This Easy Blackened Salmon Recipe is the best seasoning for salmon loaded with spices and herbs like smoked paprika, cayenne pepper, garlic powder, thyme, and onion powder. This simple meal is ready in 15 minutes making it perfect for weeknight dinners. You can even toss the fish in tacos or on salads!
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If you are looking for ideas of what seasoning to put on salmon, this is the recipe for you! Just salt and pepper will get boring! When you are trying to stick to a healthy lifestyle, bold flavor is important. So is a good salmon rub!
Table of Contents
What is Blackened Salmon? What Does it Mean?
I discuss this in the post for my Homemade Blackening Seasoning recipe. Blackening is a cooking technique, it’s usually associated with Cajun cuisine. Fish is dipped in butter, dredged in spices, and then seared in a hot cast iron or stainless steel pan. This leaves a crust, that will appear burnt, on the fish or meat that is loaded with flavor.
How to Make Blackened Salmon
- Allow the salmon to come to room temperature and pat dry.
- Coat the salmon in butter and then blackened seasoning.
- Heat a cast-iron skillet on medium-high heat.
- Sear both sides of the salmon.
Type of Butter or Oil to Use
Traditionally, butter is used for blackening. If not using butter, you should focus on oils with a high smoke point like avocado oil or grapeseed oil.
Smoke point refers to the temperature at which an oil starts to burn and smoke. When you cook with oil that's been heated past its smoke point, you can introduce burnt flavor to foods. You can read more about Smoke Points and Cooking here.
What Type of Pan to Use
You will need a pan that gets hot and one that is great for searing. A cast-iron or stainless steel pan will work best. A non-stick pan will not give you the crispy crust that you are looking for in this recipe.
How Long to Cook Salmon Fillets
I typically opt for 2-4 minutes on each side. The cook time will depend on the temperature of your pan and the size of your fillets. The color of the salmon will become lighter as it cooks.
You can monitor the color of the sides to determine doneness. When the color of the side of the salmon has lightened about ¾ths of the way up, it's time to flip.
How to Sear Salmon and Prevent it From Being Overcooked
- Dry the salmon thoroughly before coating it in butter or oil. Wet salmon is more likely to stick to the pan.
- Avoid using salmon cold and straight from the fridge. I like to pull the salmon from the fridge and allow it to rest for 15 minutes.
- The pan will need to get really hot. Cast iron usually smokes. This is normal. You can use a fan over the stove or open up a window as well.
- Don't move the salmon after you have placed it down on the skillet. It's more likely to crumble, break, and not turn out pretty! Allow it to cook and get ready for flipping.
- The color of the salmon will become lighter as it cooks. You can monitor the color of the sides to determine doneness. When the color of the side of the salmon has lightened about ¾ths of the way up, it's time to flip.
- Use a timer while cooking the salmon if you are easily distracted. This will help ensure you don't overcook the salmon.
Overcooked Salmon
Overcooked salmon is dry and has little flavor. Fish (along with meat) will continue to cook when you remove it from heat. This is why it's important to pay attention to how long the fish cooks.
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When the fish is done, it will be a translucent pink in the middle. It should also look flaky. If you notice white goo protrude from the salmon, this is a sign it's overcooked.
The white gunk is coagulated protein. As salmon cooks, the flesh contracts, pushing out the protein to the fillet’s surface. The higher the heat, the more quickly the flesh contracts, and the more albumin becomes visible.
You can check out more tips on How to Tell if Salmon is Overcooked here.
The Difference Between Cajun and Blackened Seasoning
Cajun seasoning is the spiciest when compared to blackened and Creole seasoning. Blackened seasoning falls in the middle of the two. It isn't as spicy and it's less salty than Creole Seasoning.
Each of these typically uses paprika, cayenne pepper (less for Creole and blackened), garlic powder, thyme, and onion powder
What's the Difference Between Grilled and Blackened
Both methods use dry heat to add flavor and produce juicy salmon or meat. Blackening is a quick method of cooking and grilling takes a little more time.
Charring occurs naturally when food is grilled, broiled, or sometimes cooked on the stove. It does not involve a blend of seasonings. You can read more about Blackening and Charred Differences here.
Can You Bake the Salmon
You can, but you won't get the same blackened crust, which is what the dish is known for.
- Preheat the oven to 425 degrees.
- Rub the salmon in butter and spices.
- Cover with parchment paper. Bake for 10 minutes.
- Remove the parchment paper and bake for 3-5 minutes.
Topping Ideas
- Pineapple
- Avocado
- Mango
- Lemon
- Cilantro
- Lime
What to Serve With This Dish
Southern Style Green Beans
Fried Cabbage
Okra and Tomatoes
Air Fryer Broccoli
Air Fryer Asparagus
Roasted Ranch Potatoes
More Salmon and Fish Recipes
Pan-Seared Salmon
Air Fryer Salmon
Salmon Fried Rice
Keto Baked Salmon
Keto Salmon Cakes
Smoked Salmon Eggs Benedict
Maple Glazed Salmon
Ninja Foodi Grill Salmon
More Fish and Seafood Recipes
Grilled Cedar Plank Salmon
Lobster Mac and Cheese
Baked Crab Legs
Lemon Pepper Fish
Traeger Smoked Salmon
Southern Recipes
Instant Pot Gumbo
Instant Pot Red Beans and Rice
Easy Blackened Salmon Recipe
Ingredients
- 1 pound salmon (skin-on) Cut into fillets about 4oz each. You can use skinless if you wish.
