Blackened salmon
Spicy blackened salmon with a smoky homemade Cajun-style spice crust, seared in a hot cast-iron skillet and ready in under 20 minutes.
56% of it needs you at the counter
- Hands-on
- 10 min
- Cooking
- 8 min
- Serves
- 4
- Calories
- 440
- Protein
- 35 g
- Per serving
- $4.62
Why this recipe works
Blackening is a Louisiana technique: fish coated in a bold spice blend and seared hard in cast iron until the spices form a deep, almost black crust. It's one of the fastest weeknight dinners there is, and salmon's richness stands up well to the heat.
- A thin coat of melted butter on the fish holds the spice rub and toasts it into a dark, flavorful crust.
- Medium-high heat, not smoking hot, darkens the spices without burning them bitter or filling the kitchen with smoke.
- Searing the presentation side first and leaving it alone until it releases gives an even crust that doesn't stick.
Ingredients
For the blackening spice
To serve
You will need
- 12-inch cast-iron skillet
- Small bowl
- Instant-read thermometer
Method
Tap a step number to mark it done.
Mix the spice
Stir the paprika, garlic powder, onion powder, thyme, oregano, cayenne, brown sugar, salt and pepper together in a small bowl.
Coat the salmon
Pat the salmon very dry. Brush all over with the melted butter, then press the spice mix onto the tops and sides in an even layer.
Sear
Heat the oil in a cast-iron skillet over medium-high heat until it shimmers. Add the salmon spice side down (skin side up) and cook without moving for 3 to 4 minutes, until a dark crust forms and the fish releases easily.
Flip and finish
Flip and cook another 3 to 4 minutes, until the salmon flakes easily and reads 145°F in the thickest part.
Serve
Serve right away with lemon wedges and a sprinkle of parsley.
Techniques in this recipe
- Fish145°F / 63°C
Source: USDA safe minimum internal temperatures. Measure the thickest part, away from bone. Is it done? Safe temperatures
The internal temperatures that tell you chicken, pork, beef, fish and ground meat are cooked safely, and when to pull them early for juicier results.
Read the full guideMoved too soon: pale and torn Left alone: brown crust, flavorful bits Sear, then deglaze
Dry the meat, heat the pan, and don't move it until it releases with a deep brown crust. Then loosen the browned bits with liquid; they're pure flavor.
Read the full guide
Cook's notes
- Turn on the exhaust fan before you start. Blackening always makes some smoke.
- Dark brown to almost black is right; if the spices smell acrid, the pan is too hot. Lower the heat for the second side.
- Make a triple batch of the spice mix and keep it in a jar. It's good on chicken, shrimp and roasted potatoes.
Nutrition per serving
440 calories
$4.62 estimated cost per serving
Where the calories come from
| Protein | 32% of calories | 35 g |
|---|---|---|
| Carbs | 1% of calories | 1 g |
| Fat | 67% of calories | 32 g |
| Fiber | 0 g | |
| Sodium | 440 mg |
Calculated from USDA FoodData Central values for the listed ingredients and amounts; not lab-tested. Cost estimated from average US retail prices.
Questions people ask
Can you make blackened salmon in the oven?
Yes. Bake the spice-coated fillets on a lined sheet at 425°F for 10 to 12 minutes, until they reach 145°F. The crust is less dark than in a skillet but still flavorful.
Is blackened salmon burnt?
No. The color comes from the toasted spices and butter, not burnt fish. It should taste smoky and spicy, not bitter.
What goes with blackened salmon?
Rice, cilantro lime rice, roasted vegetables, a green salad, or a cool side like coleslaw or cucumber salad to balance the spice.
