Blackened Salmon Skillet
Cajun blackened salmon seared in cast iron with a smoky spice crust—fast high-protein USA dinner ready in 15 minutes. Cook salmon to a food-safe 145°F (opaque and flakes easily).
🛒Ingredients
- 4 salmon fillets (5–6 ounces each), skin on or off
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1/2 teaspoon cayenne
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon oil
- 1 tablespoon butter
- Lemon wedges and chopped parsley
🔧Kitchen Tools Needed
- Cast-iron skillet
- Fish spatula
- Instant-read thermometer
📝Instructions
- 1
Pat salmon dry. Mix paprika, garlic powder, onion powder, thyme, cayenne, salt, and pepper. Coat fillets generously on the flesh side.
- 2
Heat oil in a cast-iron skillet over medium-high until shimmering. Place salmon spice-side down; cook 3–4 minutes until a dark crust forms.
- 3
Flip, add butter, and cook 2–4 more minutes until the thickest part reaches 145°F and flesh is opaque.
- 4
Rest 2 minutes. Squeeze lemon and sprinkle parsley.
- 5
Refrigerate within 2 hours up to 2 days; reheat gently to 145–165°F or flake cold into salads.
🥗Nutrition Information
⚡Calories per serving: 340
🏷️Recipe Tags
❓Frequently Asked Questions
Smoke alarm?
Open a window / use a fan—blackening is meant to be hot and smoky. Reduce cayenne for milder heat.
Skin-on tips?
Start skin-side down if you prefer crisp skin, then flip to blacken the spice side briefly.
Frozen fillets?
Thaw fully in the fridge and pat very dry before seasoning.
Food safety?
Salmon to 145°F; chill leftovers within 2 hours.
