Spice up your next seafood dinner with this easy blackened salmon, which comes together with a homemade Cajun rub and just 5 minutes of prep. It’s crispy and deeply flavored on the outside, tender and buttery inside, and on the table in about 20 minutes.
More easy salmon dinners
Before You Get Started
A few tips that make a real difference here:
- Use skin-on fillets. The skin acts as a buffer between the flesh and the hot skillet, keeping the salmon moist and making it much easier to flip without falling apart. Skinless works in a pinch; just handle gently when turning.
- Preheat your skillet. Medium-high heat and a properly preheated cast iron pan are what create the signature blackened crust. If the pan isn’t hot enough, the salmon steams instead of sears.
- Adjust the cayenne to your crowd. As written, the seasoning is bold and slightly smoky with a moderate kick. Cut the cayenne in half for a milder version, or leave it out entirely for kids. Mix up a double batch and store the extra in a jar. You’ll reach for it often!
How to Make Blackened Salmon
This is one of the most straightforward salmon recipes you’ll make. A simple homemade spice rub, one hot skillet, and you’re done!
What does “blackened” mean? The fish is coated in a blend of herbs and spices, then seared in a very hot cast iron skillet. The heat chars the spice crust on the outside, creating a deeply flavored, dark exterior. It’s bold and smoky, not burned. It’s a technique rooted in Cajun cooking, popularized in the 1980s as a way to replicate charcoal grilling in a commercial kitchen.
Step 1: Mix the Seasoning
Combine the cumin, smoked paprika, cayenne, garlic powder, kosher salt, and black pepper in a small bowl. This is my go-to blackened seasoning recipe. If you already have a store-bought blackened seasoning on hand, that works as well.
Try it another way
This is the same blend I use for blackened chicken and blackened shrimp, too.
Step 2: Season the Fish
Pat the salmon fillets dry with paper towels. Drizzle or spritz the flesh side with a little olive oil, then rub the seasoning mixture evenly over the top of each fillet.
→ Patting the fish dry first is important. It helps the spice rub adhere and gives you a better crust in the pan.
Step 3: Sear in a Hot Skillet
Heat 1 tablespoon of olive oil and 2 tablespoons of butter in a large cast iron skillet over medium-high heat. Once the butter is melted and the pan is hot, place the salmon flesh-side down.
Cook for about 4 minutes, or until the surface has a deep, even blackened sear.
→ A cast iron skillet is the best tool here. The heavy pan retains and distributes heat evenly, which is what gives you that characteristic crust. A large nonstick skillet works too, though the sear won’t be quite as pronounced.
Step 4: Flip and Finish
Gently flip the salmon with a spatula. Cook for another 4 to 5 minutes, or until the skin is crispy and the fish flakes easily with a fork.
If you’re using an instant-read thermometer, you’re looking for 145°F at the thickest part of the fillet. The crust will be deep brown and the flesh opaque through to the center.
→ Don’t want to waste those drippings? With the salmon off the heat, swirl a little extra butter into the pan drippings and spoon it over the top of the fish as a quick pan sauce.
Step 5: Finish and Serve
Squeeze fresh lemon or lime juice over the fillets before serving. A few sprigs of fresh thyme, oregano, or parsley make a nice finishing touch.
Omg! I just finished eat this and all I can say is wow! That was by far the best fish I have ever eaten in my entire life! I didn’t mix everything in a bowl, I just sprinkled all of the seasons over the fillet and then pat it in well. Turned out AMAZING! Thanks for the recipe! This will be my go to fish seasoning.
– Tori
What to Serve With Blackened Salmon
This is a versatile weeknight main that pairs well with simple Southern-inspired sides. A few favorites that work especially well:
- Stick of Butter Rice
- Southern-Style Green Beans
- Oven Roasted Asparagus
- Traditional Coleslaw
- Sauteed Spinach
- Dill Roasted Potatoes
The salmon is also great beyond the dinner plate. Pile the fillets onto toasted sandwich rolls with remoulade or tartar sauce for blackened salmon sandwiches. Flake them into Alfredo pasta for a quick weeknight bowl. Or use them as the base for salmon tacos topped with a quick mango salsa.
Storage & Leftovers
Refrigerator: Leftover blackened salmon keeps in an airtight container in the refrigerator for 2 to 3 days.
