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Seared Blackened Salmon is easy to make in 20 minutes! Salmon filets are coated with a zesty homemade  cajun blackened salmon seasoning, creating a perfect crust while keeping the salmon juicy and tender.

Blackened Salmon Recipe

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  • Author: Tonia | Feasting at Home
  • Prep Time: 10
  • Cook Time: 10
  • Total Time: 20 minutes
  • Yield: 6 servings
  • Category: Dinner idea, fish recipe, salmon recipe,
  • Method: pan-seared
  • Cuisine: Cajun
  • Diet: Gluten Free

Description

Seared Blackened Salmon is easy to make in 20 minutes! Salmon filets are coated with a zesty homemade cajun blackened salmon seasoning, creating a perfect crust while keeping the salmon juicy and tender.


Ingredients

Units
  • 1 1/2 lbs salmon fillets (6 x 4-oz pieces) skin on or skin off.
  • 2 tablespoons olive oil or unsalted butter, melted

Blackened Salmon Seasoning

  • 2 teaspoons smoked paprika
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon salt
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 1/41/2 teaspoon cayenne pepper
  • 1 teaspoon brown sugar (optional)

Lemon slices or a squeeze of lime juice to serve


Instructions

  1. Make the cajun spice blend in a small bowl, combining with a fork until mixed.
  2. Place salmon on a plate, skin down, flesh up, pat it dry, and let sit at room temperature for about 20 minutes.
  3. Lightly coat the fish with olive oil.  Sprinkle cajun seasoning onto the fillet, thoroughly coating and pressing the spice into the fish to help it adhere.  
  4. Heat a large cast iron skillet or other heavy bottom pan to medium-high heat. Once hot, place the salmon skin side up, seasoned side down, no need for oil on the pan. Cook for 2-3 minutes without moving, peek underneath, once it is has a dark brown crust flip to the other side. Turn down the heat to medium and continue to cook salmon 5-6 minutes until fish is cooked through and the skin is crispy. 
  5. Remove it from the pan at 135°F for a perfect texture, as it will continue to cook to the recommended temp (145F) for salmon.

Notes

Tip: It is important to cook immediately once you season the fish with the blackening seasoning as the spices and salt will draw the moisture out of the salmon as it sits.  The goal is to lock those juices inside to keep the fish succulent and tender.

Storage: The salmon is best enjoyed the day it is made. Store leftovers in a sealed, airtight container in the fridge for 1-3 days. 

Try this recipe with other fish: Some great salmon substitutes are Arctic Char, Ocean Trout, or Steelhead.

Nutrition

  • Serving Size: 4 ounces
  • Calories: 200
  • Sugar: 0.7 g
  • Sodium: 297.3 mg
  • Fat: 10.1 g
  • Saturated Fat: 1.6 g
  • Carbohydrates: 2.6 g
  • Fiber: 0.6 g
  • Protein: 25.7 g
  • Cholesterol: 57.9 mg