Blackened Salmon
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
5 steps. 10 minutes total.
- 1
Step 1
- a.Prepare the Blackening Spice Mix
- b.In a small bowl, combine the smoked paprika, garlic powder, onion powder, dried thyme, dried oregano, cayenne pepper, salt, and black pepper.
- c.Stir until the spices are thoroughly mixed.
- 2
Step 2
- a.Prepare the Salmon
- b.Using paper towels, pat the salmon fillets completely dry on all sides. This is crucial for achieving a crispy crust.
- c.Brush each fillet generously with the melted butter, ensuring all surfaces are coated.
- 3
Step 3
- a.Season the Salmon
- b.Sprinkle the blackening spice mix evenly over all sides of the butter-coated fillets.
- c.Gently press the seasoning into the flesh to ensure it adheres well.
- 4
Step 4
- a.Sear the Salmon
- b.Place a large cast-iron skillet over medium-high heat and add the vegetable oil. Heat for 2-3 minutes until the oil is shimmering and just beginning to smoke. Good ventilation is key here.
- c.Carefully place the seasoned salmon fillets in the hot skillet, presentation-side down (if skinless). If using skin-on fillets, place them skin-side up first.
- d.Sear for 3-5 minutes without moving them, allowing a deep, dark crust to form.
- e.Flip the fillets carefully and cook for another 3-5 minutes on the other side, or until the salmon is cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C) for well-done.
- 5
Step 5
- a.Rest and Serve
- b.Remove the salmon from the skillet and transfer to a plate.
- c.Let the fillets rest for 2-3 minutes to allow the juices to redistribute.
- d.Garnish with fresh parsley and serve immediately with lemon wedges for squeezing over the top.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a cast-iron skillet for the best results. It retains high heat evenly, which is essential for the perfect blackened crust.
- 2Ensure your kitchen is well-ventilated by opening a window or turning on an exhaust fan, as this cooking method produces a significant amount of smoke.
- 3Do not overcrowd the pan. If your skillet isn't large enough, cook the salmon in two batches to ensure each fillet gets a proper sear.
- 4The most critical step for a crispy crust is patting the salmon completely dry before adding butter and spices.
- 5Use an instant-read thermometer to check for doneness without cutting into the fish. For a medium finish, aim for 130-135°F (54-57°C).
Adapt it for your goals.
Different Fish
This blackening spice mix works wonderfully on other firm fish like mahi-mahi, cod, or redfish, as well as on chicken breasts or shrimp.
Spice LevelSpice Level
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.
Cooking MethodCooking Method
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.
Why this is on our healthy list.
Rich in Omega-3 Fatty Acids
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.
Excellent Source of High-Quality Protein
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.
Packed with B Vitamins
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.
Frequently asked questions
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.