This post may contain affiliate links. Please read our disclosure policy.
This blackened salmon recipe is really simple to make, and the bold spice blend is so tantalizing! It’s ready in under half an hour, and the fish comes out flaky and perfect.
You may also like Creamy Cajun Chicken or Cajun Alfredo Sauce.
Why you’ll love it
I know that cooking salmon can seem intimidating, but it really isn’t! This recipe in particular is very beginner friendly. If you can mix together some spices and heat up oil, you’re golden and well on the way to flaky and flavorful salmon. The seasoning has a fantastic zing.
This quick salmon recipe may be my favorite use of my Homemade Blackened Seasoning. The Cajun-inspired seasoning darkens and gets a really tasty char on it (not burnt!) when a Maillard reaction occurs as it cooks. It lends itself so well to tender, juicy salmon.
What you’ll need
- Salmon – aim for a 1″ fillet of fresh salmon
- Blackened seasoning – you can use a store-bought variety or make your own. It typically features dried herbs, paprika, and a kick from cayenne pepper. Delicious southern flavors!
- Butter and olive oil – for pan frying
Helpful tips
- What’s happening is called a Maillard reaction, which causes the crust to darken. That’s exactly how it’s supposed to go when the spices come into contact with the milk solids from the butter — nice and blackened.
- Keep in mind the salmon will continue to cook a bit even after taking it out of the skillet, so don’t overdo it. You can watch the pink color change as it cooks to guide you through the process.
How to make blackened salmon
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Prep your salmon by cutting it into 4 pieces and drying with paper towels. Season evenly with the blackening seasoning. Heat up the butter and olive oil in a skillet.
Working skin-side down, cook the salmon for about 5 minutes. Reduce the heat, flip the fish, and continue cooking until cooked through. That’s it!
Tools for this recipe
- A cast iron skillet works great for this recipe.
- Magnetic measuring spoons make it easy to measure out spices without losing them in a drawer.
- A butter dish with measurement markings helps you cut the right amount of butter quickly.
Substitutions and variations
- Most varieties of blackened seasoning won’t be screaming hot, but if spice is a concern, you can make your own and lessen the amount of cayenne.
- Try Blackened Chicken if you prefer poultry.
- Or make it with a white fish, as in these Blackened Fish Tacos.
Leftovers and storage
- As with most salmon and seafood recipes, this one is best fresh. You can store leftovers for 2–3 days in the fridge in an airtight container.
- Leftovers are great in a salad — try a Super Simple Parmesan Arugula Salad, or pair them with Green Goddess Dressing and your favorite greens.
- Freezing is not recommended, as the texture will deteriorate.
