Lent is upon us, and that often means fish Fridays! 

But let’s be honest, cooking fish can sometimes feel intimidating. 

I use a broiler, an often-overlooked tool that makes this fish recipe a breeze. This blackened broiled fish recipe comes together in a pinch and results in the best spiced, buttery, tender fish every single time. In my family, we cook some kind of fish at least once a week, and salmon is one of our favorites.

Broiler love: What, why, and how

Broilers are the unsung heroes of the kitchen. They’re fantastic for achieving quick, high-heat cooking, perfect for searing meats, and, of course, yielding perfectly cooked fish. Broiling is also incredibly fast, making it an ideal method for busy weeknights. 

Plus, it’s easy to scale for a crowd or prepare just for yourself. It’s as simple as seasoning fish filets and popping them under the broiler for 6-8 minutes. Seriously, once you try this method, you’ll wonder why you ever cooked fish any other way.

It’s all about the spice

My family’s go-to method for seasoning fish is blackening seasoning. Our blend is a simple mix of smoked paprika, thyme, garlic powder, onion powder, cayenne, black pepper, and salt that creates the perfect rub for fish, chicken, pork—you name it. 

The blackened crust transforms the fish into a versatile protein that pairs beautifully with nearly any side dish you can imagine—from simple roasted vegetables and fluffy rice to vibrant salads and creamy pasta. You can even use the blackened fish for tacos or grain bowls. It’s a great staple seasoning to have on hand, so you’ll want to make extra seasoning.

The perfect Lenten dish

This recipe is especially perfect for Lent, offering a delicious and satisfying way to incorporate more seafood into your diet. But don’t limit yourself to just Lent! This blackened broiled fish is so good, it deserves a spot in your regular meal rotation year-round. 

This recipe is more of a method than a strict recipe, illustrating the quick-cooking power of a broiler to produce perfectly cooked fish every time. So feel free to get creative with the seasonings and use whatever your heart desires.

Blackened broiled fish – Salmon or white fish

Serves: 6 | Prep: 5 mins | Cook: 6-8 mins 

Ingredients:

• 1 tablespoon smoked paprika
• 1 ½ tsp salt 
• 1 ½ tsps dried thyme
• 1 ½ tsps garlic powder
• 1 ½ tsps onion powder
• 1 teaspoon ground cayenne (adjust to taste – start with ½ tsp if you prefer less heat)
• 1 tsp ground black pepper
• 6 (4 to 8-ounces each) salmon or any white fish fillets, skin on or off (your preference)
• Optional: olive oil or melted ghee for brushing (or cooking spray)
• Lemon Wedges for serving

Instructions:

1. In a small bowl, combine the smoked paprika, salt, thyme, garlic powder, onion powder, cayenne, and black pepper. Mix well and set aside.
2. Preheat your broiler on high (500 degrees). Position the oven rack in the middle of the oven. Line a baking sheet with foil for easy cleanup.
3. Optionally: Lightly brush the salmon fillets with olive oil, melted ghee, or cooking spray.
4. Season the salmon or fish filets with the blackening seasoning evenly. You will have seasoning leftover and can keep it in a spice jar for future use. 
5. Place the seasoned salmon fillets on the prepared baking sheet. Broil for 6-8 minutes, or until the salmon is cooked through and flakes easily with a fork. Start checking at 6 minutes, as broiling times can vary depending on your broiler and the thickness of the fillets. Thicker fillets might need closer to 8 minutes, while thinner ones will cook faster.
6. Check for doneness:
   1. Salmon: The salmon should flake easily with a fork, be completely opaque on the outside, have a moist appearance, and a light pink center. It will also feel firm to the touch.
   2. White fish: White fish should flake easily with a fork and be opaque throughout.
   3. Internal temperature: For both salmon and white fish, the internal temperature should reach 145°F (63°C) when checked with a meat thermometer inserted into the thickest part of the fillet.
7. Remove the salmon from the oven and serve immediately with lemon wedges.

Variations:

This method works for any seasoning of your choice, so get creative! You can do salt, pepper, and lemon slices; seafood seasoning, pesto, harissa, mustard, mayo, honey mustard, or maple syrup and mustard. 

Storage:

Store leftover cooked salmon in an airtight container in the refrigerator for up to 3 days.

Store any leftover blackening seasoning in an airtight container or spice jar for future use. You can easily scale the seasoning recipe to have on hand for cooking any protein or side dish.