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This blackened salmon recipe features fillets of salmon coated in a blend of Cajun spices and pan-seared to perfection. I love that it cooks in under 10 minutes.
Love blackened foods? Try my blackened tilapia, blackened chicken, or blackened shrimp next.
As a family who enjoy a good salmon dish weekly, I reckon it’s my blackened salmon recipe that is most requested. It’s deceptively easy to make and is a spice lovers dream. It’s great for salmon tacos, rice bowls, and more.
Table of Contents
Why I love this recipe
- SO much flavor. My blackened spice mix hits all the senses- smoky, subtly sweet, and pleasantly spicy.
- Ready in 10 minutes. No prep work and marinating are needed.
- Multiple cooking options. Not a fan of pan-searing? That’s okay; I include options to bake, air fry, and grill the fish, too.
★★★★★ REVIEW
“I agree with the previous comment. This was delicious! My husband and I loved it. I made it in a cast iron skillet – my first time doing that, but with your great tips, it turned out wonderfully. Thank you!” – Donna
Ingredients needed
- Salmon. Both skinless and skin-on fillets will work. I prefer skin-on fillets because the crispy skin adds more flavor and texture.
- Homemade blackening seasoning. My spices of choice are cumin, smoked paprika, cayenne pepper, black pepper, and dried thyme.
- Kosher salt. 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.
- Parsley. To garnish.
How to make blackened salmon
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
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 hot, 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. Removed the fillets from the pan and brush them with melted butter. Sprinkle with chopped parsley and serve.
Alternative cooking methods
While I prefer pan-searing the salmon, I’ve also tested this recipe both in the oven, the air fryer, and the grill.
Oven method: Arrange the salmon fillets on the baking tray with the spice side up and add a cube of butter to each fillet. Bake at 220C/450F for 10 minutes.
Air fryer method: Almost identical to my air fryer salmon, place the seasoned fillets in a greased air fryer basket and air fry for 8 minutes at 200C/400F.
Grill method: Preheat a charcoal or electric grill to high heat. Once hot, place the salmon fillets skin-side down and cook for 8 minutes, flipping halfway through.
Arman’s recipe tips
- You’ll know the fish is cooked once it reaches an internal temperature of 165F. Use a meat thermometer to check or use a fork to press back on the fish. If it flakes easily, you are good to go!
- Make sure the pan is extra hot. This ensures instant blackening and prevents the salmon from sticking to the pan.
- Let the salmon rest for 5 minutes before serving, so the juices redistribute and yield even more flavor.
- Don’t move the fillets once they are in the pan, to allow a nice crust to form on them. Once is plenty!
- Add a small amount of brown sugar. A teaspoon of brown sugar added to the spice mix will help balance all flavors. The sugar also enhances the brown crust on the fillets.
- Change the spice mixture. The spice mix is super easy to customize, so feel free to add onion powder, garlic powder, oregano, chili powder, or swap it out for taco seasoning.
What to serve with this
I like to use this salmon in my salmon bowls, or pair it with some delicious sides to complement it.
- Potatoes. You can never go wrong with potatoes, so pair the salmon with air fryer baked potato, air fryer Fench fries, or air fryer potato wedges.
- Grains. Pasta, basmati rice, or even some couscous.
- Salads. Keep things fresh and tasty with mixed greens, a wedge salad, or a green goddess salad.
- Sauteed vegetables. Simple classics like sauteed broccolini, sauteed asparagus, and sauteed eggplant.
Storage instructions
To store: Place leftovers in an airtight container in the fridge for up to 4 days.
To reheat: To prevent the salmon from drying out, it’s best reheated in a skillet over medium heat. Avoid using the oven or the microwave.
Frequently asked questions
While I stand by the ‘fresh is best’ mantra, frozen salmon fillets can be used if that is all you have on hand. Thaw the fillets out and be sure to pat dry each one very well before seasoning it.
Yes, this recipe is gluten-free. Anyone with gluten intolerance or Celiac disease can make it and enjoy it.
More delicious ways to cook salmon
Blackened Salmon Recipe
Video
Ingredients
- 1 tablespoon ground cumin
- 1/4 teaspoon cayenne pepper
- 2 teaspoons smoked paprika
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon dried thyme
- 4 salmon fillets skin on
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1/4 cup parsley chopped
Instructions
- In a small bowl, whisk together the ground cumin, cayenne pepper, smoked paprika, salt, pepper, and dried thyme until combined.
- Sprinkle the spice mix over the top of the salmon fillets.
- Add the oil to a large non-stick skillet and place over medium-high heat. Once hot, Place the salmon, spice side down, and sear for 3 minutes. Flip the fish and cook for another 3 minutes.
- Remove the salmon from the pan and brush with melted butter and sprinkle with finely chopped parsley.
Notes
Nutrition
Originally published January 2023, updated and republished May 2024
Salmon is my favourite fish! Thanks!
Best blackened seasoning I have ever had. I put this over salmon and it was fantastic.
Thank you so much for this recipe and I hope to make many more of yours. They all look fantastic.
I agree with the previous comment. This was delicious! My husband and I loved it. I made it in a cast iron skillet – first time doing that but with your great tips, it turned out wonderfully. Thank you!
I made this the other night and we loved it! we have tried several of your recipes and all turned out great. keep on sharing. Thanks.