Blackened King Salmon with Cilantro Lime Butter

This salmon recipe is delicious, flavorful - citrusy, salty, spicy - and easy to prepare. Thanks to the spices and pan searing, the salmon’s exterior develops a nicely charred crust while leaving a juicy tender inside. Cilantro lime butter adds a lot of fresh flavors and a creamy buttery finish to help balance the charred crust. It’s the refreshing final touch blackened salmon really needs.

Recipe by Shawn Williams @kitchenswagger

Ingredients:

• 2 6-8 ounce King Salmon fillets, skin removed (or any Seatopia Salmon)
• 2–3 tablespoons blackening seasoning (such as old bay)
• 1 tablespoon olive oil
• 2 lime wedges for garnish

• 3 tablespoons butter, softened
• 1 garlic clove, minced
• 1/2 lime, juice squeezed
• 3 tablespoons cilantro, minced

Homemade blackening seasoning (makes 6 tablespoons)

• 1 1/2 tablespoons paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon ground dried thyme
• 1 teaspoon ground black pepper
• 1 teaspoon cayenne pepper
• 1 teaspoon dried basil
• 1 teaspoon salt

 

For the cilantro lime butter:

1. Leave butter on the counter to soften. Alternatively, place butter in a small bowl or ramekin and microwave in 5-10 second intervals to soften. Do not melt. Add garlic, cilantro, and lime juice.
2. Use a fork to mix the butter together until combined. Form the butter into an imperfect ball and keep in the fridge until ready to serve

For the Salmon:

1. Generously season each salmon fillet with blackening seasoning until fully coated on all sides. Note, store-bought blackening seasoning tends to be salty. If you’re salt sensitive, I’d recommend using a thin dusting. Squeeze a little lime juice over each side of each fillet and rub it in.
2. Heat 1 tablespoon of olive oil in a cast iron skillet on medium-high heat. Once hot, sear salmon for 3-4 minutes per side, flipping once, for medium. Sear for 4-5 minutes per side if you prefer your salmon more flakey and well done. Do not move, prod, or poke salmon while cooking. Leave it alone to let a crust form.
3. Plate and top each salmon fillet with a spoonful of cilantro lime butter and serve with a lime wedge and additional chopped cilantro.