Recipe Overview
This Blackened Salmon is an easy, flavorful seafood dinner made with tender salmon fillets coated in a bold homemade blackened seasoning blend. First, the salmon is rubbed with paprika, garlic powder, onion powder, dried herbs, black pepper, and just enough cayenne for a smoky, slightly spicy crust. Then, it cooks in a hot skillet until the outside is deeply seasoned and lightly crisp while the center stays tender and flaky. Finally, fresh lemon juice and a little butter add a bright, rich finish. As a result, this blackened salmon recipe works well for busy weeknights, easy date-night dinners, meal-prep lunches, or simple seafood meals with rice, vegetables, salad, or pasta.
Why You’ll Love This Recipe
- Made with simple pantry spices and fresh salmon
- Ready in about 20 minutes
- Bold, smoky blackened seasoning with adjustable heat
- Tender, flaky salmon with a flavorful skillet crust
- Made in one skillet for easy cleanup
- Works well with rice, vegetables, pasta, or salad
- Easy enough for weeknights but nice enough for guests
Ingredients You’ll Need
- 4 salmon fillets, about 6 ounces each, skin on or skinless
- 1 tablespoon olive oil or avocado oil
- 1 tablespoon unsalted butter
- 1 teaspoon paprika
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon brown sugar, optional
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest, optional
- 2 tablespoons chopped fresh parsley
- Lemon wedges, optional, for serving
- Extra chopped parsley, optional, for serving
Step-by-Step Instructions
- First, remove the salmon fillets from the refrigerator about 15 minutes before cooking so they cook more evenly.
- Pat the salmon very dry with paper towels, especially on the skin side if the skin is still attached.
- Next, add the paprika, smoked paprika, garlic powder, onion powder, oregano, thyme, salt, black pepper, cayenne pepper, and brown sugar, if using, to a small bowl.
- Stir the blackened seasoning mixture until everything is evenly combined.
- Meanwhile, drizzle the salmon fillets with the olive oil.
- Use your hands to rub the oil over the tops and sides of the salmon.
- Then, sprinkle the blackened seasoning evenly over the flesh side of each fillet.
- Gently press the seasoning onto the salmon so it forms an even coating.
- Next, heat a large skillet over medium-high heat for 2–3 minutes.
- Once the skillet is hot, carefully add the salmon fillets skin-side down, if using skin-on salmon.
- Cook the salmon without moving it for 4–5 minutes so the skin becomes crisp and the seasoning develops a dark crust.
- Then, carefully flip the salmon with a thin spatula.
- Add the butter to the skillet beside the salmon.
- Allow the butter to melt and spoon some of the melted butter over the tops of the salmon.
- Cook for another 3–5 minutes, depending on the thickness of the fillets.
- The salmon is done when it reaches 145°F in the thickest part, looks mostly opaque, and flakes easily with a fork.
- If the salmon is very thick, reduce the heat slightly and cook for 1–2 extra minutes as needed.
- Once the salmon is cooked, carefully transfer it to serving plates.
- Then, squeeze the fresh lemon juice over the salmon.
- Sprinkle with lemon zest and chopped parsley, if using.
- Finally, serve immediately with lemon wedges and your favorite sides.
Helpful Tips
- Pat the salmon dry before adding oil and seasoning so the blackened spice blend sticks better and develops a better crust.
- Use salmon fillets that are close in thickness so they finish cooking at the same time.
- For less heat, reduce the cayenne pepper to 1/8 teaspoon or leave it out completely.
- For more heat, increase the cayenne pepper to 1/2 teaspoon or add a pinch of crushed red pepper flakes.
- Avoid cooking the salmon over extremely high heat because the paprika and garlic powder can burn before the center is cooked.
- Keep the salmon skin on when possible because it helps hold the fillet together and becomes crisp in the skillet.
Recipe Variations
- For oven-baked blackened salmon, bake the seasoned salmon at 400°F for 10–14 minutes, depending on thickness.
- Alternatively, make air fryer blackened salmon by cooking the seasoned fillets at 400°F for 7–10 minutes.
- For blackened salmon tacos, flake the cooked salmon into warm tortillas and add shredded cabbage, avocado, lime crema, and salsa.
- For creamy blackened salmon, remove the cooked salmon from the skillet, then stir 1/3 cup heavy cream and 1/4 cup grated Parmesan into the pan drippings.
- For blackened salmon pasta, serve the salmon over cooked fettuccine, penne, or angel hair pasta with a creamy Cajun-style sauce.
