Blackened Salmon with Chipotle-Honey Glaze

Blackening is simply a means of adding spicy goodness—and a tasty char—to fish, poultry, or meat. Here, blackened salmon filets get an extra kick from a sweet and spicy (and deliciously gooey) glaze made with a little honey and a chipotle chile in adobo sauce.

Give the fish 20 minutes to stand with the blackening rub, then you’re ready to go: 5 minutes in the pan and it’s done.

Note: Begin searing the fish flesh-side down. When you turn it over to finish skin-side down, the skin will stick to the hot skillet, making the flesh easy to lift off, leaving the skin in the pan.

See also Pan-Roasted Salmon with Fig-and-Chile Glaze. For another blackening idea, check out Blackened Mahi-Mahi with Pan-Seared Vegetables.

Serves 2

Ingredients

• 1/2 tsp freshly ground black pepper
• 1/2 tsp chile powder
• 1/2 tsp ground coriander
• 2 4-oz salmon filets, with skin, about 1/3-inch thick
• 1 large chipotle chile in adobo sauce, finely chopped
• 1 tbsp plus 1 tsp honey
• 2 tsp chopped chives
• 1 tsp adobo sauce
• sea salt
• 2 tsp olive oil

Blackening Spices

Glaze Ingredients

Preparation

1. Combine the black pepper, chile powder, and coriander in a small bowl. Rub the spice mixture on the flesh side of the salmon and let stand 20 minutes.
2. Combine the chipotle chile, honey, chives, and adobo sauce in a small bowl. Season with salt and set aside.
3. Heat a heavy, preferably cast-iron, skillet over medium-high heat and brush with olive oil. Season the salmon with salt and place flesh-side down in the pan. Sear until beginning to lightly char, 2-3 minutes.
4. Turn the filets flesh-side up and brush with half the glaze. Continue searing until just cooked through but still opaque in the middle, about 2 minutes longer.

Spice-Rubbed Salmon

Chipotle-Chile Glaze

Salmon Beginning to Sear

Glazed Salmon

Lift the salmon off its skin and plate. Brush with additional glaze and pass any remaining at the table.

Blackened Salmon with Chipotle-Honey Glaze