Love blackened foods? Try my blackened tilapia, blackened chicken, or blackened shrimp next. As a family who enjoy a good salmon dish weekly, I reckon it’s my blackened salmon recipe that is most requested. It’s deceptively easy to make and is a spice lovers dream. It’s great for salmon tacos, rice bowls, and more.
Why I love this recipe
SO much flavor. My blackened spice mix hits all the senses- smoky, subtly sweet, and pleasantly spicy. Ready in 10 minutes. No prep work and marinating are needed. Multiple cooking options. Not a fan of pan-searing? That’s okay; I include options to bake, air fry, and grill the fish, too.
Ingredients needed
Salmon. Both skinless and skin-on fillets will work. I prefer skin-on fillets because the crispy skin adds more flavor and texture. Homemade blackening seasoning. My spices of choice are cumin, smoked paprika, cayenne pepper, black pepper, and dried thyme. Kosher salt. To taste. Butter. Melted butter to brush over the fillets right after searing them. This ingredient is completely optional, but that subtle butter flavor really intensifies the spices. Olive oil. To sear the salmon. Parsley. To garnish.
How to make blackened salmon
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. “I agree with the previous comment. This was delicious! My husband and I loved it. I made it in a cast iron skillet – my first time doing that, but with your great tips, it turned out wonderfully. Thank you!” – Donna Step 1- Prep the salmon. Sprinkle the spice mix generously on the salmon fillets and press to get them to stick well to the fish. Step 2- Sear. Heat oil in a large cast iron skillet. When the oil is hot, place the salmon filets in the pan with the spice side down. Sear the fillets for 3 minutes per side. Step 3- season and serve. Removed the fillets from the pan and brush them with melted butter. Sprinkle with chopped parsley and serve.
Arman’s recipe tips
You’ll know the fish is cooked once it reaches an internal temperature of 165F. Use a meat thermometer to check or use a fork to press back on the fish. If it flakes easily, you are good to go! Make sure the pan is extra hot. This ensures instant blackening and prevents the salmon from sticking to the pan. Let the salmon rest for 5 minutes before serving, so the juices redistribute and yield even more flavor. Don’t move the fillets once they are in the pan, to allow a nice crust to form on them. Once is plenty! Add a small amount of brown sugar. A teaspoon of brown sugar added to the spice mix will help balance all flavors. The sugar also enhances the brown crust on the fillets. Change the spice mixture. The spice mix is super easy to customize, so feel free to add onion powder, garlic powder, oregano, chili powder, or swap it out for taco seasoning.
Storage instructions
To store: Place leftovers in an airtight container in the fridge for up to 4 days. Oven method: Arrange the salmon fillets on the baking tray with the spice side up and add a cube of butter to each fillet. Bake at 220C/450F for 10 minutes. Air fryer method: Almost identical to my air fryer salmon, place the seasoned fillets in a greased air fryer basket and air fry for 8 minutes at 200C/400F. Grill method: Preheat a charcoal or electric grill to high heat. Once hot, place the salmon fillets skin-side down and cook for 8 minutes, flipping halfway through. I like to use this salmon in my salmon bowls, or pair it with some delicious sides to complement it.
Potatoes. You can never go wrong with potatoes, so pair the salmon with air fryer baked potato, air fryer Fench fries, or air fryer potato wedges. Grains. Pasta, basmati rice, or even some couscous. Salads. Keep things fresh and tasty with mixed greens, a wedge salad, or a green goddess salad. Sauteed vegetables. Simple classics like sauteed broccolini, sauteed asparagus, and sauteed eggplant.
To reheat: To prevent the salmon from drying out, it’s best reheated in a skillet over medium heat. Avoid using the oven or the microwave.
Frequently asked questions
More delicious ways to cook salmon
Sockeye salmon Stuffed salmon Keta salmon Baked salmon in foil Salmon wellington
Originally published January 2023, updated and republished May 2024
