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Three blackened salmon fillets topped with herbs, cooking in a cast iron skillet for a blackened salmon recipe.
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3.43 from 208 votes

Blackened Salmon Recipe

This blackened salmon is pan seared in a hot cast iron skillet with a smoky homemade spice rub, then finished with butter and lemon. Crispy crust, juicy center, and ready in 15 minutes.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: dinner, Lunch, Main Course
Cuisine: American
Keyword: blackened salmon, Salmon, Salmon recipe
Servings: 4 people
Author: Olivia Ribas

Equipment

Ingredients

Blackening spice

Salmon

  • 4 skin on salmon fillets about 6 ounces each and 1 inch thick
  • 2 tablespoons avocado oil (or olive oil) divided
  • 1 tablespoon unsalted butter
  • 1 lemon cut into wedges
  • Fresh parsley chopped, for garnish

Instructions

  • In a small bowl, mix the paprika, garlic powder, onion powder, thyme, oregano, cayenne, salt, and pepper.
    A hand whisks a mixture of spices and salt in a small white bowl for a blackened salmon recipe.
  • Pat the salmon fillets very dry. Brush the flesh side with 1 tablespoon of avocado oil.
    Four salmon fillets for a blackened salmon recipe on a white plate being brushed with oil.
  • , then press the spice mix onto the flesh and sides only (not the skin). Heat the remaining 1 tablespoon of oil in a cast iron skillet over medium high heat for about 3 minutes, until the oil shimmers.
    A hand pressing a dry rub into a raw salmon fillet on a white plate to prepare a blackened salmon recipe.
  • Place the fillets skin side down and cook for 3 to 4 minutes, until the skin is crisp and the fish is cooked about two thirds of the way up. Flip the fillets onto the spice side. Keep the heat at medium high and cook without moving them for 2 to 3 minutes, until a dark crust forms.
    close up of crispy skin salmon inside of a cast iron skillet
  • Reduce the heat to medium, add the butter, and spoon it over the fillets. Remove from the heat when the thickest part reaches 130 to 135°F (or 145°F for fully cooked, per USDA). Rest for 2 minutes, squeeze lemon on top, and garnish with parsley.
    overhead view of a cast iron skillet containing blackened salmon

Video

Notes

Spice level: 1/4 teaspoon cayenne is mild and smoky; 1/2 teaspoon is spicy. For kids, season their fillets before adding cayenne to the bowl.
To store: You can tightly wrap the blackened salmon, once cooled, and store it in the fridge for up to 3 days.
To reheat: Reheat in the oven until warmed through. You can also reheat it in the microwave.
To freeze: Tightly wrap and freeze for up to 3 months.

Nutrition

Serving: 1/4 | Calories: 408kcal | Carbohydrates: 2g | Protein: 29g | Fat: 31g | Cholesterol: 85mg | Sodium: 683mg | Potassium: 580mg | Fiber: 1g | Calcium: 2mg | Iron: 8mg