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Smoky, spicy, and incredibly flaky salmon with a signature blackened crust. This Cajun-inspired classic comes together in under 20 minutes, making it a perfect, flavor-packed weeknight dinner.
For 4 servings
Prepare the Blackening Spice Mix
Prepare the Salmon
Season the Salmon
Sear the Salmon
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Smoky, spicy, and incredibly flaky salmon with a signature blackened crust. This Cajun-inspired classic comes together in under 20 minutes, making it a perfect, flavor-packed weeknight dinner.
This cajun_creole recipe takes 20 minutes to prepare and yields 4 servings. At 456.12 calories per serving with 31.07g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Rest and Serve
This blackening spice mix works wonderfully on other firm fish like mahi-mahi, cod, or redfish, as well as on chicken breasts or shrimp.
Easily adjust the heat by increasing or decreasing the amount of cayenne pepper. For a smokier, less spicy version, replace cayenne with extra smoked paprika.
For less smoke, you can bake the salmon at 400°F (200°C) for 12-15 minutes or grill it over medium-high heat for 4-6 minutes per side.
Salmon is one of the best sources of long-chain omega-3 fatty acids, which are known to reduce inflammation, lower blood pressure, and support overall heart and brain health.
A single serving provides a significant amount of protein, which is essential for muscle repair, bone health, and maintaining metabolic function. Protein also helps you feel full and satisfied.
Salmon is loaded with B vitamins (B1, B2, B3, B5, B6, B9, and B12), which are crucial for converting food into energy, creating and repairing DNA, and reducing chronic inflammation.
A single serving of this Blackened Salmon (one 6oz fillet) contains approximately 480-520 calories, depending on the exact size of the fillet and the amount of butter and oil absorbed.
Yes, it is very healthy. Salmon is an excellent source of omega-3 fatty acids, high-quality protein, and essential vitamins like B12 and D. The blackening spices add flavor without significant calories. To make it even healthier, you can reduce the amount of salt in the spice mix.
Blackening is a Cajun cooking technique. It does not mean the food is burnt. The dark color comes from the spices toasting and charring in a very hot pan, which creates an intensely flavorful, smoky, and spicy crust. The inside of the fish remains moist and flaky.
Absolutely. The recipe works perfectly with both skin-on and skinless salmon. If using skin-on, you can get the skin extra crispy by searing it skin-side down for the final few minutes of cooking.
This dish pairs well with many sides. Classic choices include dirty rice, cheese grits, roasted asparagus or broccoli, a fresh corn salsa, or a simple green salad with a vinaigrette.
Store leftover salmon in an airtight container in the refrigerator for up to 2 days. To reheat, warm it gently in a 275°F (135°C) oven for 10-15 minutes or until warmed through, which helps prevent it from drying out. You can also flake the cold salmon over a salad.