Freezer: Store in a freezer-safe container for up to 4 to 6 months. Thaw in the refrigerator overnight, or place the sealed bag in a bowl of cold water to quick-thaw.
Leftovers: Cooked salmon is great repurposed into salmon salad with mayonnaise, diced celery, pickle relish, and a pinch of salt. It’s delicious scooped with crackers or tucked into sandwiches.
Made this tonight to go on top of a salad and it was fantastic. Just enough spice to give it a kick but not make my nose run. The salmon was cooked perfectly with this recipe as well (and I always overcook salmon). Will be using in the future!
– Abby
Frequently Asked Questions
Does blackened mean spicy?
Blackened salmon served in restaurants is often quite spicy, but the beauty of making the rub at home is full control over the heat. Cut the cayenne in half for a milder result, or leave it out entirely. As written, the flavor is smoky, zesty, and moderately spiced. Noticeable, but not overwhelming.
Can I use skinless salmon?
Yes. The cooking time stays the same. Without the skin, just handle the fillets carefully when flipping. They’re more prone to breaking apart in the pan. A wide, thin spatula helps.
What other fish can I use?
Steelhead trout is an excellent substitute and works beautifully with this same seasoning and technique. Other firm, flaky fish like mahi mahi, tilapia, or snapper also blacken well. Avoid very thin or delicate fillets, which can fall apart in a screaming-hot pan.
More Easy Salmon Dinners
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Watch How to Make It
Blackened Salmon
Equipment
- 12-inch cast iron skillet (or non-stick skillet)
Ingredients
- 4 salmon fillets, skin-on (about 5-6 ounces each)
- 1 ½ teaspoons cumin
- ½ teaspoon smoked paprika
- ½ teaspoon cayenne (reduce or omit for mild)
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- Olive oil
- 2 tablespoons salted butter
- Optional for serving: lemon or lime wedges, fresh herbs (thyme, oregano, or parsley)
Instructions
- Make the seasoning. Combine the cumin, smoked paprika, cayenne, garlic powder, salt, and pepper in a small bowl. Stir to combine.
- Season the salmon. Pat the salmon fillets dry with paper towels. Drizzle or spritz the flesh side of each fillet with olive oil, then rub the seasoning evenly over the top of each piece.
- Sear flesh-side down. Heat 1 tablespoon of olive oil and 2 tablespoons of butter in a large cast iron skillet over medium-high heat. Place the salmon flesh-side down. Cook for about 4 minutes, until the surface is deeply seared and blackened
- Flip and finish. Gently flip the salmon with a spatula. Cook for another 4 to 5 minutes, until the skin is crispy and the flesh flakes easily with a fork (or reaches 145°F at the thickest part).
- Serve. Finish with a squeeze of fresh lemon or lime juice and fresh herbs if desired.
Notes
- Adjust the cayenne. Cutting it in half gives a mild, family-friendly version. For more heat, add extra cayenne or a pinch of chipotle powder.
- Skin-on fillets work best. The skin protects the flesh from the hot pan and holds the fillet together when flipping. Skinless salmon works too. Just handle it carefully when turning.
- Make extra seasoning. This rub stores well. Mix a double or triple batch and keep it in a jar for future meals. It works beautifully on chicken and shrimp, too.
- Thawing frozen salmon. Thaw in the refrigerator overnight, or seal in a zip-top bag and submerge in cold water for a quicker thaw. Pat dry before seasoning.
- Leftovers. Store in an airtight container in the refrigerator for 2 to 3 days, or freeze for up to 4 to 6 months.
Nutrition
Originally published in August, 2017, this post was updated in May, 2026.
You are so right, salmon is anything but boring! I make it all the time for my husband and I, so I’ve got to try this version! Love how easy it is, Blair!
Thanks, Gayle! It’s definitely a must-try if you get tired of your go-to salmon recipes! 🙂
So so amazing, healthy and easy!!!
Thanks, Tracy!
I have never been a salmon girl. I am a big seafood person. I will have sandwiches out of a can but a filet no. I have picked off everyone’s plate for a taste in very expensive places. Have been sick recently & have been “receiving Meals On Wheels”. You never know what you are getting. Salmon turns up not so impressed. Well I loved it???????? So Blair look forward to trying this.
