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This blackened salmon recipe is really simple to make, and the bold spice blend is so tantalizing! It’s ready in under half an hour, and the fish comes out flaky and perfect.
You may also like my Creamy Cajun Chicken or Cajun Alfredo Sauce next.
Why you’ll love it
I know that cooking salmon can seem intimidating, but it really isn’t! This recipe in particular is very beginner friendly. If you can mix together some spices and heat up oil, you’re golden and well on the way to flaky and flavorful salmon. The seasoning has a fantastic zing.
This quick salmon recipe may be my favorite use of my Homemade Blackened Seasoning. The Cajun-inspired seasoning darkens and gets a really tasty char on it (not burnt!) when a fancy reaction happen as it cooks. It lends itself so well to tender, juicy salmon.
What you’ll need
- Salmon – aim for a 1″ fillet of fresh salmon
- Blackened seasoning – you can use a store-bought variety or make mine. It typically features dried herbs, paprika, and a kick from cayenne pepper. Delicious southern flavors!
- Butter and olive oil – for pan frying
Helpful tips
- What’s happening is called a Maillard reaction to make the crust darken. True to the name, that’s how it’s supposed to go when the spices come into contact with the milk solids from the buttah! Nice and blackened.
- Keep in mind the salmon will continue to cook a bit even after taking it out of the skillet, so don’t overdo it. And you can actually watch the pink color change as it cooks to guide you through the process.
How to make blackened salmon
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Prep your salmon by cutting it into 4 pieces and drying with paper towels. Season evenly with the blackening seasoning. Heat up the butter and olive oil in a skillet.
Working skin-side down, cook the salmon for about 5 minutes. Reduce the heat, flip the fish, and continue cooking until cooked through. That’s it!
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- Here is my cast iron skillet I always use.
- Easily measure out spices with these magnetic measuring spoons that don’t get lost in the drawer.
- Here is my butter dish complete with measurement markings for where to cut.
Substitutions and variations
- Most varieties of blackened seasoning won’t be screaming hot, but if spice is a concern, you can make your own and lessen the amount of cayenne.
- Try my Blackened Chicken if you prefer!
- Or you can make it with a white fish like in our Blackened Fish Tacos.
What to serve with blackened salmon
- The Mango Lime Salsa from deep in the archives would be a great pairing.
- While not necessarily typical, I love a cream dipping sauce with salmon, so try my Remoulade, creamy Tzatziki, or even Tartar Sauce.
- This Coconut Lime Rice would be a bright complement as well.
Leftovers and storage
- As with most salmon/seafood recipes, this one is best fresh. You can store leftovers for 2-3 days in the fridge in an airtight container.
- Leftovers are awesome in a salad! Try my Super Simple Parmesan Arugula Salad, or it would go great with this Green Goddess Dressing and your fave greens.
- I don’t recommend freezing this one since the texture will deteriorate.
More easy salmon recipes
If you made this salmon with blackening seasoning, I want to hear from you in the comments below! Or you can tag me on Instagram stories.
Easy Blackened Salmon
Ingredients
- 1 pound fresh salmon
- 3 tablespoons blackened seasoning my version is linked, or use store bought
- 2 tablespoons butter
- 1 tablespoon olive oil
- For serving: lemon or lime wedges optional, to taste
Instructions
- Take the salmon out of the fridge 15-20 minutes before starting the recipe if you can. Cut the salmon into 4 equal pieces and pat it dry with paper towels. Season each piece all over with the blackened seasoning.
- Add the butter and olive oil to a skillet over medium-high heat. Let the skillet heat up for a few minutes.
- Cook the salmon (skin-side down) for 5 minutes, then reduce the heat to medium and flip it over and cook for another 2-4 minutes or until it's cooked through (it'll take a little longer if your salmon is more than 1" thick, and less if thinner than 1").
Notes
- I typically buy Atlantic salmon that’s about 1″ thick. If using skinless salmon or wild salmon, reduce the cooking time and keep a close eye on it. If you’re not a fan of the skin (it’s crispy and delicious if you eat it right away), it’s easy to peel off once it’s cooked.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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