Blackened Salmon

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Blackened Salmon is bold, smoky, and ready in about 30 minutes. This easy skillet recipe delivers restaurant-style flavor with a perfectly seared crust. It's ideal for busy weeknights or meal prep.

blackened salmon filets, served on wood board with fork & linen napkin

At our house, this Blackened Salmon recipe is on serious repeat. Keith swears by a hot cast iron skillet and just the right amount of spice blend to get that bold, smoky crust. No butter, no fuss. The high heat toasts the seasoning until its perfectly blackened on the outside, while the salmon stays juicy and tender inside.

Like our Chicken Piccata or Easy Homemade Meatballs, this is one pan dinner is the perfect weeknight dinner when there's not much time to cook. Toss some veggies in the skillet first, and you've got a complete meal with barely any cleanup. We love it served over Caesar Salad or tucked into tacos, but it's just as good with a simple side of rice.

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Ingredients
🔪 Top tip
Instructions
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Storage
FAQ
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Blackened Salmon recipe

Ingredients

SALMON FILLETS: we like wild-caught salmon fillets like King (Chinook) Salmon or Sockeye (Red) Salmon
WHITE MUSHROOMS: Baby Bellas or Cremini Mushrooms (to serve with salmon)
CHERRY TOMATOES: small tomatoes like cherry or grape tomatoes (to serve with salmon)
JALAPEÑO PEPPERS: fresh jalapeño peppers (to serve with salmon)
OLIVE OIL: use the best quality extra virgin olive oil you can afford
BLACKENED SEASONING: use store bought seasoning to save time, or you can make your own. See recipe below.
LEMONS: freshly squeezed lemon juice

*see recipe card for quantities.

🔪 Top tip

Before you sear the salmon, ventilate your kitchen. Open a window or turn on the fan. The smoky spices are normal (and totally worth it!).

blackened salmon pieces, cut on wooden serving board and garnished with lemon halves, tomatoes, and greens

Instructions

Prep the veggies: clean tomatoes, mushrooms, and jalapeños. Toss them in a bowl with half the olive oil.
Make the seasoning (if not using store-bought): in a small bowl mix 2 tablespoon smoked paprika, 1 tablespoon cumin, 2 teaspoon Cayenne pepper, 1 tablespoon onion powder, 2 teaspoon garlic powder, 1 teaspoon salt, 1 teaspoon dried basil, 1 teaspoon dried oregano
Cook the vegetables: heat a large cast-iron skillet over high heat. Add veggies and cook for 3 minutes, stirring occasionally. Reduce heat to low and cook 4 more minutes. Transfer to a plate and set aside.
Prep the salmon: Cut salmon filets into 6-8 serving sized pieces. Pat dry, then rub both sides with remaining olive oil and coat generously with blackened seasoning.
Sear the salmon: return skillet to hight heat. Working in batches, place salmon skin side down and sear for 3-4 minutes. Flip and cook another 3-4 minutes, until crust is charred and internal temperature reaches 125°F.
Serve: plate salmon with sautéed vegetables. Squeeze fresh lemon juice over the top. Garnish with chopped cilantro and serve warm.

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blackened salmon filets, served on wooden board, garnished with lemons, tomatoes, & greens

Storage

Blackened Salmon tastes best the day it's made.

Refrigerate leftovers in an airtight container for no more than 2 days.
Reheat in the microwave or in a sauté pan with olive oil or a pat of butter.
Do not freeze.

FAQ

What is blackened salmon?

Blackened salmon is a cooking method where salmon fillets are coated with a blend of bold spices and seared in a hot cast iron skillet until the outside forms a flavorful, slightly charred crust. The inside stays tender, flaky, and juicy.

How do you get that crispy blackened crust?

Use a very hot skillet (cast iron is best) and let the fish sear undisturbed for a few minutes on each side. The heat toasts the spices, creating the signature crust without burning. No need for butter: just a drizzle of oil and the right amount of seasoning.

Can I use store-bought blackened seasoning?

Yes. A store-bought blackening blend works well. But we like to mix our own with pantry spices like smoked paprika, garlic powder, onion powder, cayenne, and oregano. This gives you more control over the flavor and heat level.

How long should I cook blackened salmon?

Salmon fillets take about 3-4 minutes per side in a hot skillet, depending on thickness. Use a food thermometer to check the salmon has reached a temperature of 125°F. Alternatively, push down on the flesh with a fork. It should feel slightly resistant but give way easily.

Should I remove the skin from the salmon before cooking?

For optimum flavor, we prefer leaving the skin on for a crispy, seasoned fish. If you don't like to eat it, you can always remove it after cooking.

Can I bake blackened salmon instead of pan-searing it?

Yes. While skillet searing gives you the crispiest crust, you can back the salmon at 425°F for 10-12 minutes. For extra char switch to broil for the last 1 to 2 minutes.

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