Sumac Blackened Salmon

Sumac Blackened Salmon is a bold, flavorful dish that combines the zesty tang of Middle Eastern sumac with the smoky richness of blackened seasoning. This pan-seared salmon forms a crispy crust while staying juicy inside—perfect for a fast, impressive dinner that’s healthy and satisfying.

Why You’ll Love This Recipe

• Crispy, caramelized crust with minimal oil and no breading.
• Tangy and smoky flavor from a unique blend of sumac, paprika, garlic, and herbs.
• Quick cooking time—ready in just 15 minutes.
• Nutritious: high in omega-3s, protein, and low in carbs.
• Perfectly versatile: pair with salads, grains, or roasted vegetables.

Ingredients

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

• Salmon fillets (about 6 oz each, skin on)
• Olive oil
• Sumac
• Smoked paprika
• Garlic powder
• Onion powder
• Dried oregano
• Dried thyme
• Salt
• Black pepper
• Cayenne pepper (optional for heat)
• Lemon wedges, for serving
• Chopped fresh parsley (optional)

Directions

1. Make the spice mix: In a small bowl, combine sumac, smoked paprika, garlic powder, onion powder, oregano, thyme, salt, pepper, and cayenne if using.
2. Prep the salmon: Pat salmon fillets dry with paper towels. Rub olive oil over the flesh side, then coat generously with the spice mixture, pressing it onto the surface.
3. Heat the pan: In a cast-iron skillet or heavy-bottomed nonstick pan, heat a tablespoon of olive oil over medium-high heat until hot.
4. Sear the salmon: Place fillets flesh side down and sear undisturbed for 2–3 minutes, or until a dark crust forms. Flip, reduce heat slightly, and cook another 4–5 minutes until the salmon is just cooked through and the skin is crisp.
5. Serve: Transfer to plates, top with fresh parsley and lemon wedges. Serve immediately with your favorite sides.

Servings and Timing

• Servings: 4
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes

Variations

• Grilled version: Grill over medium-high heat, about 3 minutes per side.
• Citrus herb topping: Add a spoonful of citrus salsa or gremolata on top.
• Baked option: Bake at 400°F (200°C) for 12–15 minutes if you prefer not to pan-fry.
• Alternate proteins: Use the same spice rub on cod, chicken, or tofu.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheating: Warm gently in a pan or in a 300°F oven until heated through. Avoid microwaving to preserve texture.
• Freezing: Freeze cooked salmon for up to 2 months. Thaw in the fridge before reheating.

FAQs

What is sumac?

Sumac is a tangy, lemony spice common in Middle Eastern cooking, made from dried and ground sumac berries.

Can I use skinless salmon?

Yes, but you’ll miss out on the crispy skin. Adjust cooking time slightly to avoid overcooking.

What does sumac taste like?

It has a tart, lemony flavor that brightens up savory dishes.

Where can I buy sumac?

You can find it at Middle Eastern or international grocery stores, and online.

Is this recipe spicy?

It has mild heat from paprika and cayenne, but you can adjust the spice level to your preference.

Can I use frozen salmon?

Yes, but thaw it completely and pat dry before seasoning and searing.

What sides go well with sumac salmon?

Try it with herbed couscous, quinoa salad, roasted potatoes, or a simple cucumber-yogurt salad.

Can I meal prep this recipe?

Yes, it’s great for meal prep—just store with grain and veggie sides for easy lunches.

How do I prevent overcooking the salmon?

Use a meat thermometer and aim for an internal temperature of 125°F for medium or 145°F for well done.

Can I cook this in the oven?

Yes, bake it at 400°F for 12–15 minutes, or until the internal temperature reaches 125–130°F.

Conclusion

Sumac Blackened Salmon is a fast, flavorful dish that’s anything but boring. The zesty spice blend paired with perfectly seared salmon creates a restaurant-quality meal at home with just a few ingredients. Whether you’re cooking for guests or making a weeknight dinner, this recipe is guaranteed to impress.

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