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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.

Prep Time5

Cook Time10

Total Time15

Course: Dinner, Main Course

Servings:

Calories: 282kcal

Author: Davinah

Equipment

Cast Iron Skillet

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, but not burn.
Sear the salmon: 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

Pat the salmon dry: This helps the fish sear instead of steam.
Let the first side cook undisturbed: Moving the salmon too early can keep the crust from forming well.
Adjust the heat as needed: If the spices start getting too dark too fast, lower the heat a bit after flipping.
Cook in batches if needed: Giving each piece a little room helps the salmon cook more evenly.

Nutrition