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This blackened salmon is loaded with piquant spices then pan seared for moist crusted salmon. It cooks up in only five minutes and delivers a flavorful spicy crust with tender flaky fish inside.
I first made this on a whim and was amazed by how easy and tasty it turned out. It quickly became a go-to when craving something spicy and fresh.
Ingredients
- Paprika: provides smoky depth choose regular or smoked for variety
- Cayenne pepper: adds heat adjust amount to taste
- Onion powder: offers subtle savory notes
- Garlic powder: brings aromatic pungency
- Black pepper: adds warmth and sharpness
- Sea salt: enhances all flavors balance carefully
- Dried basil: for herbal brightness
- Dried oregano and thyme: round out the spice blend
- Salmon fillets: should be skinless and fresh for best texture
- Unsalted butter: creates a rich crust and moist interior prefer quality butter for flavor
Step-by-Step Instructions
- Prepare Blackening Seasoning:
- Combine paprika cayenne pepper onion powder garlic powder black pepper sea salt basil oregano and thyme in a small bowl mix thoroughly for even seasoning
- Butter Salmon:
- Brush one side of each salmon fillet generously with melted butter this helps the seasoning stick and adds flavor
- Season Salmon:
- Sprinkle blackening seasoning evenly over the buttered side coating completely for a bold crust
- Heat Pan:
- Preheat a large cast iron skillet over high heat until it is very hot this is key for proper blackening
- Cook First Side:
- Place salmon fillets seasoned side down in the skillet cook for three to five minutes without moving to develop a dark crust
- Add Butter and Seasoning:
- Brush remaining melted butter over the cooked side and add more seasoning if desired to boost flavor
- Flip and Cook Second Side:
- Turn fillets over and cook two to three minutes until salmon is opaque and flakes easily
- Serve:
- Remove from heat serve immediately garnish with red pepper flakes fresh herbs or a squeeze of lemon or lime juice for brightness
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Storage Tips
Leftover cooked salmon keeps well in the fridge for up to two days wrapped tightly Reheat gently to avoid drying the fish or use cold flakes in salads or sandwiches Extra blackening seasoning stays fresh months if stored in a cool dry airtight jar
Ingredient Substitutions
Use olive oil instead of butter for a dairy-free option though butter adds richer flavor Try skin-on salmon if preferred just adjust cooking time slightly Customize the spice blend with smoked paprika or add cumin for smoky warmth
Serving Suggestions
Serve with sautéed spinach and jalapenos cooked quickly in the pan for a spicy side Grilled or roasted vegetables like zucchini or squash complement the richness well Slice thinly for tacos with fresh slaw or stack on buns for sandwiches with crisp lettuce
Cultural Context
Blackened cooking originated in the American south and is popular in Cajun and Creole cuisine This technique highlights bold spices and high heat to create layered flavors and textures It’s a great way to enjoy seafood with a punch of spice and crispy exterior
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Commonly Asked Questions
- → What is blackening seasoning?
A blend of spices like paprika, cayenne, garlic, onion powder, oregano, thyme, and black pepper used to create a spicy crust on salmon.
- → How do I achieve the blackened crust?
Brush salmon with melted butter, coat with seasoning, and sear in a very hot cast iron pan until a dark crust forms.
- → Can I grill blackened salmon instead?
Yes, grilling works but a cast iron skillet usually gives a more even, crispy crust over the whole fillet.
- → What sides pair well with blackened salmon?
Try sautéed spinach with jalapeños, grilled squash, zucchini, or serve in tacos or sandwiches.
- → How spicy is blackened salmon?
The spice level depends on the seasoning blend; adding cayenne or ghost pepper powder can increase heat.
- → How long does it take to cook?
Salmon cooks in about 5 minutes total—3-5 minutes on one side and 2-3 on the other.