Mary Berry Blackened Salmon Recipe [Tips & Tricks]

If you’re looking to impress your taste buds with something bold and flavorful, you absolutely need to try Mary Berry’s blackened salmon recipe!

This dish combines the rich, smoky flavor of blackened seasoning with the delicate, juicy texture of perfectly cooked salmon, creating a mouthwatering experience that’s hard to beat. Whether you’re a seasoned cook or just starting out, this easy-to-follow recipe brings a bit of gourmet flair to your kitchen. Plus, the balance of spices and the crispy crust on the salmon will have you coming back for more every time!

Mary Berry Blackened Salmon Recipe

Ingredients Needed

For Mary Berry’s Blackened Salmon, you’ll want to gather a combination of fresh, quality ingredients that come together to create a deliciously smoky, flavorful dish. Here’s a breakdown of everything you’ll need:

• Salmon Fillets: The star of the show. Choose fresh, high-quality salmon fillets with the skin on. The skin crisps up beautifully when cooked, adding texture and flavor to the dish. Opt for wild-caught salmon if available, as it often has a more robust flavor and firmer texture than farmed salmon.

• Smoked Paprika: This is the key ingredient that gives the dish its signature smoky flavor. Smoked paprika adds depth to the blackening seasoning, offering a slight heat without overwhelming the taste. It’s what truly makes this dish stand out.

• Ground Cumin: Cumin adds a warm, earthy note to the seasoning blend. It complements the smoked paprika beautifully, creating a harmonious balance of flavors.

• Garlic Powder: This contributes a savory, umami-packed layer of flavor to the seasoning mix, enriching the overall taste of the salmon.

• Onion Powder: Just like garlic powder, onion powder brings a subtle sweetness and depth, rounding out the seasoning mix for a more complex flavor profile.

• Dried Oregano: This herb adds a touch of earthiness, with a slight herbal note that enhances the seasoning blend. Oregano also adds an aromatic, almost slightly floral essence.

• Cayenne Pepper: This is for the heat!

  It’s optional, depending on how spicy you want your dish, but it provides a sharp kick that contrasts wonderfully with the smoky paprika.

• Salt and Black Pepper: Essential for seasoning and elevating all the other flavors. These will also help form a lovely crust on the salmon when seared.

• Olive Oil: Used for both the seasoning mix and to coat the pan, olive oil ensures the spices adhere to the salmon while also helping achieve that gorgeous crispy crust when you cook it.

• Lemon Wedges: While not part of the blackening mix itself, lemon wedges are an excellent finishing touch. A squeeze of fresh lemon right before serving brightens the dish and adds a refreshing contrast to the rich, smoky flavors of the salmon.

Equipment Needed

To successfully prepare Mary Berry’s Blackened Salmon, a few kitchen essentials will ensure the process goes smoothly:

• Mixing Bowl: You’ll need a medium-sized bowl to combine the spices for the blackening seasoning. Make sure it’s large enough to toss the salmon fillets evenly with the seasoning.

• Measuring Spoons: For precision when measuring your spices, a set of measuring spoons will help you achieve the right balance of flavors.

• Large Skillet or Frying Pan: A heavy-duty skillet is crucial for blackening the salmon. A cast-iron skillet is ideal for this, as it holds heat exceptionally well and creates a beautifully crisp exterior while ensuring the salmon cooks evenly.

• Fish Spatula: If you’ve ever tried flipping delicate fish fillets without the proper tool, you know how tricky it can be. A wide fish spatula allows you to gently lift and flip the salmon without causing it to break apart.

• Tongs: Tongs are useful for handling the salmon, particularly when you’re moving the fillets to the skillet or serving them up after they’ve cooked.

• Lemon Squeezer: Though optional, having a lemon squeezer on hand can help you get the most juice out of your lemon wedges without making a mess.

How To Make Mary Berry’s Blackened Salmon

Now that you’ve gathered all your ingredients and equipment, it’s time to bring everything together. Here’s a step-by-step guide to making Mary Berry’s Blackened Salmon:

1. Prepare the Seasoning: In a mixing bowl, combine the smoked paprika, ground cumin, garlic powder, onion powder, oregano, cayenne pepper, salt, and black pepper. Stir everything together until the spices are evenly mixed.

