Easy Blackened Salmon Recipe
Blackened salmon is a perfectly easy, 20-minute salmon recipe coated in a rich homemade blackened seasoning.
Blackened salmon is a perfectly easy, 20-minute salmon recipe coated in a rich combination of herbs and spices and seared in a pan. This is a great weeknight seafood dish and salmon tastes incredible with homemade blackened seasoning.
Blackened salmon is one of my favorite salmon recipes because:
- It’s so easy to make in less than 30 minutes.
- Salmon is such a mild fish that it tastes perfect with a rich seasoning like this one.
- You can easily save yourself a few minutes and mix the blackening seasoning ahead of time. Just store it in an air-tight glass container with a lid. Store it in a cool, dry place until you’re ready to use it.
- This really is a perfect weeknight dinner. All you have to do is brush salmon with butter, dip three sides into seasoning mix, and pan-sear the salmon until it’s done.
- You might also be happy to know that you get a beautifully crispy skin on the salmon that you can eat!
- Recipes with blackening seasoning are always fast, easy, and delicious. Try my blackened tilapia, blackened shrimp, and blackened fish tacos as well!
How to Make Blacked Salmon
- Prep the ingredients: Combine everything for the blackened seasoning in a bowl and mix well. In a separate bowl or saucepan, melt the butter.
- Prep salmon: Remove the fish from the packaging and pat both sides dry with a paper towel.
- Season salmon: Brush the tops and side of each filet with butter, then dip the three flesh sides in the blackened seasoning. TIP: Try not to get any on the skin or it will burn.
- Preheat the pan and add oil to a hot pan on the stove. Carefully place the fish inside with the skin facing up and cook for a 3-4 minutes.
- Next, flip each filet over so the skin is facing down and finish cooking for about 6-8 minutes (depending on thickness of the filets). Once done, transfer the blackened salmon to a plate and let it rest for a few minutes.
How to Tell If Salmon Is Fully Cooked?
Cooking times will vary depending on the thickness of the filets. Also, some people prefer their fish closer to medium while others like theirs well done. You can try these ways to see if salmon is done:
- Internal temperature is always the best indicator. So use a meat thermometer to test the internal temperature. Salmon is considered done at 145F° and it you want it medium to medium-well range, cook it to 125F° – 135F°.
- Press on the center. When the meat is cooked through, it will be firm to the touch with the slightest bit of give. If it still feels squishy, give it a few more minutes and check again.
- See if it flakes. You’ll notice white lines running throughout the filet, which is the fat. If the fish separates easily along these lines, it’s ready to eat!
- Check the opacity. Raw fish is fairly translucent but becomes more opaque when cooked. The inside should still have a slight “shine” to the flesh, while the outside should look completely opaque.
Tips for The Best Blackened Salmon
- Use salmon with skin on! Make sure to use salmon filets with skin on. This recipe will give you a beautifully crispy skin that you can enjoy with the meat. The fat layer between the skin and the meat also holds most of the Omega-3 fatty acids and other nutrients that you will want to keep.
- Preheat the pan first! Remember to preheat the pan first for a few minutes. Pan should be hot when you’re adding the salmon.
- Don’t move the fish whole cooking! Once you’ve added the salmon to the pan, do not disturb it until it’s time to flip. Same goes for after you flip it, don’t touch it as it sears.
- Rest before serving! Remember to rest the salmon for a few minutes before serving. This will allow all juices that have compressed during cooking to spread out evenly throughout the meat.
Some More Salmon Recipes To Make
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Blackened Salmon
Blackened salmon is a perfectly easy, 20-minute salmon recipe coated in a rich homemade blackened seasoning.
