Flavorful Blackened Salmon

This blackened salmon recipe delivers restaurant-quality results with minimal effort. The perfectly seasoned crust and tender interior make it an impressive yet achievable main dish that consistently earns rave reviews.

Essential Ingredients

• Salmon fillets: Select uniform thickness pieces with skin on for best results.
• Butter: Creates the signature blackened crust. Either salted or unsalted works well.
• Blackening seasoning: A custom blend of paprika, cayenne, garlic powder, onion powder, oregano and black pepper.
• Equipment: A heavy-bottom skillet, preferably cast iron for optimal heat retention.

Pin it

Preparation Method

Prepare the Salmon

Thoroughly pat the fillets dry with paper towels to ensure proper crust formation. Season all surfaces generously, pressing spices into the flesh for good adhesion.

Apply the Butter

Thoroughly coat all surfaces with melted butter using a basting brush. This crucial step helps develop the characteristic blackened exterior.

Heat the Pan

Preheat the skillet over high heat for 3-4 minutes until just smoking. Proper heat is essential for achieving the blackened effect while maintaining a moist interior.

Cooking Process

Start skin-side down for 4 minutes until crispy. Flip and cook an additional 2-3 minutes. The center should remain slightly translucent when removed from heat.

Serving Suggestions

Balance the spiced salmon with cooling accompaniments like cucumber salad or fresh greens. For heartier meals, pair with garlic mashed potatoes or wild rice. A simple avocado salad with citrus dressing makes an excellent light option.

Spice Adjustments

Modify the seasoning blend to accommodate different heat preferences. Create a mild version without cayenne, using smoked paprika for flavor. For extra heat, incorporate ground chipotle pepper.

Storage Guidelines

Store leftovers refrigerated for up to 2 days. Best served cold in salads or grain bowls. Freezing is not recommended as it compromises texture.

Pin it

Professional Tips

• Deglaze pan with lemon juice after flipping for an instant sauce
• Allow 2 minutes rest time after cooking
• When using frozen salmon, thaw completely and dry thoroughly

Frequently Asked Questions

→ Why is it called 'blackened' salmon?

It's the result of pan-searing seasoned fish at a high heat, creating a dark, flavorful crust—not burning it!

→ Can I try this with skinless fillets?

Absolutely! But having the skin on helps keep the fish juicy and adds a satisfying texture.

→ Is this dish very spicy?

It's got a medium heat level. If you'd prefer something milder, cut back on the cayenne.

→ What are some good sides for this dish?

It pairs perfectly with roasted veggies, steamed rice, or a crisp, refreshing salad.

→ How can I tell when the salmon's ready?

Check for an internal temp of 145°F, or see if it easily flakes apart with a fork.