2. Coat the Salmon: Pat your salmon fillets dry with a paper towel to remove any excess moisture. This will help the seasoning stick better and promote a nice, crisp sear. Drizzle olive oil over both sides of the fillets, then sprinkle the seasoning mixture generously on all sides. Use your hands or a brush to ensure the fillets are evenly coated.

3. Heat the Pan: Place your skillet or frying pan over medium-high heat. Add a small amount of olive oil and let it heat up until shimmering but not smoking. You want the pan hot enough to create a searing effect on the salmon.

4. Cook the Salmon: Once the pan is hot, place the salmon fillets skin-side down (if using skin-on fillets). Allow the salmon to cook for about 4-5 minutes on one side. The fillets should develop a beautifully blackened crust by this point.

5. Flip and Finish Cooking: Carefully flip the fillets over using a fish spatula, and cook for an additional 3-4 minutes on the other side. The salmon should be crispy on the outside while remaining moist and tender on the inside.

6. Serve: Once the salmon is cooked to your liking (slightly pink in the center is ideal for a juicy fillet), transfer it to plates. Serve with lemon wedges on the side for squeezing over the top.

Expert Tips

1. Use a Cast-Iron Skillet: If possible, opt for a cast-iron skillet. It retains heat better and allows you to get a crisp, blackened crust on the salmon. It also distributes the heat evenly, ensuring the fish cooks thoroughly without burning.

2. Don’t Overcrowd the Pan: If you’re cooking multiple fillets, it’s best not to overcrowd the pan. This can cause the fillets to steam rather than sear, preventing that perfectly crispy exterior. If necessary, cook the fillets in batches.

3. Rest the Fish: Let the salmon rest for a few minutes after cooking. This allows the juices to redistribute within the fillet, ensuring it stays moist and tender when you cut into it.

4. Adjust the Spice Level: If you prefer a milder flavor, reduce the amount of cayenne pepper or omit it altogether. Conversely, if you like a spicier kick, feel free to add more cayenne or even a dash of chili powder for added heat.

5. Pairing Suggestions: Blackened salmon pairs beautifully with a variety of sides. Consider serving it alongside a fresh salad, roasted vegetables, or a zesty quinoa or couscous dish. For a lighter meal, steamed asparagus or a citrusy slaw would complement the salmon’s rich flavor perfectly.

Mary Berry’s Blackened Salmon is a simple yet bold dish that packs a punch of smoky, spicy flavors, making it a perfect choice for a quick weeknight dinner or a special occasion meal. With just a handful of ingredients and a little know-how, you can create a restaurant-quality dish in the comfort of your own kitchen.

The combination of perfectly blackened seasoning with the richness of the salmon offers a satisfying contrast of textures and flavors that will leave your taste buds craving more. Whether you’re a seasoned cook or a beginner, this recipe is easy to follow and results in an incredibly flavorful, impressive meal. Pair it with a fresh side, and you have a meal that’s as delicious as it is beautiful.

Easy Recipe Variations For Mary Berry’s Blackened Salmon

Mary Berry’s blackened salmon recipe is a versatile and flavorful dish that can easily be adjusted to suit different tastes and dietary preferences. The recipe itself features a perfect balance of spices, tender salmon, and a crispy, flavorful crust, but there are plenty of ways to make it your own. Here are a few easy variations to consider:

1. Spice Adjustments:

The blackened seasoning used in Mary Berry’s recipe usually consists of paprika, cayenne pepper, garlic powder, onion powder, thyme, and oregano, but you can easily tailor it to suit your spice tolerance. For a milder version, reduce the amount of cayenne pepper or replace it with a more subtle seasoning like smoked paprika.

For those who love heat, you can add extra cayenne or even some chili flakes. You might also experiment with other spices like cumin or coriander for a more earthy flavor profile.

2. Adding Sweetness:

If you enjoy a sweet and spicy contrast, try adding brown sugar or honey to the seasoning mix. A light brush of honey on the salmon before applying the seasoning can create a beautiful caramelized effect when the fish cooks, giving it an irresistible balance of savory, smoky, and sweet flavors.

3. Herb Infusion:

While thyme and oregano are standard in blackened seasoning, fresh herbs like parsley, cilantro, or basil can elevate the flavor. Finely chop fresh herbs and sprinkle them on top of the seasoned salmon before cooking, or fold them into the blackened seasoning itself for a more herbaceous twist. A dollop of fresh herb butter on top of the cooked fish can also add a luxurious finish.

