Easy Blackened Salmon Recipe

Blackened salmon is a perfectly easy, 20-minute salmon recipe coated in a rich homemade blackened seasoning.
4.95 from 18 votes
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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.

closeup of blackened salmon filet with a lime wedge

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

labeled salmon, seasoning, and melted butter on a baking sheet.
brushing salmon filets with melted butter before adding seasoning.
  • 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.
four seasoned salmon filets on parchment paper before baking.
  • 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.
collage of two images of salmon filets cooking in the skillet and cooked salmon in the skillet.

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.
salmon with some of the meat flaked off with a fork

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.
closeup top of salmon in the middle with lime wedge

Some More Salmon Recipes To Make

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closeup of blackened salmon filet with a lime wedge

Blackened Salmon

Blackened salmon is a perfectly easy, 20-minute salmon recipe coated in a rich homemade blackened seasoning.
4.95 from 18 votes
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Course: Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4
Calories: 321kcal
Author: Lyuba Brooke

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.

Video

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.

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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.

4.95 from 18 votes (6 ratings without comment)

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32 Comments

  1. 5 stars
    This was delicious!! I didn’t have paprika so I substituted 2 tsp of chipotle chili powder and cut back on the cayenne pepper a bit. Everyone loved it 😊

    1. So glad you liked it, Deena!

  2. Susan mcbrayer says:

    5 stars
    The fish was amazing. I followed the recipe except I didn’t use any butter. Only oil . Served it over a Caesar salad. Perfect!, will def make again

    1. So glad you liked it, Susan!

  3. mike oday says:

    Can I season salmon & freeze to eat at a later date.

    1. Sure, just make sure once you defrost it to use a paper towel to dab it and get rid of the extra moisture.

  4. Paul Coughlan says:

    5 stars
    This was shockingly easy to make and so, so good! It will become one of my go-to meals…

  5. 5 stars
    This is my go to recipe for salmon. Our entire family loves it and my sons friends always want to come over when we are having this because they love it. They brag to their parents about how good my salmon is. Great recipe. Does not disappoint!

    1. Aw thanks, Kathi! I love hearing this and I am so glad they like it!

  6. 4 stars
    My favorite way to cook salmon unless it is in a smoker. The seasoning was perfect.

    I had a thick cut and needed more cook time. But it was delish!

    Thank you!

    1. So glad you liked it, Jill!

  7. 5 stars
    I mixed up the seasoning this afternoon. Great suggestion! I had very little time to make dinner tonight but because the seasoning was already made, we enjoyed an amazing new salmon recipe. Everyone is already asking if we can have blackened salmon again next week! Success! Thanks.

    1. I am so glad you liked it, Beth!

    1. Thank you, Marilyn!!! 🙂

  8. 5 stars
    My husband and I loved this blackened salmon recipe! We put it on a salad with blue cheese crumbles, candied walnuts, sliced pears, and blue cheese dressing. The only thing we would do differently next time would be to cut the cayenne pepper in half as it was really really HOT! Excellent though and we will be making it again. Thank you!

    1. Yum! I like it in a salad too! Sorry, it was a bit too hot for you guys, cutting in half should work well for you.

  9. I made this sugar free with trivia brown sugar. It was great. My husband said to put it on the list of repeat recipes!

    1. I am so glad you liked it and were able to adjust it and make it your own! Thanks to for stopping by to let me know!

  10. Elizabeth says:

    Looks delicious. Could you bake this instead of pan fry?

  11. 5 stars
    It was a fabulous special meal!

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