Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Spice-crusted, pan-seared salmon — USA.
Equipment: Heavy frying pan
Measures and names
Ingredients
- 2 salmon fillets
- 1 tbsp Cajun or blackening spice
- 1 tsp paprika
- 1 tbsp oil or melted butter
- ½ lemon
- Salt
- Green salad or slaw, to serve
Method
- Pat the salmon dry, rub with the oil or melted butter, then coat all over in the Cajun spice, paprika and a small pinch of salt.
- Heat a heavy pan over a medium-high heat until hot — open a window, as blackening smokes a little.
- Cook the salmon for 3–4 minutes on the first side without moving it, until a dark crust forms, then 2–3 minutes on the second, until just cooked with a slightly translucent centre.
- Rest for 2 minutes.
- Squeeze over lemon and serve with a green salad or slaw.
Swaps and tips
Open a window — blackening makes a little smoke. The spice crust keeps the salmon moist inside.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 27 g | 4 g | 3 g | 25 g | 354 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