4. Cooking Methods:

Though Mary Berry’s recipe typically calls for pan-searing the salmon, you can change up the cooking technique depending on your preference or kitchen equipment. For instance, grilling the salmon over charcoal or on a gas grill will add a smoky char that enhances the blackened effect. Alternatively, baking the salmon in the oven with a few minutes of broiling at the end can create a slightly different texture and crispness, while still retaining all the spices’ intensity.

5. Vegetarian Option:

If you’re looking for a plant-based alternative, you can swap out the salmon for a hearty vegetable like portobello mushrooms. These mushrooms have a meaty texture that absorbs the blackened seasoning beautifully and can be grilled or pan-seared to mimic the flavors of the salmon dish.

Best Practices To Store Leftovers

Storing leftover blackened salmon properly is essential to maintaining its flavor, texture, and freshness. Here’s how to do it:

1. Cooling the Salmon:

Before storing, allow the blackened salmon to cool to room temperature. This helps prevent condensation and moisture buildup, which can lead to sogginess when reheating. However, don’t leave it out for more than two hours to avoid the risk of bacteria growth.

2. Proper Storage Containers:

Place the cooled salmon in an airtight container. This will keep the fish fresh for a longer period by preventing air exposure and helping to lock in moisture.

If you don’t have an airtight container, wrapping the salmon tightly in plastic wrap or aluminum foil is the next best option. For added protection, you can then place it in a resealable bag to keep out additional air.

3. Refrigeration:

Store your blackened salmon in the fridge if you plan to consume it within the next 1 to 2 days. Fish tends to lose its freshness quickly, so it’s best to eat the leftovers as soon as possible. Always ensure the temperature of your refrigerator is at or below 40°F (4°C) to keep the salmon safe.

4. Freezing for Longer Storage:

If you don’t plan to eat the leftovers within a couple of days, freezing them is a good option. Wrap the salmon tightly in plastic wrap or foil, then place it in a freezer-safe container or bag.

Label it with the date so you can keep track of how long it’s been stored. Blackened salmon can be frozen for up to 2 months. When you’re ready to eat it, thaw it overnight in the fridge, and then reheat using your preferred method.

5. Reheating Leftovers:

To retain the blackened salmon’s flavor and texture, it’s best to reheat it gently. Avoid using a microwave, as this can cause the salmon to dry out.

Instead, reheat it in a skillet on medium-low heat for a few minutes, just enough to warm through without overcooking it. You can also gently warm it in the oven, covered with foil, at a low temperature (about 300°F or 150°C).

What Goes Well With Blackened Salmon

Blackened salmon is a bold, flavorful dish, so pairing it with the right sides can elevate the meal even more. Here are some excellent options to complement the smoky, spicy salmon:

1. Grilled Vegetables:

Grilled or roasted vegetables like asparagus, zucchini, bell peppers, or broccoli work wonderfully with blackened salmon. Their natural sweetness and charred flavor balance the spiciness of the fish, creating a satisfying contrast. A drizzle of olive oil and a sprinkle of sea salt can elevate the veggies further.

2. Fresh Salad:

A crisp salad with a citrus vinaigrette is a great counterpoint to the richness of the blackened salmon. Consider a mix of arugula, spinach, or mixed greens, paired with orange or grapefruit segments, avocado, and a tangy lemon dressing. The refreshing salad will provide a cool, crisp contrast to the warm, flavorful salmon.

3. Rice or Quinoa:

A bed of fluffy rice, whether it’s white, brown, or wild rice, complements blackened salmon’s bold flavors. You can also try quinoa for a nuttier option. For extra flavor, consider seasoning the rice or quinoa with a little garlic, cilantro, or lime zest to tie in the flavors of the salmon.

4. Mashed Potatoes or Sweet Potatoes:

The creamy texture of mashed potatoes works well with the firm, spicy salmon. For a healthier twist, opt for mashed sweet potatoes, which have a natural sweetness that pairs beautifully with the heat of the blackened seasoning.

5. Corn on the Cob:

Grilled corn on the cob, brushed with a little butter and a sprinkle of chili powder, is a delightful side to serve with blackened salmon. The sweetness of the corn and the smokiness from the grill complement the fish perfectly.

6. Sauces and Condiments:

A cooling yogurt-based sauce, like tzatziki or a dill sauce, can be a refreshing contrast to the spiciness of the blackened salmon. Alternatively, a squeeze of fresh lime or lemon juice enhances the freshness of the fish and brightens up the overall dish.

