This bold and flavorful blackened salmon is pan-seared for the perfect crust on top of tender flakey filets. Made in under 20 minutes, this flavorful salmon recipe is not only quick but really easy to throw together.
Why this recipe works
With salmon being one of the best sources of Omega-3 fatty acids and the addition of an incredibly flavorful spice blend, this blackened salmon recipe is both healthy and delicious.
It’s pretty much a no-brainer to add blackened seasoning to seafood as it ups the flavor profile to a whole new level, see our blackened shrimp for concrete proof. However, don’t be confused, blackened doesn’t mean it’s burnt. Blackened seasoning is a blend of aromatic and bold spices that leave your meat with an almost charred look once cooked. Once you try it, you’ll be hooked.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
SALMON – We use center cut because it’s the thickest part of the fish, making for heavier filets. Center cut salmon provides uniform thickness between your filets. Use a sharp chef’s knife to slice the filet into 4 smaller filets weighing about 6 ounces each. We highly recommend using fresh salmon over frozen. If you do have frozen salmon, allow it to fully thaw overnight in the refrigerator before using.
SEASONING – Our version of blackening seasoning uses Cajun seasoning, onion powder, paprika, dried oregano, garlic salt, black pepper, and cayenne pepper. Cajun seasoning and blackened seasoning are fairly interchangeable. The cayenne pepper and cajun seasoning are what bring the heat to this spice blend. Omit cajun seasoning it or reduce the amount you use if you aren’t a fan of spicy foods, though we’ve found that this recipe isn’t overly spicy as-is. You can also find pre-packaged blackened seasoning at the store.
How to Make Blackened Salmon
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Rinse filets and pat dry with paper towels.
- Brush the flesh side of salmon filets with softened butter. You will not use all the butter in this step.
- Combine Cajun seasoning, onion powder, paprika, oregano, garlic salt, black pepper, and cayenne pepper to create the spice mixture.
- Season buttered filets heavily with spice mixture. You want a lot of spice mixture, but not so much that it no longer sticks to the butter and simply falls off.
- Using a pastry brush, dab more butter on top of the seasoning mixture. You will not use all the butter.
- Combine any remaining seasonings and butter together in a small bowl.
- Heat skillet over medium-high heat until very hot. Add filets, skin side up, to the hot skillet.
- Brush skin side with remaining butter/seasoning mixture. Cook filets for about 3-4 minutes, using tongs to make sure your filets are not sticking.
EXPERT TIP – Using tongs to wiggle the filets a little will ensure they don’t stick to the pan. If you have issues with them sticking, using a fish turner spatula is a great way to lift the entire filet at once.
- Turn filets over and cook for another 2-3 minutes.
Frequently Asked Questions & Expert Tips
To test your filets for doneness, gently press your finger (or the tip of a knife if it’s too hot) onto the top center or thickest part of the filet – if it begins to flake or separate then it is done cooking. If you overcook the filets, they will be dry and overly flaky. You may also use an instant read thermometer to check for doneness, salmon is finished when it reaches 125-135F in the thickest part of the filet.
Store leftover blackened salmon in an air-tight container kept in the refrigerator for 2-3 days.
Serving Suggestions
Serve blackened salmon with rice and a side salad or add in some green with roasted asparagus, green beans, or broccoli. Optionally pair with tartar sauce, rosemary cream sauce, or lemon wedges for dipping, drizzling, or squeezing. As seen in the above photos, we paired ours with mango salsa which adds a touch of sweetness.
More Salmon Recipes
- Baked Salmon
- Lemon Salmon
- Maple Soy Salmon
- Cedar Plank Salmon
- Instant Pot Salmon
- Dijon Lemon Caper Salmon
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Blackened Salmon
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 1 ½ pounds center cut salmon cut into 4 filets
- 3 Tablespoons butter well softened, or margarine
- 1 Tablespoon Cajun seasoning
- ½ Tablespoon onion powder
- ½ teaspoon paprika
- ½ teaaspoon dried oregano
- 2 teaspoons garlic salt
- ½ teaspoon black pepper
- ½ teaspoon cayenne pepper
Things You’ll Need
- Fish turner or tongs
Before You Begin
- Using tongs to wiggle the filets a little will ensure they don’t stick to the pan. If you have issues with them sticking, using a fish turner spatula is a great way to lift the entire filet at once.
- We use center cut because it’s the thickest part of the fish, making for heavier filets.
- To test your filets for doneness, gently press your finger (or the tip of a knife if it’s too hot) onto the top center or thickest part of the filet – if it begins to flake or separate then it is done cooking. If you overcook the filets, they will be dry and overly flaky. You may also use an instant read thermometer to check for doneness, salmon is finished when it reaches 125-135F in the thickest part of the filet.
Instructions
- Rinse filets and pat dry with paper towels.
- Brush the flesh side of salmon filets with softened butter. You will not use all the butter in this step.
- Combine Cajun seasoning, onion powder, paprika, oregano, garlic salt, black pepper, and cayenne pepper to create the spice mixture.
- Season buttered filets heavily with spice mixture. You want a lot of spice mixture, but not so much that it no longer sticks to the butter and simply falls off.
- Using a pastry brush, dab more butter on top of the seasoning mixture. You will not use all the butter.
- Combine any remaining seasonings and butter together in a small bowl.
- Heat skillet over medium-high heat until very hot. Add filets, skin side up, to the hot skillet.
- Brush skin side with remaining butter/seasoning mixture. Cook filets for about 3-4 minutes, using tongs to make sure your filets are not sticking.
- Turn filets over and cook for another 2-3 minutes.
Nutrition
Chef Antoine Davis
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Connie says
I don’t usually like salmon very much but I tried this recipe and will now be eating a lot more salmon! It was so good! I love the flavor blend! Thank you for helping me eat healthier! I have tried several salmon recipes but this is my favorite!
Amanda Formaro says
Thank you so much! Chef Antoine is very happy you loved this, as am I!