Blackened Salmon

Salmon in a cast iron skillet with lemons for garnish.

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.

Course Main Course

Cuisine American

Prep Time 2

Cook Time 10

Total Time 15

Servings servings

Calories 306kcal

Author Meggan Hill

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

US Customary - Metric

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 1/2 tsp. paprika, 1 1/2 tsp. garlic powder, 1 1/2 tsp. Italian seasoning, 1 1/2 tsp. salt, 3/4 tsp. cayenne, 3/4 tsp. dried thyme, and 3/4 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.

Nutrition