broiled blackened salmon

Blackened Salmon with a warm Mediterranean seasoning mix. Served with a splash of lemon juice and bold pomegranate salsa. You can make blackened salmon in the oven under the broiler as stated in the recipe, or pan-seared in a skillet (see the recipe notes for pan-searing instructions.)

Mediterranean Blackened Salmon Recipe with Pomegranate Salsa

cherry tomatoes, chopped

pomegranate, arils (seeds) of

green bell pepper, chopped

shallot, chopped

mint leaves, chopped

parsley,

Salt and pepper

lemon, juice of

Private Reserve Greek extra virgin olive oil, a generous drizzle

tsp ground cumin

tsp coriander

tsp Sweet Spanish Paprika

tsp Aleppo Pepper

garlic powder

tsp cayenne pepper

salmon

Private Reserve Greek extra virgin olive oil

Make the pomegranate salsa

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

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).

Season Salmon. 

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.)

Broil

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.)

Check for doneness

 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&#8217;t be more than 1 to 2 minutes longer depending on your oven.)

Grill Lemon Halves

. 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.)

Serve

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.)

I made this today and paired it with the  Lebanese Rice. Great combination.   I did the broil method as I thought less hands on than frying.    I should have listened to Suzy better.    I put it under the broiler and assumed it wouldn’t cook through so I then switched to bake and let it go too long.  It was a bit dryer than I like…….. but it was clearly my fault for not checking appropriately.    Flavors were still awesome!!!!  The salsa is great…. Love it and will make it a keeper!!!!!!

I love your recipes but this is now our favorite. Just tried it last night as I had a large pomegranate on hand. The salmon was perfectly spiced and the salsa was delicious! Any suggestions for other dishes using the pomegranate salsa? Thanks, Jane

This is a fantastic recipe.  I didn't do as well blackening the salmon, but I'm hopeful I'll get it right the next time.  Even so, the paring of the pomegranate salsa was perfect with the fish!  I love that salsa so much that I've been using it as a side for other dishes as well.

Pomegranate Salsa? Very creative. I would have never thought of that in a million years. It was incredible! This is one of my favorite salmon dishes. I would pay $30+ for this in a restaurant. But thanks to you, I can make it at home whenever pomegranates are in season. Thank you so much for sharing your creative delicious recipes with the world!

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