- Instead of salmon, use the same blackened seasoning blend on shrimp, cod, tilapia, chicken, or scallops.
What to Serve with Blackened Salmon
Blackened Salmon pairs well with cilantro lime rice, roasted potatoes, mashed potatoes, creamy pasta, garlic butter green beans, roasted asparagus, broccoli, corn on the cob, sautéed zucchini, a Caesar salad, cucumber tomato salad, coleslaw, or a simple side of crusty bread. In addition, black beans, avocado salad, mango salsa, or sweet potato fries also work especially well with the smoky seasoning.
How to Store and Reheat
Store leftover blackened salmon in an airtight container in the refrigerator for up to 3 days. For the best texture, reheat it gently in a covered skillet over low heat with a small splash of water, broth, or butter until warmed through. You can also microwave it at lower power in short intervals, although salmon can dry out if overheated. Leftover salmon is also good cold over salad, mixed into pasta, or flaked into tacos.
Frequently Asked Questions
Can I use frozen salmon for blackened salmon?
Yes. However, thaw the salmon completely in the refrigerator first. Then, pat it very dry before adding the oil and blackened seasoning.
Is blackened salmon very spicy?
Blackened salmon has a bold, smoky flavor and can be mildly spicy. However, you control the heat by adjusting the amount of cayenne pepper in the seasoning blend.
Should I cook salmon with the skin on or off?
Either option works. However, skin-on salmon is easier to flip and can develop a crisp texture when cooked skin-side down in a hot skillet.
How do I know when salmon is done cooking?
Salmon is done when it reaches 145°F in the thickest part, looks mostly opaque, and flakes easily with a fork. The exact cooking time depends on the thickness of the fillets.
Can I use store-bought blackened seasoning?
Yes. Use about 1 to 1 1/2 tablespoons of store-bought blackened seasoning for four salmon fillets. Check the salt level first because many blends are already heavily salted.
What is the difference between Cajun seasoning and blackened seasoning?
They are very similar and often use many of the same spices. However, blackened seasoning is usually designed to create a darker, bolder crust when cooked in a hot skillet.
Recipe Card
Prep Time: 10 minutes
Cook Time: 8–10 minutes
Rest Time: 2 minutes
Total Time: 20–22 minutes
Servings: 4
Ingredients
- 4 salmon fillets, about 6 ounces each, skin on or skinless
- 1 tablespoon olive oil or avocado oil
- 1 tablespoon unsalted butter
- 1 teaspoon paprika
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon brown sugar, optional
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest, optional
- 2 tablespoons chopped fresh parsley
- Lemon wedges, optional, for serving
- Extra chopped parsley, optional, for serving
Instructions
- First, remove the salmon fillets from the refrigerator about 15 minutes before cooking so they cook more evenly.
- Pat the salmon very dry with paper towels, especially on the skin side if the skin is still attached.
- Next, add the paprika, smoked paprika, garlic powder, onion powder, oregano, thyme, salt, black pepper, cayenne pepper, and brown sugar, if using, to a small bowl.
- Stir the blackened seasoning mixture until everything is evenly combined.
- Meanwhile, drizzle the salmon fillets with the olive oil.
- Use your hands to rub the oil over the tops and sides of the salmon.
- Then, sprinkle the blackened seasoning evenly over the flesh side of each fillet.
- Gently press the seasoning onto the salmon so it forms an even coating.
- Next, heat a large skillet over medium-high heat for 2–3 minutes.
- Once the skillet is hot, carefully add the salmon fillets skin-side down, if using skin-on salmon.
- Cook the salmon without moving it for 4–5 minutes so the skin becomes crisp and the seasoning develops a dark crust.
- Then, carefully flip the salmon with a thin spatula.
- Add the butter to the skillet beside the salmon.
- Allow the butter to melt and spoon some of the melted butter over the tops of the salmon.
- Cook for another 3–5 minutes, depending on the thickness of the fillets.
- The salmon is done when it reaches 145°F in the thickest part, looks mostly opaque, and flakes easily with a fork.
- If the salmon is very thick, reduce the heat slightly and cook for 1–2 extra minutes as needed.
- Once the salmon is cooked, carefully transfer it to serving plates.
- Then, squeeze the fresh lemon juice over the salmon.
- Sprinkle with lemon zest and chopped parsley, if using.
- Finally, serve immediately with lemon wedges and your favorite sides.
Storage: Store leftover blackened salmon in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered skillet over low heat with a small splash of water, broth, or butter until warmed through.