Conclusion

Mary Berry’s blackened salmon is a flavorful, dynamic dish that delivers a smoky, spicy kick with a crisp exterior and tender interior. Its simplicity is part of its charm, but it’s also highly customizable, allowing for easy variations to suit your preferences. Whether adjusting the spice level, experimenting with fresh herbs, or changing up the cooking method, there are endless ways to put a personal spin on this recipe.

When it comes to storing leftovers, a little care goes a long way. Proper storage, whether in the fridge or freezer, ensures the salmon remains fresh, and reheating it gently will preserve its texture and flavor. Paired with a variety of complementary sides, from fresh salads to creamy mashed potatoes or zesty quinoa, blackened salmon can be adapted into a well-rounded meal for any occasion.

So, whether you’re preparing it for a special dinner or simply looking to enjoy some leftovers, blackened salmon is a dish that brings big flavor, versatility, and satisfying balance to your table.

FAQs

What Makes Mary Berry’s Blackened Salmon Recipe Unique?

Mary Berry’s blackened salmon recipe is unique due to its bold flavor profile, which comes from the seasoning blend of smoked paprika, garlic, onion powder, and a hint of heat. The salmon is coated with the seasoning and then cooked in a hot pan, creating a charred, crispy exterior while maintaining a tender and juicy interior.

Can I Substitute Any Ingredients In Mary Berry’s Blackened Salmon Recipe?

Yes, you can adjust the spices to your preference. If you prefer less heat, reduce the amount of cayenne pepper or chili powder. You can also use other herbs, such as thyme or rosemary, instead of the typical seasoning blend if you want a different flavor profile.

What Type Of Salmon Is Best For Mary Berry’s Blackened Salmon Recipe?

The best salmon for this recipe is fresh, skin-on fillets. Skin-on fillets help to retain moisture during cooking and provide a crispy texture when seared. You can use wild-caught or farmed salmon depending on availability, but ensure it is high-quality and fresh for the best results.

Do I Need To Marinate The Salmon Before Cooking?

No, marinating is not required for Mary Berry’s blackened salmon recipe. The seasoning blend is rubbed directly onto the salmon before cooking, allowing the flavors to adhere to the surface. The high heat of the pan cooks the fish quickly, preserving the natural flavors.

How Long Should I Cook The Salmon For Mary Berry’s Blackened Salmon Recipe?

The salmon should be cooked for about 4-5 minutes per side, depending on the thickness of the fillet. The goal is to achieve a crispy, blackened exterior while keeping the salmon moist and tender on the inside. A good rule of thumb is to cook the salmon until the internal temperature reaches 145°F (63°C).

Can I Cook Mary Berry’s Blackened Salmon In The Oven Instead Of A Pan?

While the recipe calls for pan-searing, you can cook the salmon in the oven. Preheat the oven to 400°F (200°C) and roast the salmon on a baking sheet for about 12-15 minutes, or until the salmon is cooked through. However, pan-searing gives the blackened crust that makes the recipe distinctive.

What Side Dishes Pair Well With Mary Berry’s Blackened Salmon?

Mary Berry’s blackened salmon pairs beautifully with a variety of side dishes. Consider serving it with a fresh salad, roasted vegetables, or a citrusy quinoa salad for a light, healthy meal. For a heartier option, mashed potatoes, rice pilaf, or sautéed greens are great choices.

Can I Use Frozen Salmon For This Recipe?

Yes, you can use frozen salmon for Mary Berry’s blackened salmon recipe, but make sure to thaw it thoroughly before cooking. This ensures even cooking and helps the seasoning adhere properly to the fish. Thaw the salmon in the refrigerator overnight or use the defrost setting on your microwave for faster results.

Is It Necessary To Use A Cast-iron Skillet For Mary Berry’s Blackened Salmon?

While a cast-iron skillet is ideal for creating the perfect blackened crust due to its ability to retain and distribute heat evenly, it’s not absolutely necessary. A heavy-bottomed nonstick or stainless-steel skillet will also work, but be sure to preheat the pan thoroughly to get the best sear on the salmon.

Can I Make Mary Berry’s Blackened Salmon Ahead Of Time?

It’s best to serve Mary Berry’s blackened salmon immediately after cooking to maintain its crispy texture. However, if you need to make it ahead, you can cook the salmon and store it in the fridge for up to 2 days. Reheat gently in a skillet over medium heat to avoid drying out the fish.