I truly believe the best weeknight magic happens in a scorching hot cast-iron skillet. This recipe delivers unbelievably flavorful Blackened Salmon fillets every single time. The secret lies in building that deep, smoky crust while keeping the inside unbelievably moist and tender for serving.
Frankly, this dish feels fancy but takes less than twenty minutes to whip up. My family always asks for this spicy salmon when we need a quick, satisfying main course. It truly elevates simple weeknight eating.
Why I Love This Recipe
This version of Blackened Salmon is my go-to savior. It rushes dinner onto the table fast. The flavor payoff vastly exceeds the effort required. Furthermore, the robust spice blend makes even picky eaters grab a second helping. Sometimes I even double the spice mix!
Blackened Salmon Ingredients
Creating that signature deep color and bold taste comes down to mixing simple pantry spices perfectly. That blend of smoked paprika and cayenne pepper really wakes up the rich flavor of the salmon fillets. Building this spice rub is where the true flavor magic happens.
Substitutions and Tips
- Salmon Fillets: Skin-on adds nice texture, but skinless works fine if you prefer.
- Fat Choice: Feel free to use avocado oil instead of olive oil if you prefer a higher smoke point.
- Spice Level: Omit the cayenne for a milder experience.
- Herb Swap: Fresh herbs can substitute dried, use about triple the amount called for.
Remember, all exact measurements for your perfect Blackened Salmon are in the recipe card below.
How to Make Blackened Salmon
Step 1
First, we combine all those wonderful dry seasonings together finely. Mix that smoked paprika, garlic powder, and everything else in a quiet little bowl.
Step 2
Next, make sure those salmon fillets are completely dry for success. Pat them down firmly with paper towels really well. Then, brush each side lightly with butter or olive oil.
Step 3
Now, coat the fish generously with your assembled spice mixture. Really press that seasoning blend firmly onto all surfaces of the fish.
Step 4
Get your large cast-iron skillet screaming hot over high heat. Wait until you see the faintest wisp of smoke rising up. Add just a little bit of fat now.
Step 5
Carefully place those spice-coated salmon fillets into the smoking hot pan. Sear them for three minutes on one side initially. Flip gently after that initial sear forms.
Step 6
Cook for about three more minutes until the center is cooked perfectly. The fish should flake easily when checked with a fork. Watch carefully! This quick cooking is key.
Step 7
Remove the finished fillets from the heat immediately. Serve your beautiful, crusty Blackened Salmon right away with bright lemon wedges beside it.
Step 8
Alternatively, you can cook this on your outdoor grill. Grilling reduces the indoor smoke considerably for some folks.
How to Store Blackened Salmon
Leftover cooked salmon stores surprisingly well for later. Place cooled leftovers in an airtight container right away. Refrigerate the salmon for up to two days maximum. Freezing cooked fish is not usually recommended for best texture. Thaw overnight in the fridge if you must freeze it.
Tips for Success
- Always preheat the cast-iron skillet until it is extremely hot. This step builds the crust.
- Ventilation is not optional here; open those windows wide.
- Use a lighter hand with oil when searing on an outdoor grill.
- Patting the salmon completely dry ensures better spice adhesion.
- Adjust that cayenne pepper cautiously if you are sensitive to heat.
Kitchen Tools You’ll Need
- A sturdy cast-iron skillet is your best friend for this.
- Small bowl for mixing your seasoning blend quickly.
- Tongs are great for carefully flipping the fish.
- Paper towels are essential for drying the fillets first.
Serving Suggestions
- Serve alongside simple roasted asparagus spears.
- A cool, creamy tartar sauce balances the spice nicely.
- Try it over a fresh bed of quinoa or rice pilaf.
- Pair with a crisp, dry Sauvignon Blanc wine.
Blackened Salmon
- Prep Time: 10 minutes
- Cook Time: 6-10 minutes
- Total Time: 16-20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Pan-Searing (Cast Iron)
- Cuisine: American
- Diet: Low Fat
Description
A recipe for perfectly seasoned and seared Blackened Salmon, featuring a robust spice blend that creates a flavorful, dark crust.
Ingredients
- 4 (6 oz) salmon fillets, skin on or off
- 2 tbsp olive oil or melted unsalted butter, plus extra for cooking
- 2 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1/2 tsp cayenne pepper (adjust to desired spice level)
- 1/2 tsp salt
- 1/2 tsp black pepper
- Lemon wedges, for serving
Instructions
- In a small bowl, combine smoked paprika, garlic powder, onion powder, oregano, thyme, cayenne pepper, salt, and black pepper to create the blackening seasoning.
- Pat salmon fillets thoroughly dry with paper towels. Brush or rub both sides of each fillet with olive oil or melted butter.
- Generously coat each salmon fillet on all sides with the blackening seasoning, pressing lightly to adhere.
- Heat a large cast-iron skillet over high heat until it begins to smoke lightly. Add a tablespoon of olive oil or butter to the hot skillet.
- Carefully place salmon fillets in the hot skillet. Cook for 3-5 minutes per side, depending on thickness, until a dark, crusty sear forms and the salmon is cooked through and flakes easily with a fork.
- Be prepared for smoke; ensure good ventilation in your kitchen.
- Remove salmon from skillet and serve immediately with lemon wedges.
- This recipe can also be done on an outdoor grill for less smoke indoors.
Notes
- Ensure the cast-iron skillet is very hot before adding the salmon to achieve the signature sear.
- Use good ventilation or open windows, as the high heat and spices will produce smoke.
- The recipe can be adapted for grilling instead of pan-searing.
