A homemade seasoning mix adds amazing flavor to this Blackened Salmon. This restaurant quality seafood is quick and easy enough to make any night of the week.

If you love Cajun flavors, you’ll also need to try my Blackened Mahi Mahi and Blackened Fish Tacos.

Four blackened salmon fillets in a cast iron skillet with lemon slices.

I didn’t know I was crazy for Cajun flavors until I had my first blackened fish at a restaurant many, many years ago. It was love at first bite!

The blend of seasonings used to make blackened fish is outrageously flavorful. Thankfully, the quick stovetop method that creates a crisp outer crust while the interior remains tender and cooked to perfection is easy to do at home.

It was that unforgettable first bite that drove me to develop my Blackened Mahi Mahi recipe, now a huge reader favorite. I frequently cook salmon in the same fashion, so I thought I’d share this healthy and DELICIOUS dinner idea with you.

Recipe Highlights
Ingredient Notes
How to Make Blackened Salmon
Tips for the Best Blackened Salmon
Storage and Reheating Tips
Serving Suggestions
More Tasty Fish Recipes You’ll Love

Recipe Highlights

Quick and Easy: This restaurant quality Blackened Salmon is ready to serve in under 20 minutes. You can’t beat that!
Seasoning Mix: Make just enough for the recipe or use my big batch recipe for Kickin’ Cajun Seasoning Mix to speed things up even more.
Control the Heat Level: You can make the blackened seasoning as spicy or mild as you’d like.
Nutritious: Salmon is a nutrient packed protein and one of the best sources of Omega-3 fats, also known as fish oil.

Blackened salmon on a plate with rice next to a cast iron skillet.

Ingredient Notes

Salmon fillets, butter, oil, lemon, and a plate with spices with text.

Salmon: You want to pick up skinless salmon fillets for this blackened salmon recipe so that both sides of the fish can be coated with the spice mix. Don’t shy away from frozen salmon fillets. The frozen salmon I’ve purchased at Costco is incredibly fresh and very high quality. They come vacuum sealed in individual portions so you can thaw just the number you need and keep the rest frozen for another time. A very good value and so convenient.
Blackened seasoning blend: This spice mixture is my favorite homemade seasoning blend of all time. It consists of onion powder, garlic powder, smoked paprika, dried thyme, dried oregano, salt, pepper, and cayenne. I’ve scaled down my recipe for Kickin’ Cajun Seasoning Mix so you can make just enough for this recipe. You can easily control the level of spiciness by either reducing or increasing the amount of cayenne pepper. As written it reaches what is the perfect level of heat for me – it’s got a kick but I can totally handle it.
Fat: I use a combination of olive oil and butter to sear the fish.
Lemon: Use half to squeeze over the Blackened Salmon after it cooks and slice the other half into wedges for serving.

A blackened salmon fillet on a blue plate with lemon slices and rice.

How to Make Blackened Salmon

Three images of salmon on a cutting board, seasoned salmon, and salmon cooking in a cast iron skillet.

Combine the seasoning mix in a small bowl and blot the salmon dry with paper towels.
Coat both sides of the salmon fillets with the seasoning.
Melt the butter with the oil in a large skillet over medium-high heat. When the fat is nice and hot, add the seasoned salmon and cook, undisturbed, for several minutes. Flip the fish over and continue to cook until cooked through. Squeeze lemon juice over the top before serving.

A fork resting on a blue plate with a piece of blackened salmon and rice.

Tips for the Best Blackened Salmon

Use the right pan. Cast iron is always a great choice for getting that nice crust on blackened fish. But, I often turn to a stainless steel pan like the Calphalon Stainless Steel Everyday Pan which also works very well.

Use fully thawed salmon. If frozen, your salmon will need to be completely thawed overnight in the refrigerator before beginning. If your salmon is still icy, it won’t cook evenly and it’s likely the exterior will become dry in the time it will take to cook through.

Prep the salmon. Pat the salmon fillets dry with paper towels before seasoning them. This helps the seasoning stick and will create a better crust.

Avoid overcooking. Depending on the thickness of your fillets the cooking time can vary a bit, but it shouldn’t take more than about 4 minutes per side. Get the pan off the heat as soon as the internal temperature of the salmon is no more than 145 degrees F (or slightly lower) in the thickest portion. An easy way to tell if the salmon has cooked through is to insert a sharp knife into the thickest portion of one of the fillets and take a peek at the inside. It should not look raw in the center, but instead be just very slightly translucent pink.

Finish with lemon. Squeeze the juice from half a lemon over the salmon before serving. Lemon juice is a natural companion to seafood, adding brighteness and helping immensely to tame any “fishiness”.

Storage and Reheating Tips

Storage: Place the salmon in an airtight container or cover it tightly with plastic wrap. Store it in the refrigerator for up to 2 to 3 days.
Use Gentle Heat: When reheating blackened fish, it’s essential to use gentle heat to avoid overcooking and drying out the fish. Avoid high heat settings with all methods, as they can cause the seasoning to burn and the fish to become tough.
Reheating in the Oven: To reheat blackened salmon, preheat your oven to 325 degrees F. Place the salmon on a baking sheet lined with parchment paper or aluminum foil to prevent sticking. Cover the salmon loosely with foil to help retain moisture and reheat in the oven for about 10-15 minutes, or until warmed through.
Reheating on the Stovetop: Heat a skillet over medium heat and add a small amount of oil or butter. Place the salmon in the skillet and cook, covered, for about 4 to 5 minutes, flipping halfway through, until heated through.
Microwave Reheating: While not the best option for maintaining the texture of the salmon, you can also reheat Blackend Salmon in the microwave if you’re short on time. Place the salmon on a microwave-safe plate and cover it with a damp paper towel to prevent it from drying out. Microwave on medium power for 1 to 2 minutes, just until warmed.