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Square overhead shot of an easy blackened salmon recipe in a cast iron skillet with lemon wedges.
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5 from 19 votes

Blackened Salmon

This easy blackened salmon delivers a crispy, boldly spiced Cajun crust with a tender, buttery interior. Ready in about 20 minutes with a simple homemade seasoning rub and one hot skillet.
Course Dinner
Cuisine Southern
Keyword blackened salmon, blackened salmon fillets, blackened salmon recipe, easy blackened salmon
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 people
Calories 329kcal
Author Blair Lonergan

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.
    Bowl of homemade blackened seasoning.
  • 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.
    Seasoned blackened salmon.
  • 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
    Searing blackened salmon fillets in a cast iron pan flesh side down.
  • 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).
    Horizontal overhead shot of an easy blackened salmon recipe in a cast iron skillet with lemon wedges.
  • Serve. Finish with a squeeze of fresh lemon or lime juice and fresh herbs if desired.
    Horizontal overhead shot of a plate of blackened salmon.

Video

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

Serving: 1fillet (6 ounces of salmon) | Calories: 329kcal | Carbohydrates: 1g | Protein: 34g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 109mg | Sodium: 412mg | Potassium: 867mg | Fiber: 0.3g | Sugar: 0.1g | Vitamin A: 481IU | Vitamin C: 0.3mg | Calcium: 32mg | Iron: 2mg