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Blackened Salmon

Blackened salmon with a Cajun-inspired spice crust that sears fast in a hot cast-iron skillet for juicy, flaky fillets. Easy weeknight method delivers bold flavor with a quick 2-minute rest and fresh lemon.
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Prep Time 10 minutes
Cook Time 9 minutes
Resting 2 minutes
Total Time 21 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Salmon
  • 4 salmon fillets about 6 oz each
  • 1 tsp salt
  • 1 tbsp olive oil
  • 1 tbsp unsalted butter
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 0.5 tsp cayenne pepper
  • 0.5 tsp black pepper
  • 4 lemon wedges for serving

Equipment

  • 1 cast iron skillet

Method
 

Prep the salmon and seasoning
  1. Pat the salmon fillets dry with paper towels.
  2. In a small bowl, combine paprika, garlic powder, onion powder, dried thyme, dried oregano, cayenne pepper, black pepper, and salt.
  3. Brush salmon with olive oil on all sides.
  4. Generously coat each fillet with the blackening seasoning.
Sear and finish
  1. Heat a large cast-iron skillet over medium-high heat until hot.
  2. Add butter and let it melt.
  3. Place salmon in the skillet and cook for 4–5 minutes, until the underside is deeply browned.
  4. Carefully flip and cook another 3–4 minutes until the salmon flakes easily.
  5. Remove from the heat and rest for 2 minutes.
  6. Serve with lemon wedges and your favorite side dishes.

Notes

Pro tip: patting the salmon dry and using a fully preheated skillet helps the spice crust adhere and brown. Store leftovers in the refrigerator up to 3 days; freeze cooked salmon up to 2 months for best texture—reheat gently. For a lower-sodium version, reduce the salt to 1/2 tsp and increase black pepper for balance.