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GET IT NOWThis Blackened Salmon Is My Go-To When I Crave Bold Flavor
I’ve made a lot of seafood recipes, but when I’m in the mood for something spicy and a little smoky, this blackened salmon recipe always hits the spot. I use my go-to blackened salmon seasoning which is the same one I use for blackened chicken, and it gives the salmon this crispy crust that’s packed with flavor. Here’s why you need this in your dinner rotation too:
- Spicy, smoky flavor – The flavor reminds me of my Cajun cod, but the blackened crust takes it to the next level. It’s bold on the outside, flaky in the middle, and so satisfying.
- Perfect for weeknights – I can get this blackened salmon recipe on the table in 20 minutes flat. And if I already have the seasoning mixed? Even faster.
- Works with any side – I’ve served it with everything from cauliflower mash to simple salads or roasted veggies. It’s one of those mains that makes whatever else is on the plate taste better.
You’re going to love how easy and flavorful this one is. Make it with me!
Ingredients & Substitutions
Here I explain the best ingredients for my blackened salmon recipe, what each one does, and substitution options. For measurements, see the recipe card.
Salmon:
- Salmon Filets – I like using skin-on salmon because it cooks more evenly and has extra flavor, even if I don’t end up eating the skin. Skinless works too if that’s what you have. I talk more about this in my pan seared salmon post if you’re curious.
- Olive Oil – I usually use this for searing, but avocado oil or any neutral oil is fine. Sometimes I add a little butter after flipping for extra richness.
Blackened Salmon Seasoning:
- Spices – I use a mix of sweet paprika, smoked paprika, garlic powder, onion powder, black pepper, red pepper flakes, and cayenne. It gives the salmon that bold, smoky flavor with just the right kick.
- Herbs – I add dried thyme and dried oregano to round out the seasoning. They really help bring out the other flavors. I wouldn’t use fresh herbs in the spice mix, but you can sprinkle some on top after cooking if you want a fresh pop.
How To Make Blackened Salmon
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Prep the salmon. Pat it dry with paper towels so the seasoning sticks well.
- Season it up. Mix the spices and herbs in a bowl, then coat the salmon on all sides.
- Sear the salmon. Heat some of the oil in a skillet, then add the salmon skin-side down. Let it get a good crust before flipping.
- Finish the blackened salmon. I cook it until it’s dark and crisp on the outside and flaky in the middle.
My Recipe Tips
- Make extra seasoning. I like to double or triple the blend so it’s ready to go for next time. Just use about 2 tablespoons total for this recipe.
- Season right before cooking. Wait until you’re ready to sear because it keeps the salmon juicy and tender.
- I press down on each fillet for a few seconds after adding it to the pan. It helps keep them from curling and makes sure they cook evenly.
- Start skin-side down. It holds the shape better, helps with flipping, and keeps the fish from drying out. Flip it at the end for that blackened top.
- If the salmon won’t flip easily, it’s not ready yet. Give it another minute and try again.
- Don’t overcook. I use this meat thermometer and aim for 135 to 140 degrees F in the thickest part.
Blackened Salmon (Easy 20-Min Recipe)
My easy blackened salmon recipe makes flaky fish with bold blackened salmon seasoning and a crispy crust in just 20 minutes.
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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Pat the salmon dry using paper towels.
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In a small bowl, mix the blackened seasoning spices: sweet paprika, smoked paprika, sea salt, onion powder, garlic powder, red pepper flakes, black pepper, cayenne pepper, dried thyme, and dried oregano.
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Sprinkle the seasoning over the salmon fillets on all sides, about 2 teaspoons per fillet.
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Preheat a large cast iron skillet (or nonstick skillet) for 2 minutes over medium heat. Add the olive oil. Arrange the salmon fillets, skin side down, in the skillet. Press on top of each fillet for 10 second right after adding to the pan. Cook for 6 minutes until the edges get pale pink. Flip the blackened salmon and cook for another 2 minutes, until darkened on the other side and internal temperature reaches 135-140 degrees F (57-60 degrees C).
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1 blackened salmon filet
- Tips: Check out my recipe tips above to help you lock in flavor, cook the salmon just right, and get that perfect blackened crust.
- Serving ideas: See my serving ideas below for easy sides and fresh pairings that go perfectly with blackened salmon.
- Store: Keep leftovers in an airtight container in the fridge for 3-5 days.
- Reheat: You can microwave it, but I like reheating on the stove with a little oil over low heat so it stays moist. Just don’t overcook it.
- Freeze: Wrap tightly or use a freezer-safe dish and freeze for up to 4 months. Thaw in the fridge overnight before reheating.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Blackened Salmon
Serving Ideas
Not sure what to serve with it? Here are a few easy sides I’ve paired with blackened salmon that work every time:
- Side salads – I usually serve blackened salmon with a simple green salad with tomatoes (pictured above) or something fresh like grated carrot salad or spring mix. It keeps the meal light but still satisfying.
- Veggies – Roasted asparagus is my go-to, but crispy balsamic brussels sprouts or sauteed zucchini work great too. They balance the blackened salmon seasoning without competing with it.
- Potatoes – If I’m craving something hearty, I’ll go for roasted potatoes or roasted sweet potatoes. You’ll just want to start them before you cook the fish.
- Rice or pasta – Cauliflower rice is my usual pick, but you could also do spaghetti squash or zucchini noodles if you want something low carb and easy.
13 Comments
Sharon Howard
0Just had this for dinner. So good. I did cook it in the air fryer and it was perfect.
Maya | Wholesome Yum
0I’m glad you liked it, Sharon! That’s great that it worked well for you in the air fryer.
Jay Alhadeff
0Is it possible to bake it in an oven instead?
Wholesome Yum D
0Hi Jay, Yes, you can use the blackened salmon seasoning from this recipe and then follow my oven baked salmon recipe to bake it.
BeVerly
0Excellent! Followed recipe completely, no changes. Thank you for the extra tips.
Matt
0I love salmon recipes and this blackened salmon one is so good! The salmon turns out super flavorful and it is really easy to make. Love it!
Sheila G
0Thank you for this! Super easy to make and loaded with flavor. Everyone loved it.
Maryam
0This looks amazing! Adding to my list for this week!
Devy
0I love this salmon recipe. The spices are so well-balanced that made the fish so flavorsome. I can see myself making this more often in the future. Thank you for sharing.
Gina
0Love how much flavor blackening seasoning adds to any fish. Such an easy way to make a quick and healthy dinner that tastes good!
Elizabeth S
0There is no other salmon recipe I will make… It is perfectly seasoned and super tender. I served mine at a dinner party with rice and mixed veggies. By the way, the cast iron skillet is a MUST!
Michelle
0This blackened salmon recipe is incredibly flavorful and easy to make. The spices create a delicious crust on the salmon, and it was a healthy and satisfying meal option.
Addison
0This salmon is so flaky and juicy! I loved the blackened flavor.