Blackened Salmon Recipe Recipe
Seared Blackened Salmon is easy to make in 20 minutes! Salmon filets are coated with a zesty homemade cajun blackened salmon seasoning, creating a perfect crust while keeping the salmon juicy and tender.
How to Make the Best Blackened Salmon Recipe
Blackened salmon is a flavor-packed dish that brings bold Cajun spices to perfectly seared fish. This technique creates an irresistible dark, spicy crust on the outside while keeping the salmon incredibly moist and tender on the inside. Ready in just 20 minutes, it’s a weeknight dinner winner that tastes like it came from a restaurant.
The secret to great blackened salmon lies in the homemade spice blend—a combination of smoked paprika, garlic powder, onion powder, and warming herbs like oregano and thyme. The cayenne pepper adds a gentle kick that can be adjusted to your taste. Pressing the seasoning firmly into the fish before cooking helps create that signature blackened crust.
Serve your blackened salmon alongside rice, roasted vegetables, or a fresh salad for a complete meal. It’s also fantastic in tacos, over pasta, or flaked into a grain bowl. Once you master this simple technique, you’ll find yourself making it again and again.
Blackened Salmon Recipe
Seared Blackened Salmon is easy to make in 20 minutes! Salmon filets are coated with a zesty homemade cajun blackened salmon seasoning, creating a perfect crust while keeping the salmon juicy and tender.
Ingredients
Salmon
Cajun Spice Blend
Instructions
Prepare the Salmon
- Make the cajun spice blend in a small bowl, combining with a fork until mixed.
- Place salmon on a plate, skin down, flesh up, pat it dry, and let sit at room temperature for about 20 minutes.
- Lightly coat the fish with olive oil. Sprinkle cajun seasoning onto the fillet, thoroughly coating and pressing the spice into the fish to help it adhere.
Cook the Salmon
- Heat a large cast iron skillet or other heavy bottom pan to medium-high heat. Once hot, place the salmon skin side up, seasoned side down—no need for oil on the pan.
- Cook for 2-3 minutes without moving. Peek underneath, and once it has a dark brown crust, flip to the other side.
- Turn down the heat to medium and continue to cook salmon 5-6 minutes until fish is cooked through and the skin is crispy.
- Remove it from the pan at 135°F for a perfect texture, as it will continue to cook to the recommended temp (145°F) for salmon.
Notes
- Use a cast iron skillet for the best crust on your blackened salmon.
- Adjust the cayenne pepper to your preferred heat level—start with less and add more next time if desired.
- Letting the salmon come to room temperature before cooking ensures even cooking throughout.
