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CoconutGravy

Blackened Salmon

Juicy salmon fillets coated in bold Cajun spices and seared until deeply caramelized on the outside while staying tender and flaky inside.

—Prep
—Cook
—Serves

Ingredients

  • 4 salmon fillets, about 6 oz each
  • 1 tbsp olive oil
  • 2 tbsp butter
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1/2 tsp cayenne pepper
  • 1/2 tsp black pepper
  • 1 tsp kosher salt
  • 1/2 tsp white pepper, optional
  • 1 tbsp fresh lemon juice
  • Lemon wedges, for serving
  • Chopped parsley, for garnish

Instructions

  1. Pat the salmon fillets very dry with paper towels.
  2. In a small bowl, combine the smoked paprika, garlic powder, onion powder, thyme, oregano, cayenne, black pepper, salt, and white pepper if using.
  3. Brush the salmon lightly with olive oil, then coat all sides generously with the blackening seasoning.
  4. Heat a heavy cast-iron skillet over medium-high heat until very hot.
  5. Add 1 tablespoon butter and let it melt.
  6. Place the salmon in the skillet and cook for 3–4 minutes without moving, until a dark crust forms.
  7. Flip the salmon, add the remaining butter, and cook for another 3–4 minutes, spooning the melted butter over the fish as it cooks.
  8. Reduce the heat slightly if the spices begin to burn before the salmon is cooked through.
  9. Finish with fresh lemon juice and remove from the heat once the salmon is opaque and flakes easily with a fork.
  10. Garnish with parsley and serve immediately with lemon wedges.
Chef's Tip
Get the skillet very hot before adding the salmon and avoid moving the fillets too soon—this is what creates that signature dark, flavorful blackened crust.
Recipe from CoconutGravy · coconutgravy.com
Printed September 8, 2026