This Pan-Seared Blackened Salmon is made with a homemade spice blend that creates a crispy, flavorful crust on the fish. Ready in just 15 minutes, it’s the perfect quick and delicious dinner that packs a punch of flavor in every bite!
We’re big fans of salmon recipes, so if you’re interested in more, give these a try as well: Salmon Steak, Pan Seared Salmon, Air Fryer Salmon, and Maple Mustard Salmon.
Quick and easy recipes are perfect for busy weeknights or full weekends. Being busy shouldn’t prevent you from enjoying a wholesome meal that’s full of flavor.
This blackened salmon recipe really ticks all the boxes as it uses spices that are pantry staples, and it takes only 15 minutes to make.
If you are looking for more salmon recipes, please try these ones too: How to Cook Salmon in the Oven, Easy Broiled Salmon Recipe, Air Fryer Salmon, and Garlic Butter Baked Salmon.
Coat the fish in oil and spices, then sear over high heat to form a nice crust. Then, cook until the fish is cooked through and serve with your favorite sides.
INSTRUCTIONS
- Make the spice blend: Combine all of the spices in a small bowl and mix together well. Be sure to measure them all out so the flavor balance is just right. This spice mixture will make your salmon very flavorful.
- Prep the fish: Next, pour oil over the fillets and coat one side with the blackening spices. Gently pat the fish with your fingers so that the fish is evenly covered.
- Cook the salmon: Heat oil in the pan until it’s shimmering and hot. Add the fish with the spice side down and sear until the spices are blackened. Then, reduce heat, flip, and cook until opaque and flaky. Top with parsley and fresh lemon wedges (optional) before serving. If you wish, squeeze some fresh lemon juice on top of the salmon before serving.
- If you wish, squeeze some fresh lemon juice on top of the salmon.
- Proper tools – It’s important to use a good spatula to flip the salmon so it doesn’t break apart. Fish spatulas are designed specifically for this purpose, but a wide flat spatula will work just as well.
- Cooking pans – Because of the high temperature needed, a large cast-iron skillet is the best pan to use. If you don’t have one, stainless steel is the next best choice. Non-stick pans can be used, but the fish won’t get as black as with the other pans.
- Storage – Transfer leftover salmon fillets to an airtight glass container and keep in the refrigerator for 3-4 days. Or, portion them out into meal prep containers to have for lunches throughout the week.
- Reheating – For best results, heat in a pan on the stove so the blackened salmon stays crispy. You can also heat in the microwave along with some sides for a full meal at once.
If you have leftover salmon and want to change things up, here are some ways to enjoy the salmon:
- Salmon tacos: shred the salmon up and serve it in a taco with a delicious salad on the side.
- Salmon pasta: Roughly chop up the salmon and add it to the pasta. Pour some olive oil on top of your salmon pasta, and it will be amazing.
- Salmon salad: break up the salmon and toss it in a leafy salad or Greek salad.
- Salmon fried rice: Break up the salmon and toss it in some fried rice.
- You can make salmon meal prep for your lunch week since salmon stays good in the fridge for up to 4 days.
- You can also make salmon patties. These are delicious and easy to make.
- You can swap the spicy salmon for this blackened one in this Spicy Salmon Sweet Potato Skillet.
Blackened Salmon Recipe
Video
Ingredients
- 4 salmon fillets
- 1 teaspoon paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- 1/2 teaspoon salt
- 1 teaspoon black pepper to taste
- 2 tablespoons olive oil
- Fresh parsley for garnish chopped
Instructions
- In a small bowl, add paprika, onion powder, garlic powder, dried, salt and pepper. Mix all together well.
- Brush ½ tablespoon of olive oil on top of salmon fillets.
- Sprinkle the spice mix on the flesh side of the salmon only. Using your fingers, tap the spicy mix on top of the salmon (on the flesh side).
- In a non-stick skillet or cast iron skillet, heat 2 tablespoons of olive oil over medium heat. Wait 2 minutes and then add the salmon fillets (skin side down) and cook for about 3-5 minutes. Time will depend on the thickness of the salmon fillets. Reduce the heat to medium-low and flip the salmon fillets over and cook for more 3-4 minutes.
- Before serve, garnish with parsley. Serve it with steamed broccoli, mashed cauliflower or roasted veggies. Enjoy!
Notes
- Make sure the pat dry the salmon before cooking so you get a nice sear.
- Keep the skin on the salmon so it’s easier to flip.
- I love the sear I get from using my cast iron skillet. I highly recommend buying one if you don’t already have one.
- To store: Store leftover salmon in the fridge in an airtight container for up to 4 days.
- To reheat: You can reheat salmon on the stovetop or microwave.
- To freeze: Freeze in a freezer-safe bag once the salmon fillets have reached room temperature. Freeze for up to 4 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?
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This is something new to me… looks very tempting! Will give it a try for sure!
Let me know if you tried this recipe. Hope you enjoyed it 😉
Well seasoned but mild enough to allow for adding spiciness to your preferred level of heat. Tonight we enjoyed this salmon over grits, with a nice crisp garden salad on the side. Delicious!
That’s great. Thanks for trying this recipe and giving your feedback 😉
Way toooooo salty. I would reduce the salt considerably next time
Yes you can always adjust the amount of salt according to your preference 😉
My first time making and it was delicious didn’t think it could do it but my family love it
Amazing!
My first time making and it was delicious didn’t think it could do it but my family love it
That’s amazing. I am happy to hear that!
Sounds simple and delicious! Will be trying this week. I did notice that a lemon spice butter is mentioned above, but not included in the ingredients or recipe.
It was a typo. The lemon spice butter is not for this recipe.
I just made the blackened salmon for lunch. 😋😋 YUM
I really like a lot of heat so I added 1 Tbsp Slap Ya Mama Cajun seasoning. PERFECT
I could have kept eating but stopped at the 4 oz. Good thing I have willpower.
Another winner!!👍 Thank you
You’re so welcome! So happy to hear that 😉
SO EASY. I HAD A PERFECT FILET AND IT TURNED OUT DELICIOUS. ALL GONE!
Awesome! Thanks a lot for your feedback!
This recipe is awesome! I wasn’t a huge salmon fan but I might be now. Easy to make and so good. I’d give it more stars if I could
Wow you’re comment made me very happy!
Easy to make and delicious!
Totally!
Very easy and very tasty. Both myself and my family love it.
Amazing!!!
Made this today, without the dill sauce and it was delicious blackened salmon. The blackening recipe was perfect!
Thank you. Happy you liked it.
Very easy recipe. Salmon is delicious
Awesome! Happy you liked it!
Great recipe everyone loved it
Happy you liked it 😉
What I did was close (misread some instructions). Still excellent!
My comment is that on closer reading of whole web page I see to cook with skin side first, which means no spices are cooking for the first side–very interesting and useful. HOWEVER the print instructions don’t make this clear and a few words change could fix that. i.e. 4. “…add the salmon fillets [skin side down] and cook…”.
Thank you for your feedback and for giving the recipe a try! I’ve already updated the recipe card to clarify that the salmon should be cooked with the skin side down first. I appreciate your suggestion and am glad you found the dish excellent!
Made this tonight. It turned out delicious.
Amazing! Happy to hear this 😉