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Servings: 4
Calories: 321kcal
Ingredients
Blackening Seasoning:
- 3 tsp smoked paprika
- 2 1/2 tsp garlic powder
- 2 1/2 tsp onion powder
- 2 tsp dried thyme
- 2 tsp dried oregano
- 2 1/2 tsp coarse salt
- 1 1/2 tsp black pepper
- 2 tsp brown sugar
- 1/2 tsp cayenne pepper more or less to taste
Salmon:
- 4 skin on salmon filets that are 6-8 oz. each
- 2 tbsp unsalted butter
- 1-2 tbsp canola oil for cooking
- 4 lime wedges for serving
Instructions
Prepare salmon:
- Combine all the ingredients for the blackening seasoning in a bowl and whisk it well. Set aside.
- Melt butter and set it aside as well.
- Pat salmon fillets dry with a paper towel.
Cooking salmon:
- Set a large skillet (or another pan you with to use) on the stove over medium heat or just a little below medium heat. (Every stove is different especially comparing gas and electric, so you will know your stove best. Just don’t set the heat higher than medium.) It will take about 5 minutes to preheat the skillet.
- While the pan is preheating, season the salmon. Brush each salmon fillet with butter on top and sides and dip into the seasoning on top and the sides.
- Spread oil in the preheated pan all over the bottom.
- Place seasoned salmon into the pan flesh down and let it cook for 3-4 minutes.
- Flip each filet skin side down and let it cook for 5-6 more minutes. (Thick fillets may take another minute or so.)
- Take salmon out of the pan, let it rest for 5 minutes, and serve with lime wedges.
How to tell if salmon is cooked:
- Total cook time will always depend on the thickness of salmon fillets. Salmon is considered fully cooked at 145° internal temperature but many people find it too well done. Personally, I prefer salmon at either medium or medium-well temperature, which is around 125°-130°.
- You can also tell if salmon is done by touch. When meat is cooked through, it will be firm to the touch when pressed in the center. If you still feel some squishy texture inside, it’s not cooked through.
- Another way to tell is to gently press on the flesh, on top, and slightly pull it apart, it should flake easily.
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Notes
- Salmon with skin on! Make sure to use salmon filets with skin on. This recipe will give you a beautifully crispy skin that you can enjoy with the meat. The fat layer between the skin and the meat also holds most of the Omega-3 fatty acids and other nutrients that you will want to keep.
- Preheat the pan! Remember to preheat the pan first for a few minutes. Pan should be hot when you’re adding the salmon.
- Don’t move the fish! Once you’ve added the salmon to the pan, do not disturb it until it’s time to flip. Same goes for after you flip it, don’t touch it as it sears.
- Rest! Remember to rest the salmon for a few minutes before serving. This will allow all juices that have compressed during cooking to spread out evenly throughout the meat.
Nutrition
Calories: 321kcal | Carbohydrates: 7g | Protein: 35g | Fat: 17g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 1533mg | Potassium: 939mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1126IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 3mg
Tried this recipe?Mention @willcookforsmiles or tag #willcookforsmiles!
Originally published on Will Cook For Smiles in March 2021.
Categories:
30 Minute Meals, Dinner Recipes, Gluten Free Recipes, Most Popular Recipes, Salmon Dinner Recipes, Seafood Dinner Recipes,All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
Takes the guesswork (anxiety!!) out of cooking salmon. Perfectly done, beautifully seasoned, and a hit when I prepare it for others.
I am so glad it turned out well for you! 🙂
I made this originally with salmon per the recipe but since than, have been using it with all different kinds of fish. It truly is the best way to blacken any type of fish. I use my cast iron frying pan for the best results.
Thank you for sharing your experience! I love that you’ve adapted the recipe for different types of fish—it’s such a versatile technique! Using a cast iron frying pan definitely adds that perfect sear and flavor. Happy cooking, and I hope you keep enjoying it!
Made this today for Easter. It was so delicious! Thanks for the recipe!
You’re so welcome! I am so glad you liked the recipe! 🙂
Epic, lightly seasons, cooked to perfection.. 2:30 per side was plenty of cook time for me…
Great recipe
Can you cook this in the oven?