I absolutely love recipes that deliver big flavor with minimal effort, especially on busy weeknights. There is nothing quite like these Salmon Blackened Fillets when you crave something that feels restaurant-quality but comes together in your own kitchen in minutes. The spice blend creates that perfect crust while keeping the fish tender and juicy inside. Whether you are cooking for a special date night or just need a healthy protein boost, this dish is a total game-changer.
Ingredients for the Perfect Salmon Blackened Fillets
- 4 salmon fillets (approx. 6 oz / 170g each)
- 0.5 cup (115g) unsalted butter, melted
- 2 tbsp (14g) paprika
- 1 tbsp (6g) cayenne pepper
- 1 tbsp (8g) onion powder
- 2 tsp (12g) salt
- 0.5 tsp (1g) ground white pepper
- 0.5 tsp (1g) ground black pepper
- 0.25 tsp (0.2g) dried basil
- 0.25 tsp (0.2g) dried thyme
- 0.25 tsp (0.2g) dried oregano
How to Cook Salmon Blackened Fillets at Home
- In a small mixing bowl, combine the 1 tbsp (6g) cayenne pepper, 2 tbsp (14g) paprika, 1 tbsp (8g) onion powder, 2 tsp (12g) salt, 0.5 tsp (1g) white pepper, 0.5 tsp (1g) black pepper, 0.25 tsp (0.2g) basil, 0.25 tsp (0.2g) thyme, and 0.25 tsp (0.2g) oregano until evenly mixed.
- Pat the 4 salmon fillets dry with a paper towel to remove excess moisture.
- Pour roughly 0.25 cup (57g) of the melted butter into a shallow dish or brush it directly onto both sides of each fillet.
- Generously coat the fillets with the spice mixture, pressing the spices gently into the flesh to ensure they adhere. Drizzle the remaining 0.25 cup (57g) of butter over the seasoned fillets.
- Preheat a heavy-bottomed skillet (preferably cast iron) over high heat until it is very hot.
- Place the fillets in the hot skillet, skin-side down (if skin is on) or presentation-side down. Cook for 3 to 4 minutes undisturbed until the spices darken to a “blackened” crust.
- Flip the fillets carefully and cook for an additional 2 to 3 minutes on the other side, or until the fish is fully opaque and flakes easily with a fork.
- Remove the fillets from the skillet immediately to prevent overcooking and serve warm.
Nutritional Information
- Calories: 629 kcal
- Total Fat: 38g
- Saturated Fat: 16g
- Cholesterol: 190mg
- Sodium: 1250mg
- Total Carbohydrates: 3g
- Dietary Fiber: 2g
- Sugars: 0g
- Protein: 66g
Pro Tips for the Perfect Blackened Crust
- Use a Cast-Iron Skillet: For that signature char without burning, a cast-iron skillet is essential. It retains high heat better than non-stick pans, allowing the spices to toast instantly upon contact.
- Butter Management: Since butter has a lower smoke point than oil, move quickly. Once the butter hits the hot pan, the fish should follow immediately. If you are worried about burning, you can mix a teaspoon of olive oil or avocado oil into the melted butter for higher heat tolerance.
- Room Temperature Fish: Let your salmon fillets sit on the counter for 15 minutes before cooking. Cold fish hitting a hot pan causes the muscle fibers to seize up, leading to uneven cooking.
- Don’t Crowd the Pan: Leave at least an inch of space between fillets. Crowding traps steam, which will prevent that beautiful blackened crust from forming and result in soggy fish.
- Check for Doneness Early: Salmon continues to cook even after you take it off the heat. Remove it when the center is still slightly translucent (around 125°F / 52°C internal temperature) for the juiciest results.
Frequently Asked Questions (FAQ)
Q: Is this blackened salmon recipe spicy? A: Yes, it has a kick! The combination of cayenne pepper and paprika gives it a moderate heat level. If you prefer a milder version, reduce the cayenne pepper to ¼ teaspoon or omit it entirely, relying on the paprika for color and flavor.
Q: Can I make this recipe with frozen salmon? A: You can, but it must be fully thawed first. Thaw the salmon in the refrigerator overnight for the best texture. Pat it extremely dry with paper towels before applying the butter and seasoning, as excess water will steam the fish instead of blackening it.
Q: Is it better to cook blackened salmon with the skin on or off? A: It is a matter of preference, but cooking with the skin on helps hold the fillet together. Cook the flesh side (presentation side) first to get the blackened crust, then flip to the skin side to finish cooking. The skin acts as a barrier to protect the meat from overcooking.
Q: Can I use this seasoning on other types of fish? A: Absolutely. This blackened seasoning works wonderfully on other firm white fish like tilapia, halibut, cod, or mahi-mahi. Adjust the cooking time depending on the thickness of the fillets.
Conclusion
If you are looking for a quick healthy seafood dinner that doesn’t compromise on flavor, this blackened salmon recipe is a must-try. It is naturally a Keto friendly salmon dish and a gluten-free fish recipe, making it perfect for various dietary needs without needing special substitutions. The rich spices make this the best seasoning for salmon when you want to switch up your routine from the usual lemon-pepper. Whether you need a high protein dinner after a workout or just an easy weeknight meal that impresses guests, this Cajun style salmon delivers every time. Give this spicy pan-seared salmon a try tonight—your taste buds will thank you!
