Blackened Salmon

This blackened salmon is one of my go-to weeknight dinners—it’s quick, flavorful, and comes together in under 15 minutes. I sear a perfectly seasoned salmon filet in a hot skillet until it’s crispy on the outside and tender inside. The bold Cajun-style spices add just the right amount of smoky heat, making it a standout dish even on busy nights.

Why You’ll Love This Recipe

• Ready in just 15 minutes
• Perfectly seasoned with bold Cajun spices
• High in omega-3s, protein, and vitamin D
• Crisp on the outside, tender on the inside
• Great with everything from greens to grains

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• salmon filet (skin-on or off, about 12–16 oz)
• oil for cooking (I like avocado oil for high heat)
• onion powder
• chili powder
• paprika
• smoked paprika
• cayenne pepper
• cumin
• salt
• black pepper

Directions

Step 1: Make the Blackening Spice Mix
I combine all the spices—onion powder, chili powder, paprika, smoked paprika, cayenne, cumin, salt, and black pepper—in a small bowl and stir well.

Step 2: Season the Salmon
After patting the salmon dry with paper towels, I rub the spice blend onto the flesh side of the filet (if using skin-on salmon).

Step 3: Cook the Salmon
I heat oil in a nonstick skillet or cast iron pan over medium-high heat. Once the oil is shimmering, I place the salmon, seasoned side down, into the pan. I cook for 1–2 minutes until a crust forms, then flip and cook for 3–4 minutes more until it’s cooked through or reaches 145°F inside.

Step 4: Serve
As soon as it’s done, I remove it from the pan and serve hot with my favorite sides.

Servings and Timing

Yield: 4 servings
Prep Time: 3 minutes
Cook Time: 10 minutes
Total Time: 13 minutes

Variations

• Milder Version: I reduce or skip the cayenne for less heat.
• Sweet Heat: Add 1 tsp brown sugar to the spice blend for a hint of sweetness.
• Blackened Salmon Tacos: Flake the salmon and serve in tortillas with pineapple salsa.
• Grilled Option: I grill the seasoned salmon for a smoky twist.

Storage/Reheating

Refrigerator: I store leftovers in an airtight container for up to 2 days.
Reheating: I reheat gently in a skillet over low heat or in the microwave in short bursts.
Freezer: I don’t recommend freezing once cooked—salmon texture changes too much.

FAQs

What does “blackened” mean in cooking?

Blackened refers to a cooking method where fish or meat is seared at high heat with a spice crust. It gives the dish a dark, flavorful crust without being burnt.

Do I need to leave the skin on the salmon?

I like leaving the skin on because it crisps up nicely, but I remove it before serving. Skinless fillets work great too.

Can I bake blackened salmon instead?

Yes, I sometimes bake it at 400°F for 12–15 minutes. The crust won’t be quite as charred but the flavors still shine.

How do I know when the salmon is cooked through?

I look for opaque, flakey flesh or use a meat thermometer. The center should reach 145°F for safe consumption.

What’s the best oil for high-heat cooking?

I prefer avocado oil because it has a high smoke point, but canola, grapeseed, or sunflower oil work too.

Conclusion

This blackened salmon is bold, fast, and foolproof. I love how the spice mix forms a crisp crust that locks in the moisture and flavor. It’s the kind of recipe I return to over and over when I need something delicious on the table in minutes. Add your favorite sides and enjoy a restaurant-quality meal right at home.

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