Spice up your next healthy seafood dinner with this easy 5-ingredient blackened salmon recipe, which comes together with just 5 minutes of prep! It’s a classic Southern favorite that’s crispy on the outside, moist and buttery on the inside, and loaded with zesty Cajun flavor.
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If you love salmon recipes, be sure to try this salmon marinade with lemon and herbs, a pan of roasted salmon with Old Bay, bourbon glazed salmon, this flavorful 4-ingredient brown sugar Dijon roasted salmon, and these easy salmon patties, too!
How to Make Blackened Salmon | 1-Minute Video
Why You’ll Love this Recipe
- Quick. The fish is ready from start to finish in about 15 minutes!
- Healthy. We all know that salmon is full of protein, healthy omega-3 fatty acids, and other good-for-you nutrients, but sometimes the same old piece of fish gets boring. Instead, kick your salmon up a notch with a flavorful Cajun blackened seasoning rub. It’s a nutritious and satisfying dinner that’s decidedly not boring!
- 5-Ingredients. Not counting the salt, pepper, and olive oil, this dish comes together with just 5 simple ingredients (and you probably have most of them in your pantry already). That makes grocery shopping easy and keeps the budget in check.
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 does it mean when fish is blackened?
Salmon is “blackened” when it’s rubbed with a special seasoning of herbs and spices, and then cooked in a hot cast iron skillet. The dish is typically associated with Cajun cooking, and became popular in the 1980’s as a way for restaurant chefs to replicate the taste of charcoal grilling in a commercial kitchen (source).
The end result is salmon with a crispy “blackened” exterior and a tender, buttery inside. While it may appear burnt, the dark colored (and deeply flavored) seared crust is a result of the charred spices on the outside of the fish. It does not taste burned at all!
Ingredients
I consider this healthy blackened salmon a 5-ingredient recipe (not counting the salt, pepper, or olive oil). Here is an overview of the ingredients that you’ll need, but as always, the full set of measurements and specific cooking instructions are included in the printable recipe box at the bottom of this post.
- Homemade blackened seasoning: There is no single recipe for a classic blackened salmon seasoning, but most blends include the spices used here: cumin, smoked paprika, cayenne, garlic powder, kosher salt, and ground black pepper. Control the level of heat in your seasoning rub by increasing, decreasing, or omitting the cayenne pepper. The kosher salt is also important. It pulls moisture from the outer layer of the fish, helping to achieve a seared crust and tender, buttery inside.
- Olive oil: to help sear the salmon, giving it that great blackened crust, and to prevent it from sticking to the skillet.
- Salmon: a skin-on fillet that’s cut into individual pieces is easiest to cook in the cast iron skillet. The skin provides a safety layer between the fish’s flesh and the hot skillet, helping the salmon retain its juices and cook evenly. The skin also holds the fish together, making it easier to flip without the flesh falling apart. In a pinch, use salmon with the skin already removed — just be careful when turning it in the pan! Fresh or frozen (and thawed) is fine. Thaw salmon in the refrigerator overnight. To quick-thaw, place it in a large Ziploc bag and submerge it in a bowl of cold water. Use as many (or as few) salmon filets as you need.
Directions
This easy recipe only requires about 5 minutes of prep and less than 10 minutes to pan blacken the salmon in a hot cast iron skillet — perfect for busy weeknights! You’ll find detailed directions in the recipe card below, but here’s the quick overview:
- Stir together the blackened salmon seasoning in a small bowl.
- Rub oil and seasoning all over the top of the fish.
- Heat oil and butter in a large cast iron skillet over a medium-high flame.
- Cook the salmon, flesh-side down, in the hot pan for about 4 minutes (or until it achieves that “blackened” sear). Flip the fish and continue cooking for 4-5 more minutes, or until the skin becomes crispy and the fish flakes easily with a fork.
- Garnish the fish with a squeeze of fresh lemon juice, lime juice, lemon wedges, or lime wedges.
I made this tonight and it was amazing! I made a sauce from the leftover oil and drippings in the pan and served it over top of the salmon and served the salmon on top of a bed of rice pilaf with a side of baked parmesan asparagus. SO GOOD!!!!
– Amber
Serving Suggestions
There are a variety of ways to enjoy this healthy blackened salmon. For instance, make salmon tacos and top with mango salsa. The Cajun-flavored fish is also delicious in blackened salmon pasta with Alfredo sauce, or on toasted sandwich rolls with a creamy remoulade or tartar sauce, lettuce, and tomato.
You might also like to serve the fish with easy side dish recipes like coleslaw, a wedge salad with buttermilk ranch dressing, skin on mashed red potatoes, twice baked potatoes, stick of butter rice, Jiffy cornbread with creamed corn, this corn fritters recipe, tomato cucumber onion salad, Southern succotash, oven roasted asparagus, Southern-style green beans, and okra and tomatoes.
Storage Tips
Leftovers will keep in an airtight container in the refrigerator for 2-3 days. The cooked salmon can be frozen for four to six months, too. Thaw cooked salmon in the refrigerator or immersed in cold water.
