Name: Easy Blackened Salmon
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: seafood
Ingredients: 1 lb salmon (4 4-oz filets); Juice from 1/2 lemon; 1 1/2 tbsp blackening seasoning (double the amount if your salmon has the skin removed); 1 tbsp olive oil or avocado oil; Lemon wedges, for serving

Jump to Recipe·Print Recipe

This simple pan-seared blackened salmon with an easy homemade blackening seasoning is a healthy, delicious dinner that you’ll want to add to your regular rotation. Made in less than 20 minutes, it’s a great weeknight dinner recipe! (gluten-free, nut-free, dairy-free)

Where are my salmon lovers? Even if you don’t love salmon, you are sure to love this recipe for easy blackened salmon. My husband loves it (and he’s not a huge fish eater) thanks to the spicy, smoky, Cajun-inspired blackening seasoning and crispy exterior. If you need a little help getting your 2 servings of seafood in each week, this is a dish you’ll want to try!

Why You’ll Love This Easy Blackened Salmon Recipe

It’s easy to make with only a few simple, real-food ingredients, minimal equipment, in just 20 minutes or less.
It’s a healthy main dish high in protein, and healthy fat (including your daily dose of omega-3 fatty acids), plus homemade blackening seasoning that’s not too heavy on the salt.
It’s delicious! A crispy, spicy blackened exterior surrounds a tender, perfectly cooked interior.
Blackened salmon is super versatile, which means you can make it fairly often but with several different meals so you won’t get bored.

How To Make Blackening Seasoning

This easy blackening seasoning is key to delicious blackened salmon. The recipe makes a pretty good amount (about 3/4 cup), so you’ll have plenty on hand to make blackened salmon (and other dishes) when you need it. To make blackening seasoning, just combine the following spices and store in an airtight jar:

2 1/2 tbsp smoked paprika
2 tbsp garlic powder
1 tbsp coarse sea salt
1 tbsp freshly cracked black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried oregano
1 tbsp dried thyme

How To Make Blackened Salmon

Once the blackening seasoning is made, this salmon is super quick and easy to make.

Heat oil in a large non-stick skillet (I love my All-Clad and Green Pan skillets) or well seasoned cast-iron over medium-high heat.
Squeeze lemon juice over the salmon filets and season well with blackening seasoning. If you’re using skinless salmon, season both sides.
Sear salmon 3-6 minutes per side, or until a nice crust forms on each side and skin is crispy (if applicable). How long you cook the fish depends on how thick the filets are and how well done you like your salmon.
Remove from the pan and serve!

Tips For Making The Best Blackened Salmon

Pan-searing fish, especially salmon, isn’t difficult, but there are a few tricks to help you get perfectly-seared fish every time.

First, pick a good piece of fish. You want a piece of salmon that looks plump and looks and feels firm. It shouldn’t show any browning or milky color, and should smell fresh. We prefer fresh salmon since it tends to taste less fishy, but frozen salmon can be more budget-friendly.
Wait until the pan is nice and hot before adding the fish. Once you add it, lightly press down on the top with a fish spatula, then leave it undisturbed until a crust forms. This will help minimize sticking and help you get a more even cook. Do the same after you flip the fish.
Don’t overcook the fish. You want it to stay moist on the inside, so remove it from the pan when it’s just medium-rare to medium (about 125-140°F) or still a touch opaque in the middle.
For the best results, cook salmon with the skin on, even if you don’t plan to eat it. This helps to keep the middle from drying out too much.

How To Serve Blackened Salmon

I love the flexibility of blackened salmon! Here are a few of our favorite ways to serve it:
Blackened Salmon Tacos with Pineapple Salsa
On top of fettucine or zucchini noodles with alfredo
With brown rice or quinoa and whatever veggie is in season, like sautéed green beans or steamed broccolini
On top of a salad or grain bowl

More Easy Seafood Recipes You’ll Love

If you made this recipe, please leave a star rating in the comments!

Easy Blackened Salmon

blackened salmon filets on a white rectangular platter with lemon wedges.

Author: Kaleigh
Prep Time: 5 min
Cook Time: 10 min
Total Time: 15 minutes
Yield: 4 servings 1x
Category: main dish
Method: stovetop
Cuisine: seafood

Scale

Ingredients

1 lb salmon (4 4-oz filets)
Juice from 1/2 lemon
1 1/2 tbsp blackening seasoning (double the amount if your salmon has the skin removed)
1 tbsp olive oil or avocado oil
Lemon wedges, for serving

Instructions

Squeeze lemon over salmon filets. Rub tops of filets generously with blackening seasoning. If you prefer, you can remove the skin from the filets with a sharp knife and season both sides.
Heat oil in a large nonstick or cast iron pan over medium high heat.
Add salmon filets to pan, seasoned side down. Cook about 5-6 minutes, then flip fish and cook an additional 3-6 minutes, depending on thickness and how well done you’d like the salmon. Press down with a spatula to get the skin or surface crispy and an evenly cooked piece of fish.
Remove from pan and serve with lemon wedges.

Notes

Store leftovers in an airtight container in the fridge up to 3 days. Either eat leftovers cold, or reheat in the oven at 350°F until warmed though.
Wait until the pan is nice and hot before adding the fish. Once you add it, lightly press down on the top with a fish spatula, then leave it undisturbed until a crust forms. This will help minimize sticking and help you get a more even cook. Do the same after you flip the fish.
Don’t overcook the fish. You want it to stay moist on the inside, so remove it from the pan when it’s just medium-rare to medium (about 125-140°F) or still a touch opaque in the middle.
For the best results, cook salmon with the skin on, even if you don’t plan to eat it. This helps to keep the middle from drying out too much.

Keywords: easy blackened salmon, blackened salmon recipe, pan seared blackened salmon