Blackened Salmon

This blackened salmon is liberally seasoned and seared to perfection. It is a must try recipe if you love tender and flavorful salmon. 

Salmon is an excellent protein to have in your diet. Whether it’s air-fried, baked, or cooked sous vide, it pairs well with a range of dishes and helps put together a wholesome dinner or lunch. This blackened salmon recipe is another great way to cook salmon.  

If you’ve tried our blackened tilapia, chicken, or shrimp, there is no doubt this salmon will be a winner too.

Table of Contents

1. Why you’ll love this blackened salmon recipe
2. Ingredients needed
3. How to make blackened salmon
4. Baked blackened salmon
5. What to serve with this dish
6. Tips to make the best recipe
7. Storage instructions
8. Recommended tools to make this recipe
9. More delicious ways to cook salmon
10. Frequently asked questions
11. Blackened Salmon Recipe

Why you’ll love this blackened salmon recipe

A blend of flavorful spices is used to season the salmon fillets. The fillets are then seared in a piping-hot pan to toast the spices and create a delicious crust. You need to try this for yourself, because: 

• Crispy crust and lots of flavors. The generous use of spices and the cooking technique used to prepare blackened fish result in a beautifully crispy crust and a rich flavor (like in tilapia, too!).
• Customizable. You can experiment with the blackening spices and use ones that you enjoy pairing with salmon. You can also make the fish as spicy as you like by using more cayenne pepper. 
• Ready in 10 minutes. Like lemon pepper, honey garlic, or stuffed salmon, the best thing about this recipe is that it cooks in less than 10 minutes. No prep work and marinating are needed. 

Ingredients needed

Although I make this blackened salmon recipe very often, I still prefer to make the blackened spice mix from scratch. I find the spices hold onto the fish better and are way more fragrant. Here is what you’ll need for this. 

• Salmon. Both skinless and skin-on fillets will work. The crispy skin adds more flavor and texture to the blackened fish.  
• Blackening spices. A range of spices can be used to make blackened fish. My spices of choice are cumin, smoked paprika, cayenne pepper, black pepper, and dried thyme. 
• 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. Fresh chopped parsley for garnish. 

How to make blackened salmon

This perfectly seasoned salmon is both easy and impressive. Even if you’ve never cooked salmon this way before, it’s simple and straightforward.

Step 1- Prep the salmon

Start with mixing all the spices and salt. Sprinkle the spice mix generously on the salmon fillets and press to get them to stick well to the fish. 

Step 2- cook the fish

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

Once you have removed the fillets from the pan, brush them with melted butter. Sprinkle with chopped parsley and serve. 

Baked blackened salmon

I know cooking salmon on the stove can be a little intimidating (although you should try my seared salmon or cast iron salmon– it proves how easy it is!) so I’ve included an option to bake it in the oven. 

1. Preheat the oven to 450F degrees and line a baking sheet with parchment paper. 
2. Season the salmon fillets with the spice mix you have prepared. 
3. Arrange the salmon fillets on the baking tray with the spice side up and add a cube of butter to each fillet. 
4. Bake the salmon for 10 minutes. 

What to serve with this dish

• Potatoes. You can never go wrong with potatoes, so pair the salmon with a baked potato, French fries, or wedges. 
• Grains. Pasta, rice, or even some quinoa. 
• Salads. Keep things fresh and tasty with a cucumber, wedge, or Green goddess salad. 
• Sauteed vegetables. We enjoy some broccolini, asparagus, eggplant, and cauliflower rice. 

Tips to make the best recipe

• Make sure the pan is extra hot. This ensures instant blackening and prevents the salmon from sticking to the pan.
• Don’t move the fillets once they are in the pan. You only need to flip the fish once. Don’t move the fillets while they cook to allow a nice crust to form on them.
• 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 add onion powder, garlic powder, oregano, chili powder, and Cajun seasoning.

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. 

Recommended tools to make this recipe

• Mixing bowls. To make the seasoning mix.
• Cast iron skillet. For the perfectly seared fish.
• Non-stick skillet. No cast iron skillet? This non-stick skillet works a treat.

More delicious ways to cook salmon

• Sockeye salmon
• Stuffed salmon
• Keta salmon
• Baked salmon in foil
• Salmon wellington

Frequently asked questions