Use cooked, thawed salmon in salads or as a substitute for canned salmon in casseroles, pasta dishes, sandwiches, or wraps. I love to use the leftover blackened salmon to make salmon salad with mayonnaise, finely-diced celery, pickle relish, and salt. It’s delicious scooped with crackers or tucked inside sandwiches!
Frequently Asked Questions
- Does blackened mean spicy? Blackened salmon that’s served in restaurants is often pretty spicy. The benefit of making your own blackened seasoning recipe at home is that you can pick the flavors that you like most, and you can control the amount of spice in your dish. Keep the heat relatively mild by cutting the cayenne in half. For a spicier piece of fish, increase the cayenne in your seasoning blend. As written, this blackened salmon recipe tastes zesty and slightly smoky (thanks to the cumin and smoked paprika), and spicy — but not too spicy.
- What is the difference between blackened and grilled salmon? Blackened salmon is not grilled, but instead is rubbed with a special seasoning of herbs and spices and then cooked in a hot cast iron skillet. The dish is typically associated with Cajun cooking, and became popular in the 1980’s as a way to replicate the taste of charcoal grilling in a commercial kitchen.
- Is blackened salmon healthier? Blackened salmon is a good-for-you dish that’s rich in protein, healthy fats, vitamins, and minerals. It’s not necessarily healthier than grilled salmon — just different.
- What’s the best skillet to use? A cast iron skillet is the best tool for cooking blackened salmon. The heavy pans retain and distribute heat evenly, creating that perfect sear that is a hallmark of this recipe. If you’re in the market for a new pan, check out our collection of the best cast iron skillets (including the 12-inch Staub fry pan shown here).
Recipe Variations
- Cooking just for two? Cut the ingredients in half and only prepare two salmon fillets. The cooking process remains the same. If you make a full recipe of seasoning, just save the extra spice blend for another meal.
- If you’re serving picky kids, omit the blackened seasoning from their individual pieces of fish. Instead, season the kids’ salmon with salt, pepper, and garlic powder. Sear in the skillet according to the recipe instructions. There’s no extra work for you, and everyone’s happy!
- Instead of making your own spice mixture, you can purchase a prepared blackened seasoning at the grocery store.
- Use the same seasoning blend to make blackened chicken.
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
More Dinner Ideas Using Salmon
Grilled Salmon
15 minutes mins
Honey Maple Glazed Salmon
33 minutes mins
Bourbon Glazed Salmon
21 minutes mins
Looking for even more ideas? Check out this convenient collection of 20 of the best salmon recipes!
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
This post was originally published in August, 2017. It was updated in May, 2024.
this turned out amazing!
Quick question – can cayenne be replaced with chilli powder? I ran out of cayenne for the next time I make this.
Hi, Sarah! Glad you liked it! You can definitely use chili powder here, but it’s not nearly as spicy as the cayenne, so the dish will be mild. It will also have a slightly different flavor, but still good. 🙂
Seeing your post today of your Blackened Chicken recipe reminded me that I had intended to comment on this delicious salmon recipe! For years I have been purchasing a popular commercial brand of fish seasoning, which is good but has some ingredients that I prefer not to consume, and it’s just one more thing to have to remember to buy and keep on hand. Making my own is so simple and I always have the ingredients in my pantry. This is a great recipe and has become my go-to. I switch around the cumin to paprika ratio because my husband doesn’t care for cumin so I have to be sure it’s not the dominant flavor, but the rest is the same as you have listed. It’s also easy to adjust the spice level–a great advantage when making one’s own blends! Perfect and so easy!
Thank you, Norma! I’m so glad that you have been able to tweak the seasoning to suit your husband’s preferences. Thanks for taking the time to come back here and leave me a note. 🙂
I made this tonight and it was amazing! I made a sauce from the leftover oil and drippings in the pan and served it over top of the salmon and served the salmon on top of a bed of rice pilaf with a side of baked parmesan asparagus. SO GOOD!!!!
Wow — that sounds like a delicious meal, Amber! So glad that it was a hit!
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!
Sounds like a delicious meal, Abby. Thank you!
This receipt is the BOMB !!!! Awesome and Spicey just like we like it . My hubby and I thought we was eating in New Orleans at our dinner table in New Jersey .
Awesome! So glad that it was a hit, Yvonne1 Thanks for letting me know! 🙂
Can I use regular Paprika instead of smoked Paprika?
Thanks
Walt
Hi, Walt! Absolutely! You won’t get the same smoky flavor, but it will still be good!
This has become my family’s favorite salmon (or steelhead trout) recipe. My tip is to mix up a large batch of the seasoning (6 or 12 times makes theath easy) and store it in a jar. Then you can get the salmon in the pan really quick.
*the math, not theath
Great tip, Sarah! I often do the same! Thanks so much for your note. I’m glad that your family enjoys the fish!
I use this rub on steak and chicken amazing
Thanks
Thanks, Nancy! Yes, I’ve done the same and I agree — it’s very versatile. Glad that you enjoy it!
What if your salmon fillets don’t have skin, Is the cooking time still the same ?
Yes, that’s fine! Cooking instructions are the same. Enjoy!