chili powder (preferably ancho chile)

  • ½ tsp cayenne (omit for mild, add more for extra spicy)

  • 2 tsp oregano

  • Lemon Caper Aioli
  • 1/3 cup mayonnaise

  • Juice of 1 lemon

  • 1 tbsp chopped red onion or shallot

  • 1 tsp minced garlic

  • 1 tbsp capers

  • Salt and pepper to taste

  • Remaining Ingredients
  • 4 salmon fillets (or however many you are serving)

  • Blackened Spice Mix as needed

  • Avocado Oil for cooking

  • Veggies for serving

Directions

  • Blackened Spice Blend
  • Spoon spices into a large jar or bowl. Shake or mix together and store in a jar. Store what’s left in a small jar
  • Lemon Caper Aioli
  • Whisk everything together in a small bowl and set aside.
  • Salmon
  • Liberally coat the salmon with the blackened seasoning and let stand at room temp if still frozen or place back in fridge if completely thawed.
  • Prepare any sides you are making and whisk up the Aioli.
  • Heat a large cast iron skillet over medium high heat. When smoking, add the avocado oil just to barely cover the bottom of the pan. Lay the salmon skin side up in the pan in a single layer and don’t touch again for 3-5 minutes. When the salmon has turned much lighter opaque pink color about one-third of the way up the side and releases easily from the pan, flip it and cook skin-side down until the bottom third turns opaque pink.
  • Remove and serve immediately with veggies and Lemon Caper Aioli.

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