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Two perfectly cooked fillets of blackened salmon on a white plate with fresh lime wedges and parsley.
Reda

Blackened Salmon

This incredibly quick and flavorful Blackened Salmon brings a smoky, spicy, and perfectly crispy crust to tender, flaky salmon fillets, making it an ideal weeknight meal.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American, Southern
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Salmon
  • 1.5 lbs salmon fillets 4 fillets, about 6 oz each, skin on or off
  • 4 tbsp unsalted butter
For the Blackening Seasoning
  • 1.5 tsp smoked paprika
  • 0.5 tsp cayenne pepper adjust to your spice preference
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp dried thyme
  • 0.5 tsp dried oregano
  • 1 tsp kosher salt
  • 0.5 tsp freshly ground black pepper

Equipment

  • Cast Iron Skillet
  • Tongs

Method
 

Prep the Salmon and Seasoning
  1. In a small bowl, whisk together the smoked paprika, cayenne pepper, garlic powder, onion powder, dried thyme, dried oregano, kosher salt, and freshly ground black pepper. Set aside.
  2. Pat the salmon fillets thoroughly dry with paper towels. This is a crucial step for achieving that perfect crispy, blackened crust.
  3. Generously sprinkle the prepared seasoning mixture over both sides of each salmon fillet, pressing gently to ensure it adheres well. Don't be shy with the seasoning!
Cook the Salmon
  1. Place a cast iron skillet over medium-high to high heat. You want it screaming hot! Add the unsalted butter and let it melt and get hot, but not burn. Watch for it to just start smoking lightly.
  2. Carefully place the salmon fillets into the hot skillet, skin-side down if your fillets have skin. Cook for 3 to 5 minutes without moving, until the skin is crispy and the fish appears blackened about halfway up the sides.
  3. Using tongs, carefully flip the salmon fillets. Cook for another 3 to 5 minutes, or until the fish is cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
  4. Remove the blackened salmon from the skillet and let it rest for a minute or two. Serve immediately with your favorite sides, like rice, roasted vegetables, or a simple salad.

Notes

High Heat is Key: Don't be afraid of high heat for this recipe; it's what creates the characteristic crispy, blackened crust. Just make sure your kitchen is well-ventilated, as it can get smoky. If your skillet starts smoking excessively, lower the heat slightly.
Clarified Butter (Ghee) for Best Results: For an even higher smoke point and richer, nuttier flavor without the risk of burning milk solids, consider using clarified butter (ghee) instead of regular unsalted butter. It's fantastic for blackening.
Don't Overcrowd the Pan: If you're cooking for more than two, cook the salmon in batches to avoid overcrowding the skillet. Overcrowding lowers the pan's temperature and can lead to steaming the fish instead of creating that beautiful blackened crust.