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Square side shot of blackened salmon in a cast iron skillet.
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5 from 19 votes

Blackened Salmon

This healthy and easy 5-ingredient blackened salmon comes together with just 5 minutes of prep!
Course Dinner
Cuisine Southern
Keyword blackened salmon, blackened salmon recipe, blackened salmon seasoning, healthy blackened salmon
Prep Time 5 minutes
Cook Time 10 minutes
0 minutes
Total Time 15 minutes
Servings 4 people
Calories 283kcal
Author Blair Lonergan

Ingredients

  • 4 salmon fillets, skin-on (about 5-6 ounces each)
  • 1 ½ teaspoons cumin
  • ½ teaspoon smoked paprika
  • ½ teaspoon cayenne (omit or decrease for a mild flavor)
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • Olive oil
  • Optional for serving: lemon wedges and fresh chopped herbs such as thyme, oregano, or parsley

Instructions

MAKE HOMEMADE BLACKENED SEASONING

  • In a shallow bowl, mix together cumin, smoked paprika, cayenne, garlic powder, salt and pepper.
    Homemade blackened seasoning in a small white bowl on a white table.

SEASON FISH

  • Pat seasoning mixture onto the flesh side of each piece of salmon.
    Process shot showing how to make blackened salmon.

COOK SALMON

  • In a large skillet, heat about 1 tablespoon of olive oil over medium heat. Place salmon, flesh-side down, in the hot oil. Cook for 2-3 minutes, and then flip salmon with a spatula. Cook for about 5-6 more minutes, or until skin becomes crispy and fish flakes easily with a fork.
    Square side shot of blackened salmon in a cast iron skillet.

Video

Notes

  • Control the level of heat in your seasoning rub by increasing, decreasing, or omitting the cayenne pepper.
  • Use fresh salmon or frozen salmon for this recipe. If starting with frozen salmon, make sure that it's completely thawed before using. 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.
  • Skin-on salmon works best because 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!
  • Garnish the fish with a squeeze of fresh lemon juice, lime juice, lemon wedges, or lime wedges.

Nutrition

Serving: 1fillet (6 ounces of salmon) | Calories: 283kcal | Protein: 43.5g | Fat: 11g | Saturated Fat: 1.7g | Cholesterol: 114mg | Sodium: 437mg