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.
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.
Table of contents
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.
Ingredient Notes
- 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.
How to Make Blackened Salmon
- 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.
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.
Serving Suggestions
I most often serve Blackened Salmon with my Almond Rice Pilaf or the Broccoli Cheese Rice pictured in this post.
Blackened fish is delicious with potatoes too. Try it with Sour Cream Mashed Potatoes, Lemon Garlic Roasted Potatoes, or Roasted Sweet Potatoes.
Add a simple vegetable side dish like Sautéed Green Beans or Sheet Pan Roasted Vegetables to complete your meal.
Browse my collection of side dish recipes and salad recipes for more ideas.
More Tasty Fish Recipes You’ll Love
- High Heat Baked Salmon
- Easy Teriyaki Salmon and Vegetables
- Shrimp and Spinach Pasta
- Baked Fish with Lemon Garlic Butter
- Air Fryer Fish Sticks
Sign up for my free newsletter for all the latest recipes and join me on Facebook, Instagram and Pinterest for more cooking inspiration!
Blackened Salmon
Ingredients
- 4 skinless salmon fillets, (approximately 6 ounces each)
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 lemon
Kickin’ Cajun Seasoning Mix:
- 1 ½ teaspoons onion powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme leaves
- 1 teaspoon dried oregano leaves
- 1 teaspoon fine grain sea salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon cayenne pepper or to taste
Instructions
- Combine all Kickin’ Cajun Seasoning Mix ingredients in a small bowl.
- Pat the fillets dry with paper towels. Season the fillets liberally with spice mix on both sides, pressing it into the fish with your hands. Wash your hands thoroughly.
- Place a large pan (cast iron or stainless steel are preferred) over MEDIUM-HIGH heat and add the butter and oil. When the fat is nice and hot, add the seasoned fish. Cook, undisturbed, for several minutes, until golden brown on one side. Flip the fish over and continue to cook until completely cooked through. Depending on the thickness of your fillets the cooking time can vary a bit but should not take more than 4 minutes per side. Get it off the heat as soon as the internal temperature is no more than 145 degrees F (or slightly lower) in the thickest portion.
- Squeeze lemon juice over the fish and serve.
Notes
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
More Ideas
This recipe was published on January 19, 2019. It has been updated with new text and images.
Absolutely the best recipe ever!