Blackened Salmon
Blackened salmon brings Cajun-style USA spice to a fast weeknight plate—smoky paprika crust, buttery sear, and juicy fish. Cook until the thickest part hits 145°F; open a window or use the vent—the spices love high heat.
🛒Ingredients
- 4 salmon fillets (5–6 ounces each)
- 2 tablespoons paprika
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne (adjust to heat)
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons avocado or canola oil
- 1 tablespoon unsalted butter
- Lemon wedges and chopped parsley
🔧Kitchen Tools Needed
- Cast-iron skillet
- Instant-read thermometer
- Spatula
- Small bowl
📝Instructions
- 1
Mix all spices in a small bowl. Pat salmon dry and coat all sides generously with the spice rub.
- 2
Heat oil in a large cast-iron or heavy skillet over medium-high until shimmering.
- 3
Add salmon; cook 3–4 minutes until a dark crust forms. Flip, add butter, and baste 2–4 minutes more.
- 4
Cook until the thickest part reaches 145°F and the fish flakes. Rest 2 minutes.
- 5
Serve with lemon and parsley. Refrigerate within 2 hours up to 2 days; reheat gently to 165°F.
🥗Nutrition Information
⚡Calories per serving: 360
🏷️Recipe Tags
❓Frequently Asked Questions
Is blackened the same as burnt?
No—the dark crust is toasted spices. Use medium-high, not smoking-out-of-control heat.
Less spicy?
Cut cayenne to a pinch or omit.
Air fryer?
Spray fillets, air-fry 390°F about 8–10 minutes to 145°F, flipping once.
What to serve?
Coleslaw, rice, corn on the cob, or a simple salad.
Food safety?
Fish to 145°F; leftovers reheated to 165°F within 2 days.
