Blackened Salmon

This tender, flaky Blackened Salmon recipe is pan-seared with cajun spices for an out of this world flavor. It's the perfect one pan meal for a quick and easy dinner.

What is Blackened Salmon?

Blackening chicken, salmon (or other firm fish) means to coat it with a blend of spices and sear it in a skillet over high heart. We use no butter or oil (that's what makes it "blackened", crisp, and healthy!). The heat toasts the spices, so you get a crispy outside and a tender, flaky inside.

Like our Chicken Piccata or Easy Homemade Meatballs, this is one of our favorite weeknight recipes because it tastes great and doesn't require much time. We cooked some veggies in the pan before searing the salmon, making this an easy one pan meal.

Hint: Blackened Salmon is great served in tacos or over a Caesar Salad.

Jump to:

• What is Blackened Salmon?
• Ingredients
• Instructions
• How to make Blackened seasoning
• Farm Raised Salmon vs. Wild-Caught Salmon
• Expert Tips
• Storage
• More easy salmon recipes
• Blackened Salmon recipe
• Related recipes

Ingredients

• SALMON FILLETS: we like wild-caught salmon fillets.
• WHITE MUSHROOMS: to serve with salmon
• CHERRY TOMATOES: to serve with salmon
• JALAPEÑO PEPPERS: to serve with salmon
• OLIVE OIL: use the best quality olive oil you can afford.
• BLACKENED SEASONING: use store bought seasoning a lot to save time, or you can make your own. See recipe below.
• LEMONS:

*see recipe card for quantities.

Instructions

1. Clean tomatoes, jalapeños and mushrooms. Place them in a small mixing bowl and toss with half of the olive oil.
2. Cut salmon into 6-8 pieces.
3. Heat a large cast-iron skillet on top of stove until hot. Add vegetables and cook over high heat for 3 minutes. 
4. Turn heat down to low and simmer for 4 more minutes. Remove from heat and set the vegetables aside.
5. Return the cast-iron skillet to stove and heat to high. Coat both sides of the salmon pieces with blackened seasoning.
6. Place a few slices of salmon skin down in hot skillet and cook for 3 minutes.
7. Turn salmon and cook another 3 minutes. Continue until all fish has been cooked.
8. Remove and place on serving plate. Add vegetables and squeeze lemon juice over both.
9. Garnish with cilantro and serve.

How to make Blackened seasoning

Combine the following spices together in a bowl, to use as blackened seasoning mix for salmon. This can be stored in an airtight container for up to 6 months.

1. SMOKED PAPRIKA: 2 tablespoons
2. CUMIN: 1 tablespoon
3. CAYENNE PEPPER: 2 teaspoons
4. ONION POWDER: 1 tablespoon
5. GARLIC POWDER: 2 teaspoons
6. SALT: 1 teaspoon
7. DRIED BASIL: 1 teaspoon
8. DRIED OREGANO: 1 teaspoon

Farm Raised Salmon vs. Wild-Caught Salmon

• We like to use WILD-CAUGHT SALMON for this recipe if we can. We prefer this variety because it is usually lower in fat and calories, but sometimes it is hard to find (especially during the winter months).
• FARM RAISED SALMON works fine for this recipe. We just make sure to check to make sure it has a nice color and texture.

Expert Tips

1. KEEP THE SKIN ON! For optimum flavor, we prefer a crispy, seasoned skin. If you don't like to eat it, you can always remove it after cooking.
2. MAKE SURE YOUR KITCHEN IS VENTILATED! Open the windows and turn on the oven fan as you begin to sear the salmon. It is normal for the seasoning to create smoke. Don't worry, it's worth it!
3. USE A CAST IRON SKILLET for best results. This will create the best sear. A stainless steel pan will also work. Do not use a non-stick pan.

Storage

Blackened Salmon is best the day it is made.
Refrigerate it in an airtight container for no more than 2 days. Do not freeze.

More easy salmon recipes

• Salmon Ceviche
• Salmon Caesar Salad
• Grilled Salmon with Mango Glaze

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