Blackened Salmon Recipe

This blackened salmon recipe features fillets of salmon coated in a blend of spices and pan-seared to perfection. I love that it cooks in under 10 minutes. Watch the video below to see how I make it in my kitchen!

Course Main Course

Cuisine American

Prep Time 3

Cook Time 6

Total Time 9

Servings servings

Calories 315kcal

Author Arman Liew

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 it from the skillet once it reaches 130°F.
Remove the salmon from the pan and brush with melted butter, and sprinkle with finely chopped parsley. Let the salmon rest for 5 minutes, then serve.

Video

Notes

Tips: Check out my recipe tips above for ideal doneness, using the right pan, and avoiding overcooking.
Leftovers: Place leftover salmon in an airtight container in the fridge for up to 4 days. You can also freeze cooked fillets in a ziplock container for up to two months.
Reheating: To prevent the salmon from drying out, it’s best reheated in a skillet over medium heat with a tablespoon of water. Cover the pan and heat for about four minutes. That said, this salmon tastes delicious cold!

Nutrition