Blackened Salmon

By Naz Deravian

Published May 8, 2026

  • Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 1
Total Time
20 minutes
Prep Time
5 minutes
Cook Time
15 minutes
Rating
5(581)
Comments
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Coating fish fillets in a flavorful spice mixture and cooking them in a searing-hot pan until blackened is a technique popularized by legendary Louisiana chef Paul Prudhomme. In this version, center-cut salmon fillets gain a crisp, deeply seasoned crust while remaining tender and flaky on the inside. For the telltale blackened crust, you’ll need to start with a hot pan (cast-iron works best). Be sure to crack a window and turn on the exhaust fan, if possible, as there will be some smoke. Serve blackened salmon with any combination of side salad, rice and grilled or roasted vegetables; or use as a filling for tacos or fish sandwiches.

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Ingredients

Yield:4 servings

FOR THE BLACKENING SPICE

  • 1 ½ tablespoons smoked or sweet paprika

  • 1 ½ teaspoons onion powder

  • 1 ½ teaspoons garlic powder

  • 1 ½ teaspoons kosher salt (such as Diamond Crystal)

  • ½ to 1 teaspoon ground cayenne 

  • ½ teaspoon black pepper

  • ½ teaspoon dried thyme

  • ½ teaspoon dried oregano

FOR THE SALMON

  • 4 (6- to 8-ounce) center-cut salmon fillets, skin removed

  • 2 tablespoons unsalted butter, melted

  • Lemon wedges, for serving

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

4 grams carbs; 124 milligrams cholesterol; 481 calories; 9 grams monosaturated fat; 8 grams polyunsaturated fat; 10 grams saturated fat; 33 grams fat; 1 gram fiber; 495 milligrams sodium; 41 grams protein

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

  1. Step 1

    Make the blackening spice: In a small bowl, mix the paprika, onion powder, garlic powder, salt, cayenne, black pepper, thyme and oregano.

  2. 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.)

  3. 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.

  4. 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.

  5. Step 5

    Remove from the heat, drizzle with reserved melted butter and serve with lemon wedges.

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Ratings

5 out of 5
581 user ratings
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Comments

GaryR

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.

Stanley

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.

Stephen Pearson

I've been making faux blackened salmon for years. As a lazy man, I always use McCormick's Cajun Seasoning.

Mark

We have salmon once or twice a week but are in the midst of a kitchen renovation so our cooking options are limited to our gas grill and an air fryer. We were looking for an alternative to cedar plank salmon on the grill and tried this using the griddle insert for our grill. The results were terrific even using store bought blackening seasoning. This may be our go to for salmon from now on.

Ernestine

Made this, following the recipe exactly. The fish turned out lovely and moist, but it was a shame that the rub was far too salty. I think 1/3 of what the recipe calls for would likely be more than adequate.

Bonnie

Since I have poor ventilation, I put my cast iron skillet on an outdoor gas grill. I pulled the skillet off about 2 minutes before fish was done, so that by the time I plated mashed potatoes to go under the fillets and simple steamed/sauteed broccoli on the side, the salmon was perfect.

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