Blackened Salmon

Blackening cooking technique originated in Louisiana and it’s related to Cajun cuisine. This technique requires that you cook fish, chicken, or shrimp in butter, then a combination of spices and herbs, and at high temperature. High temperature will cook the spices on the outside quickly and gives the outside of protein almost a crisp. 

Remember that there is a fine line between blackening and burning though, so make sure not to turn up the heat too high if cooking on stove. For a thick fish like salmon, medium or just a little higher than medium is perfect. Always adjust the heat according to the protein you’re cooking.

Fish, and especially thin fish, takes a lot faster to cook, so I can turn the heat up a little higher. For chicken, since it can be quite thick, I turn the heat up a little lower. 

Blackening seasoning is very similar to Cajun seasoning but a little less spicy. The most common spices and herbs include paprika, garlic powder, onion power, thyme, oregano, black pepper, cayenne pepper, salt, and sugar. I especially like to use brown sugar and smoked paprika, to enhance flavors.

Salmon fillets – Skin on is essential for this recipe. The cooking times are also based on four individual portions since it’s prepared on the stove. If you have one large fillet, you will need to slice it into smaller pieces before starting.

Butter – Use unsalted butter because blackening seasoning already contains salt.

Olive or Avocado oil – You can use any neutral cooking oil with a high smoke point.

Lime wedges – The citrus adds brightness and helps to balance the spicy and smoky flavors of the blackened salmon. While this is optional, I highly recommend squeezing a wedge over the finished dish!

See recipe card for complete information on ingredients and quantities.

Blackened Seasoning Ingredients

Smoked paprika – As the name describes, this spice has a much smokier flavor than regular paprika. That’s because the chilies are smoke-dried before they are crushed. If you don’t have any on hand, use regular paprika.

Garlic and onion powder – Garlic and onion are such a common base, and these are an easy way to include those flavors when you can’t use the real thing.

Thyme and oregano – Because of the direct heat, you’ll need to use dried herbs instead of fresh. The dried version is also more pungent, and crushing it in the palm of your hand first will only increase the taste and aroma.

Salt and pepper – I love cooking with coarse salt because the larger crystals provide better flavor. Also, try to use freshly ground pepper as much as possible, as the flavor is noticeably different.

Brown sugar – This helps to create the caramelization on the blackened salmon and balances sweet and spicy ingredients. Because of the small amount used, either light or dark brown sugar is fine. Just keep in mind that the higher amount of molasses in the dark variety may be more prone to burning.

Cayenne pepper – Feel free to adjust the amount depending on how spicy you like your food to be. If you have a more sensitive palate, you can leave it out altogether or add a tiny pinch.

Prep the ingredients.

Combine everything for the blackened seasoning in a bowl and mix well. In a separate bowl or saucepan, melt the butter.

Remove the fish from the packaging and pat both sides dry with a paper towel.

Season the fish.

Brush the tops and side of each fillet with butter (1), then dip the three flesh sides in the blackened seasoning (2). Try not to get any on the skin or it will burn.

Cook, then rest.

Preheat the pan! Add oil to a hot pan on the stove. Carefully place the fish inside with the skin facing up and cook for a 3-4 minutes (3).

Next, flip each fillet over so the skin is facing down and finish cooking for about 6-8 minutes (4)(depending on thickness of the fillets). Once done, transfer the blackened salmon to a plate and let it rest for a few minutes.

Tips for The Best Blackened Salmon

Use salmon with skin on! Make sure to use salmon filets with skin on. This recipe will give you a beautifully crispy skin that you can enjoy with the meat. The fat layer between the skin and the meat also holds most of the Omega-3 fatty acids and other nutrients that you will want to keep.

Preheat the pan first! Remember to preheat the pan first for a few minutes. Pan should be hot when you’re adding the salmon.

Don’t move the fish whole cooking! Once you’ve added the salmon to the pan, do not disturb it until it’s time to flip. Same goes for after you flip it, don’t touch it as it sears.

Rest before serving! Remember to rest the salmon for a few minutes before serving. This will allow all juices that have compressed during cooking to spread out evenly throughout the meat.

Some More Salmon Recipes To Make

Holiday Baked Salmon

Pecan Crusted Salmon

Collection of Salmon Recipes

Salmon and Rice Patties

Balsamic Glazed Baked Salmon

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