Blackened Salmon
Published Jan. 30, 2025
- Total Time
- 20 minutes
- Prep Time
- 5 minutes
- Cook Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1½tablespoons smoked or sweet paprika
- 1½teaspoons onion powder
- 1½teaspoons garlic powder
- 1½teaspoons kosher salt (such as Diamond Crystal)
- ½ to 1teaspoon ground cayenne
- ½teaspoon black pepper
- ½teaspoon dried thyme
- ½teaspoon dried oregano
- 4(6- to 8-ounce) center-cut salmon fillets, skin removed
- 2tablespoons unsalted butter, melted
- Lemon wedges, for serving
For the Blackening Spice
For the Salmon
Nutritional analysis per serving (4 servings)
481 calories; 33 grams fat; 10 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 8 grams polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 41 grams protein; 495 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Make the blackening spice: In a small bowl, mix the paprika, onion powder, garlic powder, salt, cayenne, black pepper, thyme and oregano.
- Step 2
Turn on the exhaust fan and heat a large cast-iron pan (or other heavy-bottomed pan) over medium-high for about 5 minutes. (If using a pan that isn’t cast-iron, your pan may heat up faster.)
- Step 3
Cook the salmon: While the pan heats, pat the salmon fillets dry with a paper towel and place on a large plate or small sheet pan. Set aside 2 teaspoons of the melted butter for serving. Brush half of the remaining butter on one side of the salmon fillets, then sprinkle half of the blackening spice evenly over that side. Using your fingers, gently press the spices on so they stick. Flip the fish, then repeat on the remaining side.
- Step 4
Adjust the heat under the pan to medium, carefully place the salmon in the hot pan and cook until the spices have darkened and the fish is cooked through, 4 to 6 minutes per side, using tongs and a thin spatula to carefully flip the fish.
- Step 5
Remove from the heat, drizzle with reserved melted butter and serve with lemon wedges.
Private Notes
Comments
I love the flavor of blackened seasoning on fish/seafood - cod, mahi, salmon, sea scallops. But I think the whole business of searing it in a screaming hot skillet and setting off the smoke alarms is overrated. I just do a dusting of a store-bought blackened seasoning and cook in a little butter/canola oil blend over medium heat for 2-3 minutes per side. Deglaze with a little dry white wine and let that cook down a bit and pour over the fish/scallops. Lemon wedge on the side.
Wonderful recipe. If possible, avoid farm raised Atlantic salmon. Wild-caught Alaskan sockeye is perfect for this dish (check the frozen seafood section). Keep a close eye on the fish, it will overcook in the blink of an eye. Get it out of the pan when it's almost cooked through and let it finish cooking on the plate.
I've been making faux blackened salmon for years. As a lazy man, I always use McCormick's Cajun Seasoning.
My husband made this tonight - exactly as instructed - and I had no notes. Very delicious. Prefect combination of seasonings, perfect timing to get that blackened, crispy crust, the butter on top - chef’s kiss. Yum, yum, yum! Will use leftovers for fish tacos tomorrow.
I just made this for the first time and it was unbelievably delicious--flavorful and crisp, yet exceptionally delicate on the inside. I can't eat garlic, so I did not use the garlic powder, but followed everything else exactly as written. The cast iron pan is critical for creating the crisp, blackened exterior. I'm going to make a jar of the seasoning mix to have on hand to make this even more quickly in the future!
AMAZING. AMAZING. AMAZING!!!