Mediterranean Blackened Salmon Recipe with Pomegranate Salsa

Step 1

In a mixing bowl, combine salsa ingredients. Mix and set aside for now.

Step 2

Preheat broiler and set oven rack about 6 inches below broiler element. Meanwhile, in a small shallow bowl, stir together spices (cumin, coriander, paprika, aleppo pepper, garlic powder, and cayenne).

Step 3

Pat salmon dry very well. Season with salt and pepper (if using salmon fillet with no skin, season both sides.) Apply the spice mixture all over salmon flesh (I used salmon with skin, so applied the entire spice mixture to the flesh side.)

Step 4

Place salmon in lightly-oiled cast iron skillet or a sheet-pan. Broil salmon until browned on top and the center registers 115 to 125°F for medium-rare to medium, about 5 minutes or so (Tip: some, not all, ovens cycle broiler through on and off. You want the broiler on the entire time for this. It can help to crack oven door open very slightly to prevent broiler from cycling on and off.)

Step 5

If salmon becomes browned on top, but center is not cooked enough, then switch broiler off and set oven to 425 degrees F then continue cooking until done (shouldn’t be more than 1 to 2 minutes longer depending on your oven.)

Step 6

. While salmon is cooking, heat a small skillet (do not add any oil). Grill lemon halves, flesh-side down, for a few minutes until browned. Remove from heat (this is totally optional, but highly recommended.)

Step 7

When salmon is ready, remove from heat. Squeeze a generous amount of lemon juice on top (from grilled lemon halves.) Serve with pomegranate salsa and Lebanese rice (or your favorite grain.)