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Ready in about 15 minutes, my easy Blackened Salmon is definitive proof that seafood recipes should not be reserved for restaurant meals alone. Discover how simple it is to make Blackened Salmon for dinner tonight.
Confession: I don’t love to eat salmon on its own. But thanks to its versatility, crowd-pleasing nature, and healthy fats, I try, try again.
When “Emily’s Salmon Bowl” went viral on TikTok (the one where she microwaves the salmon with an ice cube on it underneath a piece of parchment and then wraps each bit individually in nori), I was inspired to create a new variation on the theme. And even this admitted salmon skeptic can admit it’s been one of my all-time favorite salmon recipes.
Ideal as a main dish alongside cilantro-lime rice and hush puppies (or your favorite carbs or veggies), my quick and easy Blackened Salmon takes about 15 minutes total. Now that makes my heart pitter-patter.
Blackened Salmon ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
- Salmon: Use a sharp knife to score the skin-side of each salmon filet 2-3 times, about 1 inch apart, without slashing into flesh, prior to seasoning. Start salmon filets skin-side down in the skillet. Ensure filets are of a similar size to ensure even cooking. Thaw frozen salmon overnight in the refrigerator. To thaw frozen cod quickly, place in a sealed bag under cool running tap water for 20 to 30 minutes.
- Cajun seasoning: Snag a jar at the supermarket, or to make Homemade Cajun Seasoning, inside a small bowl or a jar with a lid, add 1 tablespoon plus 1 ½ teaspoons paprika, 1 ½ teaspoons garlic powder, 1 ½ teaspoons Italian seasoning, 1 ½ teaspoons salt, ¾ teaspoon cayenne, ¾ teaspoon dried thyme, and ¾ teaspoon onion powder. Stir to combine (or close and shake the jar). Store any extra seasoning in an airtight container.
- Salt and pepper: Always taste your recipes at the end to adjust for seasonings. I keep a pint jar of “tasting spoons” next to my stove just for this purpose.
- Oil: Opt for a neutral cooking oil with a higher smoke point, such as vegetable oil, canola oil, or avocado oil, for frying.
- Lemon: Fresh lemon wedges are best, but store-bought lemon juice works just as well. Garnish with lemon wedges for a tart, citrus taste to balance the spice of the Cajun seasoning.
How to make Blackened Salmon
- Using a sharp knife, score skin side of salmon filet 2-3 times, about 1 inch apart, and without slashing into flesh. Pat filets dry and season on all sides with Cajun seasoning, salt, and freshly ground black pepper.
- In a large skillet, heat oil over medium-high heat until shimmering. Place salmon filets skin-side down in a single layer and cook until very dark brown, about 5 to 7 minutes.
- Flip salmon and cook until very dark brown and fish registers 145 degrees on a digital thermometer (I swear by my ThermoPro), about 5 minutes more. Serve with lemon wedges.
Blackened Salmon tips and variations
- Yield: You can determine the portion size of this Blackened Salmon recipe based on the fish fillets you select. I suggest one 6- to 8-ounce fillet per adult for a satisfying entree, which you can pair with a side of vegetables and/or starch.
- Storage: Transfer leftover salmon to an airtight container, then store in the refrigerator for up to 3 days.
- Oven: To use the oven to preheat your cast-iron skillet for Blackened Salmon, adjust oven rack to the middle position, place a cast-iron skillet on rack, and preheat oven to 500 degrees. When oven reaches 500 degrees, turn off oven and carefully remove skillet. Place skillet on stovetop over medium-high heat. Cook salom on each side for about 2 minutes, until salmon reaches 145 degrees.
- More seafood favorites: Discover the best Tuna Salad recipe, Coconut Shrimp (with a delicious sweet and spicy mayo!), Pan-Fried Tilapia, Baked Salmon Filets, and Lobster Rolls.
Recipe FAQs
Rather than a set of ingredients, blackening is a technique invented by chef Paul Prudhomme at K-Paul’s in New Orleans, Louisiana. Redfish was the first item to be blackened. There are more recipes for blackening seasoning than we can count, but most include a mixture of warm and aromatic spices, such as salt, black pepper, white pepper, paprika, cayenne pepper, garlic powder, onion powder, thyme, and/or oregano. Regardless of the recipe, the process involves liberally coating the starring ingredient with this blend before roasting, baking, or grilling to allow the flavor to infuse.
Salmon is far from your only option. Other seafood selections, such as shrimp, catfish, or tilapia, taste terrific blackened, or use this mix to coat steak or pork. You can also go plant-based and Cajun-spice your corn on the cob, home fries, eggs, or steamed or roasted vegetables. You’ll also find Cajun seasoning in several popular New Orleans specialties, including gumbo, po‘ boys, étouffée, and jambalaya.
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Blackened Salmon
Ingredients
- 4 (6- to 8-ounce) salmon filets with skin on
- 2 tablespoons Cajun Seasoning homemade or store-bought (see note 1)
- Salt and freshly ground black pepper
- 2 tablespoons vegetable oil
- Lemon wedges for serving
Instructions
- Using a sharp knife, score skin-side of salmon filet 2-3 times, about 1-inch apart, and without slashing into flesh. Pat filets dry and season on all sides with Cajun seasoning, salt, and freshly ground black pepper.
- In a large skillet, heat oil over medium-high heat until shimmering. Place salmon filets skin-side down in a single layer and cook until very dark brown, about 5 to 7 minutes.
- Flip salmon and cook until very dark brown and fish registers 145 degrees on a digital thermometer, about 5 minutes more. Serve with lemon wedges.
Notes
- Cajun seasoning: Snag a jar at the supermarket, or to make Homemade Cajun Seasoning, inside a small bowl or a jar with a lid, add 1 Tbsp. plus 1 ½ tsp. paprika, 1 ½ tsp. garlic powder, 1 ½ tsp. Italian seasoning, 1 ½ tsp. salt, ¾ tsp. cayenne, ¾ tsp. dried thyme, and ¾ tsp. onion powder. Stir to combine (or close and shake the jar). Store any extra seasoning in an airtight container.
- Yield: You can determine the portion size of this Blackened Salmon recipe based on the fish fillets you select. I suggest one 6- to 8-oz. fillet per adult for a satisfying entree, which you can pair with a side of vegetables and/or starch.
- Storage: Transfer leftover salmon to an airtight container, then store in the refrigerator for up to 3 days.
Sounds great, but how do we prevent our smoke detectors from going off? By the way, I love your site and a lot of your recipes, but I don’t know what to do with a recipe that will smoke up my kitchen. I end up opening windowns, waving towels, etc. This is my first comment on the matter.
Hi Liz, I usually use the fan vent on my microwave when cooking things like this. I unfortunately don’t know of another solution if you don’t have one of those. Sorry about that! – Meggan