Blackened Salmon With Zucchini

Why You’ll Love This Recipe

This dish delivers a bold, smoky flavor thanks to homemade Cajun seasoning that creates a beautifully crusted salmon. It’s paired with tender, buttery zucchini sautéed in the same pan—making cleanup easy and every bite deliciously cohesive.

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Ingredients

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

Cajun Seasoning

• 2 tsp smoked paprika
• 1 tsp dried thyme
• 1 tsp dried oregano
• ½ tsp ground cumin
• ¼ tsp cayenne
• ½ tsp garlic powder
• ½ tsp onion powder
• ¼ tsp freshly cracked black pepper
• ¼ tsp salt

Salmon and Zucchini

• 1.3 lb salmon, skin removed and cut into 4 portions
• 2 Tbsp butter
• 1 Tbsp cooking oil (e.g., canola or olive)
• 1.3 lb zucchini, sliced into half-moons

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Directions

1. In a bowl, mix together all ingredients for the Cajun seasoning.
2. Pat the salmon portions dry, then generously coat all sides with the seasoning blend.
3. In a skillet over medium-high heat, melt the butter and add the oil. Once the butter is foaming, place the salmon in the skillet. Cook for 5–7 minutes per side, or until a dark crust forms and the salmon is cooked to your preferred doneness.
4. Remove the salmon to a clean plate and cover to keep warm.
5. Add the zucchini slices to the now-flavored skillet. Sauté quickly until tender—this should take just a few minutes.
6. Serve the blackened salmon alongside the sautéed zucchini immediately.

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Servings And Timing

• Servings: 4
• Prep Time: ~10 minutes
• Cook Time: ~15–20 minutes total (including zucchini)
• Total Time: Around 30 minutes

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Variations

• Spice Adjustments: Add extra cayenne or a dash of smoked chili powder for more heat.
• Butter Swap: Use ghee or clarified butter to avoid browning too quickly.
• Vegetable Alternatives: Roast asparagus, bell peppers, or green beans instead of zucchini.
• Citrus Twist: Finish with a squeeze of fresh lemon or lime juice for brightness.
• Herb Garnish: Top with chopped parsley or cilantro for a fresh flavor boost.

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Storage & Reheating

• Storage: Keep salmon and zucchini separately in airtight containers in the fridge for up to 2 days.
• Reheating: Gently warm salmon in a skillet over low heat to preserve its crust, and reheat zucchini in a pan with a splash of oil. Avoid microwaving if you’d like to maintain texture.
• Note: Reheating may slightly soften the crust; best enjoyed fresh for full effect.

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FAQs

Can I Cook the Salmon from Frozen?

Yes—thaw it first in your fridge overnight, then follow the recipe as usual for better texture and flavor.

How Do I Prevent Salmon from Sticking?

Ensure the skillet is well-heated with melted, foaming butter and oil before adding the fish.

Can I Grill the Salmon Instead?

Absolutely—grill skin-side down over medium heat, then finish with the zucchini on the grill or sautéed on the stovetop.

Is This Recipe Low-Carb?

Yes—it’s naturally low in carbohydrates and high in protein and healthy fat.

What if I Don’t Want Butter?

Use all oil (like avocado or olive oil) or substitute with a splash of broth instead.

How Do I Know When Salmon Is Done?

It should easily flake with a fork but remain moist. Internal temperature should be around 145°F (63°C).

Can I Use Other Fish Instead of Salmon?

Yes—thicker white fish fillets like halibut or cod work well, adjusting the cooking time as needed.

Is This Recipe Paleo or Whole30 Friendly?

Yes, with the exception of butter—which you can replace with clarified butter or ghee for Whole30 compliance.

Can I Make Extra for Meal Prep?

Yes—cook the recipe early in the week and store components separately. Reheat gently for best texture.

What Side Goes Well with This?

Serve with a simple side salad, cauliflower rice, or quinoa to round out the meal.

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Conclusion

This Blackened Salmon with Zucchini is a flavorful, quick, and elegant one-pan meal. With smoky notes, creamy butter flavors, and fresh vegetables, it strikes the perfect balance of comfort and sophistication—ideal for busy dinners yet impressive enough for guests.

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