Blackened Salmon
Juicy salmon fillets coated in bold Cajun spices and seared until deeply caramelized on the outside while staying tender and flaky inside.
Overview
Ingredients
Instructions
Notes
Comments & Reviews (0)
Ingredients
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
- Pat the salmon fillets very dry with paper towels.
- In a small bowl, combine the smoked paprika, garlic powder, onion powder, thyme, oregano, cayenne, black pepper, salt, and white pepper if using.
- Brush the salmon lightly with olive oil, then coat all sides generously with the blackening seasoning.
- Heat a heavy cast-iron skillet over medium-high heat until very hot.
- Add 1 tablespoon butter and let it melt.
- Place the salmon in the skillet and cook for 3–4 minutes without moving, until a dark crust forms.
- Flip the salmon, add the remaining butter, and cook for another 3–4 minutes, spooning the melted butter over the fish as it cooks.
- Reduce the heat slightly if the spices begin to burn before the salmon is cooked through.
- Finish with fresh lemon juice and remove from the heat once the salmon is opaque and flakes easily with a fork.
- 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.
Ingredients
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
- Pat the salmon fillets very dry with paper towels.
- In a small bowl, combine the smoked paprika, garlic powder, onion powder, thyme, oregano, cayenne, black pepper, salt, and white pepper if using.
- Brush the salmon lightly with olive oil, then coat all sides generously with the blackening seasoning.
- Heat a heavy cast-iron skillet over medium-high heat until very hot.
- Add 1 tablespoon butter and let it melt.
- Place the salmon in the skillet and cook for 3–4 minutes without moving, until a dark crust forms.
- Flip the salmon, add the remaining butter, and cook for another 3–4 minutes, spooning the melted butter over the fish as it cooks.
- Reduce the heat slightly if the spices begin to burn before the salmon is cooked through.
- Finish with fresh lemon juice and remove from the heat once the salmon is opaque and flakes easily with a fork.
- Garnish with parsley and serve immediately with lemon wedges.
Chef's Tip
💡 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.
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