Blackened Salmon
This blackened salmon is coated in bold homemade blackened seasoning and seared in a hot cast iron skillet until the outside forms a flavorful crust while the inside stays tender and flaky. It’s a simple, restaurant-style salmon recipe that comes together quickly and makes an easy, flavor-packed dinner for busy weeknights.
Calories:
Ingredients
- 1 lb salmon fillets center-cut, skin removed, portioned into 2-3 pieces
- 2 tbsp blackened seasoning click for my recipe
- 2 tbsp butter unsalted
Instructions
- Dry the salmon: Place the salmon portions on a cutting board and pat completely dry with paper towels. Removing moisture helps the fish sear instead of steam.
- Season: Sprinkle the blackened seasoning evenly over the salmon and gently press so all sides are coated.
- Heat the pan: Preheat a skillet or cast-iron pan over medium-low heat for 2–3 minutes. Turn on your exhaust fan since blackened spices can create some smoke.
- Add butter: Melt the butter in the hot pan. It should immediately begin to sizzle.
- Sear: Place the salmon in a single layer and cook undisturbed for 4 minutes to form a deep, flavorful crust.
- Flip and finish: Turn the salmon and cook another 3–4 minutes, lowering the heat slightly if needed, until the fish is opaque and flakes easily.
- Serve: Remove from the pan and serve immediately.
Notes
Don’t move the salmon early. Letting it sit undisturbed for the first 4 minutes is what creates the signature blackened crust.
Adjust heat after flipping if the spices begin to darken too quickly.
Cooking in separate portions helps the salmon sear evenly instead of overcrowding the pan. Serving Ideas
Serve over rice bowls, flake into tacos, add to a salad, or pair with roasted vegetables.
Adjust heat after flipping if the spices begin to darken too quickly.
Cooking in separate portions helps the salmon sear evenly instead of overcrowding the pan. Serving Ideas
Serve over rice bowls, flake into tacos, add to a salad, or pair with roasted vegetables.
