Go Back

Blackened Salmon

Blackened salmon features a smoky, spicy crust that transforms tender fish into a bold, flavorful dish. The process involves coating the salmon with a seasoned spice blend and searing it in a hot pan until crispy and fragrant. The final result is a visually striking, flaky fillet with a crispy, dark crust and a juicy interior.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4
Course: Main Course
Cuisine: American, Cajun
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 4 fillets salmon fillets preferably skin-on, at room temperature
  • 2 tablespoons paprika smoked paprika adds extra smoky depth
  • 1 teaspoon cayenne pepper adjust for heat preference
  • 1 teaspoon thyme dried or fresh, chopped
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoon oil vegetable or canola oil for searing
  • 1 lemon lemon for squeezing after cooking

Equipment

  • Cast-iron skillet
  • Tongs
  • Spatula
  • Meat thermometer

Method
 

  1. Pat the salmon fillets dry with paper towels and set them at room temperature to ensure even cooking.
  2. Mix together the paprika, cayenne, thyme, garlic powder, and onion powder to create your blackening spice blend; set aside.
  3. Heat your cast-iron skillet over high heat until it just begins to shimmer and slightly smoke, about 2-3 minutes, ensuring it's very hot for a proper sear.
  4. Lightly brush each salmon fillet with oil to help the spice adhere, then generously coat each piece with the spice mixture, pressing gently to stick.
  5. Place the fillets skin-side down in the hot skillet using tongs, being careful of splatters, and cook without moving for about 3-4 minutes until the crust is dark, fragrant, and crispy.
  6. Flip the fillets carefully with tongs or a spatula and cook for another 2-3 minutes, until the internal temperature reaches about 50-52°C (122-125°F) and the fish is opaque and flaky.
  7. Remove the salmon from the pan and let it rest for 2 minutes; this helps the juices settle and keeps the fish moist inside.
  8. Squeeze fresh lemon over the fillets to add brightness and serve immediately, pairing with your favorite sides for a complete meal.

Notes

For an extra smoky flavor, toast the spices slightly before mixing. Adjust the cayenne for desired heat level. Ensure the pan is very hot to achieve a crispy crust without burning the spices.