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.

Blackened Salmon

Ingredients

Scale

1 1/2 pound salmon fillet
8 oz package white mushrooms
1/2 pint cherry tomatoes
4 jalapeño peppers
3 oz olive oil
1/4 C blackened seasoning: use store-bought or make your own (recipe in notes)
2 lemons

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Instructions

Clean tomatoes, jalapeños and mushrooms. Place them in a small mixing bowl and toss with olive oil.
Cut salmon into 6-8 pieces
Heat a large cast iron skillet on top of stove until hot. Add vegetables and cook over high for 3 minutes.
Turn heat down to low and simmer for 4 more minutes. Remove from heat ands set aside
Return cast iron skillet to stove and heat to high. Coat both sides of all salmon with blackened seasoning*.
Place a few slices of salmon skin down in hot skillet and cook for 3 minutes. (Note: Make sure kitchen is well ventilated as seasoning will create a smoke. Don’t worry it's ok!)
Turn salmon and cook another 3 minutes. Continue until all fish has been cooked.
Remove and place on serving plate. Add vegetables and squeeze lemon juice over both.
Garnish with cilantro and serve.

Notes

If your kitchen gets smoky: open a window or turn on the fan. Blackening spices can give off smoke during searing.
Don't crowd the pan: work in batches if needed to keep the heat high and the crust crisp.
To make Blackened Seasoning: mix 2 Tbsp smoked paprika, 2 Tbsp cumin, 2 tsp cumin, 2 tsp cayenne pepper, 1 Tbsp onion powder, 2 tsp garlic powder, 1 tsp sald, 1 tsp dried basil, 1 tsp oregano

Author: Superman Cooks
Prep Time: 20 minutes
Cook Time: 15 minutes
Category: entrées

Nutrition

Serving Size: 4 oz
Calories: 305
Sugar: 5.4 g
Sodium: 4808.6 mg
Fat: 19.1 g
Carbohydrates: 10.9 g
Protein: 26.7 g
Cholesterol: 57.9 mg