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Blackened Salmon

Easy Blackened Salmon

A fast, restaurant-quality seafood dinner! Fresh salmon fillets are generously coated in a bold, smoky, and slightly spicy homemade blackened seasoning, then quickly seared to perfection in a hot skillet.
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Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Servings: 4
Course: Main Course
Cuisine: American, Cajun-Inspired
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • For the Blackened Seasoning:
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly cracked black pepper
  • 1/4 teaspoon cayenne pepper adjust to taste for spice
  • For the Salmon:
  • 4 fresh salmon fillets about 6 ounces each, skin-on or skinless
  • 2 tablespoons unsalted butter melted
  • 1 tablespoon extra virgin olive oil or avocado oil
  • Fresh lemon wedges for serving
  • Fresh chopped parsley for garnish

Equipment

  • Large cast-iron skillet or heavy-bottomed frying pan
  • Small mixing bowl for the spice blend
  • Thin metal fish spatula or wide turner
  • Paper towels for drying the fish

Method
 

  1. Mix the Spices: In a small mixing bowl, whisk together the smoked paprika, garlic powder, onion powder, dried oregano, dried thyme, kosher salt, black pepper, and cayenne pepper until fully combined.
  2. Prepare the Salmon: Use paper towels to pat the salmon fillets completely dry on all sides. Removing the excess surface moisture is the absolute secret to getting the spices to stick and the fish to sear rather than steam.
  3. Coat the Fish: Brush the top and sides of each salmon fillet generously with the melted butter. Sprinkle the blackened spice mixture heavily over the buttered sides, using your fingers to gently rub and press the spices directly into the flesh of the fish.
  4. Heat the Skillet: Place a large cast-iron skillet over medium-high heat. Add the olive oil or avocado oil and let it heat up until it is shimmering and just beginning to smoke slightly. Ensure your kitchen vent hood is turned on, as this cooking process creates a lot of smoke!
  5. Sear the Salmon: Carefully place the salmon fillets into the hot skillet, spice-side down. Let them cook completely undisturbed for 3 to 4 minutes until a dark, crispy crust forms. Do not try to move them before they are ready, or the beautiful crust will tear off and stick to the pan.
  6. Flip and Finish: Use a thin metal spatula to carefully flip the fillets over. If your salmon has skin on the bottom, cook for another 3 to 4 minutes until the skin is crispy and the center of the fish is opaque and flakes easily with a fork.
  7. Serve: Remove the salmon from the skillet immediately so it does not overcook. Garnish with fresh chopped parsley and serve warm with plenty of fresh lemon wedges for squeezing over the top.

Notes

Ventilation is Key: The traditional blackening technique requires high heat and butter, which inevitably produces a significant amount of smoke in your kitchen. Be absolutely sure to turn on your exhaust fan and open a nearby window before you start searing the fish.
Choosing the Oil: Avocado oil or light olive oil is highly recommended for searing because they have a higher smoke point than standard extra virgin olive oil, which helps prevent the spices from tasting burnt.
Do Not Move the Fish: When you place the salmon flesh-side down into the hot skillet, resist the urge to peek or move it around. Letting it sit perfectly still is what creates that iconic, dark, restaurant-quality crust.