Blackened Salmon

This bold and flavorful blackened salmon is pan-seared for the perfect crust on top of tender flakey filets. Made in under 20 minutes, this flavorful salmon recipe is not only quick but really easy to throw together.

Why this recipe works

With salmon being one of the best sources of Omega-3 fatty acids and the addition of an incredibly flavorful spice blend, this blackened salmon recipe is both healthy and delicious.

It’s pretty much a no-brainer to add blackened seasoning to seafood as it ups the flavor profile to a whole new level, see our blackened shrimp for concrete proof. However, don’t be confused, blackened doesn’t mean it’s burnt. Blackened seasoning is a blend of aromatic and bold spices that leave your meat with an almost charred look once cooked. Once you try it, you’ll be hooked.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

SALMON – We use center cut because it’s the thickest part of the fish, making for heavier filets. Center cut salmon provides uniform thickness between your filets. Use a sharp chef’s knife to slice the filet into 4 smaller filets weighing about 6 ounces each. We highly recommend using fresh salmon over frozen. If you do have frozen salmon, allow it to fully thaw overnight in the refrigerator before using.

SEASONING – Our version of blackening seasoning uses Cajun seasoning, onion powder, paprika, dried oregano, garlic salt, black pepper, and cayenne pepper. Cajun seasoning and blackened seasoning are fairly interchangeable. The cayenne pepper and cajun seasoning are what bring the heat to this spice blend. Omit cajun seasoning it or reduce the amount you use if you aren’t a fan of spicy foods, though we’ve found that this recipe isn’t overly spicy as-is. You can also find pre-packaged blackened seasoning at the store.

How to Make Blackened Salmon

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Rinse filets and pat dry with paper towels.
2. Brush the flesh side of salmon filets with softened butter. You will not use all the butter in this step.
3. Combine Cajun seasoning, onion powder, paprika, oregano, garlic salt, black pepper, and cayenne pepper to create the spice mixture.
4. Season buttered filets heavily with spice mixture. You want a lot of spice mixture, but not so much that it no longer sticks to the butter and simply falls off.
5. Using a pastry brush, dab more butter on top of the seasoning mixture. You will not use all the butter.
6. Combine any remaining seasonings and butter together in a small bowl.
7. Heat skillet over medium-high heat until very hot. Add filets, skin side up, to the hot skillet.
8. Brush skin side with remaining butter/seasoning mixture. Cook filets for about 3-4 minutes, using tongs to make sure your filets are not sticking.
   
   EXPERT TIP – Using tongs to wiggle the filets a little will ensure they don’t stick to the pan. If you have issues with them sticking, using a fish turner spatula is a great way to lift the entire filet at once.
   
   
9. Turn filets over and cook for another 2-3 minutes.

Frequently Asked Questions & Expert Tips

To test your filets for doneness, gently press your finger (or the tip of a knife if it’s too hot) onto the top center or thickest part of the filet – if it begins to flake or separate then it is done cooking. If you overcook the filets, they will be dry and overly flaky. You may also use an instant read thermometer to check for doneness, salmon is finished when it reaches 125-135F in the thickest part of the filet.

Store leftover blackened salmon in an air-tight container kept in the refrigerator for 2-3 days.

Serving Suggestions

Serve blackened salmon with rice and a side salad or add in some green with roasted asparagus, green beans, or broccoli. Optionally pair with tartar sauce, rosemary cream sauce, or lemon wedges for dipping, drizzling, or squeezing. As seen in the above photos, we paired ours with mango salsa which adds a touch of sweetness.

More Salmon Recipes

• Baked Salmon
• Lemon Salmon
• Maple Soy Salmon
• Cedar Plank Salmon
• Instant Pot Salmon
• Dijon Lemon Caper Salmon

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