That’s awesome, Jeanette! It’s never too late for our tastebuds to change!! So glad that you’ve been treated to some homemade meals while you’re recovering, too!
i dont eat fish is there a substitute for this recipe
Hi, Barbara! Yes, Blackened Chicken is also delicious! Just use the same seasoning and sear the chicken in your skillet until it’s cooked through. 🙂
I’m up in my summer house in Alaska with a freezer full of Salmon that was given to me. Bless my neighbors Heart. I didn’t even have to clean it. LOL. This recipe looks so amazing that I have to try it. I love Salamon and am always looking for new ways to prepare it.. Thanks so much Blair for all you fabulous recipes.
Wow — lucky you! Salmon is one of our favorite foods, so I can only imagine how delicious the fresh-caught version is! I hope that you enjoy this easy recipe, and have a great vacation!
This was a quick, delicious dish. It only took me about 20 minutes to prep 4 small salmon portions and throw in green beans as a side. Oh, I sprinkled parmesan cheese om mine for a good zest and texture! Thanks for sharing.
Excellent! So glad that you enjoyed it, Mimi! Thank you for letting me know. 🙂
This is the recipe that I’ve been dreaming of finding – delicious. Thank you!
Awesome! Enjoy, Tina!
I’m making this for Christmas dinner! My DILis Haitian and my son And her love spicy. I’m sure this is going to wow them!! Thank you
Perfect, Thelma! I hope that your family loves it! 🙂
Simple and delicious! Alaskan sockeye salmon is my favorite! The sous vide method is yummy too, just sear it afterward in a cast iron pan.
Thanks, Amy!
Hi Blair can I make this recipe in the oven as well.
Hi, Tania! Yes, you can definitely bake the salmon in the oven. Here’s a link to a baked salmon recipe in case you need specific instructions. Enjoy!
Oven baked recipe directions,can I us veg oil.
Yep, vegetable oil is fine too! It has a high smoke point, so that’s great.
This took 15 minutes. I’m confused. False advertising.
Hey, Kari! The recipe says that the prep time is 5 minutes and that the total time is 15 minutes. Sorry if you were confused by that, but I hope you enjoyed the meal! 🙂
Made this recipe today. Salmon was very tender and delicious. I cut the cayenne in half but I think it’s still too much so next time, I will omit it.
My goodness!! This recipe is AWESOME AWEDOME AWESOME!!!!!!!
Thanks, Ericka! I’m so glad that you enjoyed it! 🙂
Omg! I just finished eat this and all I can say is wow! That was by far the best fish I have ever eaten in my entire life! I didn’t mix everything in a bowl, I just sprinkled all of the seasons over the fillet and then pat it in well. Turned out AMAZING! Thanks for the recipe! This will be my go to fish seasoning.
That’s wonderful, Tori! Thanks for taking the time to leave me a note. So glad that you loved it!
Excellent Recipe! Good job!
Thanks, Rubén!
What heat about should i put the fleshy side on 2-3 min ?? medium ? sort of high heat? i truly want that crispyness. i love that part!
Hi, Rissa! Leaving it on medium heat should do the trick, but if you really want an even crispier sear you can certainly turn up the heat to medium-high. Enjoy!
Just tried it, came out really well. Thanks!!
Quick, easy & delicious. Omitted cayenne, as I didn’t have any on hand. Thanks for posting.
Thanks, Lisa! 🙂
Blair , what do you suggest if my salmon is skinless? Blacken both sides?
Hi, Laurie! Yep, I would season both sides. Enjoy! 🙂
Made it for dinner last night for my boyfriend and he loved it. I used fresh, skinless salmon and the crust made from searing the spices was great..
It’s a healthy, delicious salmon dish that’s not plain and boring. I will definitely make this again!
Thanks, Carmela! So glad that you enjoyed it!
Hi Blair,
I have never eaten salmon. My husband it’s eat every time we go out to eat. It just don’t look like something I would enjoy. After seeing yours, I decided to try your recipe. OMG! This was amazing! I made extra seasoning, so maybe we will have more tomorrow. Thanks
That’s amazing! I’m so glad that this recipe changed your mind about salmon! 🙂 Thanks for letting me know!
Absolutely wonderful taste- the cumin came through particularly well. My cayenne pepper is old, so I used chipotle pepper seasoning.
It’s too bad we’re limiting shopping now. Otherwise, I’d run back for more.
Thank you, John!! 🙂
I’d love the oven version. Excellent recipe for sure!! I LOVE Salmon!!!!!
Thanks, Johanna!