- 2 tablespoons unsalted butter 1 tablespoon melted to rub the fish, 1 tablespoon to cook in the pan
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper
- ½ teaspoon oregano
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon thyme
Instructions
- Dry the salmon completely and allow the salmon to come to room temperature for 15 minutes.
- Drizzle 1 tablespoon of melted butter onto both sides of the salmon.
- Combine the spices in a bowl and sprinkle the spices over the salmon. Be sure to season the sides of the salmon.
- Heat a cast iron or stainless steel skillet on medium-high heat. Add 1 tablespoon of butter. I used a 10 inch pan.
- When the butter has melted, add the salmon to the pan, skin-side up. Do not overcrowd the pan. The salmon shouldn't touch. Cook the fish in batches if needed.
- Cook the salmon for 2-4 minutes until the side turn opaque. Monitor the sides of the salmon to determine the perfect time to flip. When the color of the side of the salmon has lightened about ¾ths of the way up, it's time to flip.
- Flip the salmon and cook for an additional 1-2 minutes.
- Remove and cool before serving.
Video
Notes
- Dry the salmon thoroughly before coating it in butter or oil. Wet salmon is more likely to stick to the pan.
- Avoid using salmon cold and straight from the fridge. I like to pull the salmon from the fridge and allow it to rest for 15 minutes.
- The pan will need to get really hot. Cast iron usually smokes. This is normal. You can use a fan over the stove or open up a window as well.
- Don't move the salmon after you have placed it down on the skillet. It's more likely to crumble, break, and not turn out pretty! Allow it to cook and get ready for flipping.
- The color of the salmon will become lighter as it cooks. You can monitor the color of the sides to determine doneness. When the color of the side of the salmon has lightened about ¾ths of the way up, it's time to flip.
- Use a timer while cooking the salmon if you are easily distracted. This will help ensure you don't overcook the salmon.
Nimo says
I’m so grateful for this recipe! Brandi’s tips helped me finally accomplish cooking blackened salmon that isn’t burnt or dry. I’m not a good cook but Brandi’s recipes make me seem like a chef! I also purchased the cast iron griddle that is on Brandi’s amazon list. It has upgraded my cooking skills. Thank you for this recipe!
staysnatched says
You're welcome! The grill pan is a game changer!
Tori says
This is such a great recipe! So easy to follow and tastes amazing. I used ghee instead of butter because I'm dairy-free and it was so good and crispy! 🙂
staysnatched says
Yay! Ghee works just as good!
Reagan says
Agree with the above comment. You helped me cook fish in a cast iron skillet that turned out perfectly ! Everything you post looks delicious and I need to get an air fryer to try out those recipes too.
staysnatched says
I'm so glad you enjoyed it. And yes! Get an air fryer.
Brooke says
I really appreciated all of the tips before the actual recipe. The salmon turned out perfectly and my kids even ate it! I will definitely be making this again!
staysnatched says
Glad the tips helped!
Khrissy says
Thank you for such simple and easy recipies. My first time making blackened salmon, I was able to get my fiancé to eat it, it turned out moist, well seasoned and it didn’t taste fishy....I love it ?
staysnatched says
Wonderful! I'm so glad you enjoyed it!
Melissa J says
I have made this recipe so many times. It is so delicious and the flavor. Yum! Since being home more I decided to start trying new recipes. This one is so great especially for a novice person like me. Brandi's instructions and tips were super helpful and have made cooking so much more fun!
staysnatched says
Yay! I'm so glad you enjoyed it.
Lecia says
Brandi,
This is a delicious and easy recipe! You methods worked perfectly for cooking and getting the spice mix to create a crust which I've struggled with before. Thanks!
staysnatched says
Wonderful! So glad to hear it.
Starlin Jewell says
Best salmon that I’ve made. The tips and info were awesome. Thank you Brandi for another great recipe!
staysnatched says
You're welcome. I'm glad you enjoyed it.
Lindsay says
I made this recipe tonight.. it was one of those nights where I hadn’t planned ahead and needed to put something together fast. From taking the salmon out of the freezer to plating it up it was less than 30 minutes. This seasoning is delicious and pack full of flavor. I don’t love salmon, but I love how good it is for me, this blackened rub is just what I needed!! Definitely going in the rotation!
staysnatched says
I'm glad you enjoyed it!
Robin says
It was delicious and my seven year old enjoyed every bite!
staysnatched says
I'm so glad to hear it.
Sydney says
So easy and flavorful! Will definitely be a weekly staple!
staysnatched says
So glad to hear this!
Monica R says
Another great recipe!! Brandi's recipes always deliver and this one was no different. Flavorful, juicy fish, and almost totally hands free cooking! These were great in tacos!
staysnatched says
I’m glad you enjoyed it!
Monica R says
So good and so easy! The salmon comes out perfectly cooked, and it's hard to mess it up. Another winner!
staysnatched says
I'm glad you enjoyed it!
Janele says
Love this recipe. My husband made a new fisherman friend and has been on a marlin kick. He wanted me to try and copycat his fav. restaurant but we both like your blend of spices better. Super easy and soo freaking good. Used your cajun seasoning to make quick poor mans dirty rice in the rice cooker and it's our new favorite meal. Thank you!
staysnatched says
You're welcome.
Sydney says
My favorite go to salmon recipe!! Easy weeknight meal
staysnatched says
So glad to hear it!
Sherrie says
This was so good. I added brown sugar and cumin. Thank you for adding the cook mode. I hate when it go to screen saver.
staysnatched says
I'm glad it works for you!
Dia says
This recipe was so easy to follow and my salmon turned out flavorful and delicious! Definitely running this one back again soon. Thanks Brandi!