Blackened Salmon Recipe

four blackened salmon fillets in a cast iron skillet

This easy and pan seared blackened salmon recipe uses a homemade spice blend for crispy, flavorful fish. Make this 15 minute recipe for a delicious dinner!

Course dinner, Lunch, Main Course

Cuisine American

Keyword blackened salmon, Salmon recipe

Prep Time 5

Cook Time 10

Total Time 15

Servings people

Calories 313kcal

Author Olivia Ribas

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

US Customary - Metric

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 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!

Video

Notes

Click HERE to watch the web story.
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