My blackened salmon recipe is a weeknight dinner hero. It starts with salmon fillets seasoned with blackened spices and pan-seared until crisp, tender, and almost smoky. It makes a healthy, high-protein main.  

I turn to this blackened salmon whenever my partner and I want a change from our usual pan-seared salmon. It’s one of those dinners I go back to over and over again because it’s so simple yet packs in so much flavor! 

Many blackened salmon recipes call for store-bought seasoning, but not mine. Through many rounds of recipe testing, I perfected the spice blend that rivals even the best of them.

Table of Contents

1. Blackened salmon recipe highlights
2. Key Ingredients
3. How to make blackened salmon
4. Arman’s recipe tips
5. Alternative cooking methods
6. Frequently asked questions
7. Blackened Salmon Recipe (Recipe Card)
8. More easy salmon recipes

Blackened salmon recipe highlights

• Quick and easy. I don’t use the term weeknight hero lightly. You can have this on the table in under 10 minutes!
• Crispy outside, flaky inside. My pan-seared method gives you a gorgeous blackened crust with a tender, flaky interior every time. 
• Multiple cooking methods. In testing, I experimented with pan-searing, baking, air frying, and grilling. I still think pan-searing is the easiest, but I’ll include all methods, so you have options! 
• Healthy. I love that the salmon can be served over salads, in a salmon bowl, or kept simple with a grain and greens. Salmon is also high in protein, full of omega-3s, and easy to find. 

Key Ingredients

Here are the main ingredients for this salmon, along with my kitchen notes. The complete list with measurements is in the recipe card below.

• Salmon. Both skinless and skin-on fillets will work. I prefer skin-on fillets because the crispy skin adds more flavor and texture, and helps keep things intact.
• Homemade blackening seasoning. My spice mix features cumin, smoked paprika, cayenne pepper, black pepper, and dried thyme. 
• Kosher salt. I don’t add salt to my blackening seasoning, but add it separately to season to taste.
• Butter. Melted butter to brush over the fillets right after searing them. This ingredient is completely optional, but that subtle butter flavor really intensifies the spices. 
• Olive oil. To sear the salmon. Any oil with a high smoke point works, like peanut oil or avocado oil.

How to make blackened salmon

Step 1- Prep the salmon. Sprinkle the spice mix generously on the salmon fillets and press to get them to stick well to the fish. 

Step 2- Sear. Heat oil in a large cast iron skillet. When the oil is sizzling, place the salmon filets in the pan with the spice side down. Sear the fillets for 3 minutes per side.

Step 3- season and serve. Remove the fillets from the pan and brush them with melted butter. Sprinkle with chopped parsley and serve. 

Arman’s recipe tips

• Doneness level. You’ll know the salmon is fully cooked once it reaches an internal temperature of 140°F for well done. That said, I recommend removing it once it reaches 130°F, then letting it sit for 5 minutes. This allows carryover cooking (i.e., the salmon rises to 140°F as it sits) and also the juices redistribute, resulting in much juicier salmon. 
• Cast iron skillet is best. While it is technically optional, I do recommend it. I find that’s what gives the salmon the absolute best crust. Any heavy-bottomed pan that handles high heat well should work. 
• Start with a hot skillet. This guarantees instant blackening and prevents the salmon from sticking to the pan. 
• Don’t flip the fillets more than once. You need to allow enough time for a nice crust to form on each piece of salmon. Once is enough! 

Frequently asked questions

More easy salmon recipes

• Sockeye salmon
• Stuffed salmon
• Keta salmon
• Miso salmon
• Baked salmon in foil
• Salmon wellington
• My homemade seasoning is so versatile, so I recommend making a big batch and using it on other proteins like shrimp, tilapia, chicken breast, or catfish.