If you are craving a dish bursting with bold flavors and a perfectly crisp exterior, this Blackened Salmon Recipe is exactly what you need. The magic here lies in the smoky, spicy seasoning rubbed onto tender salmon fillets, seared to a beautiful char in just minutes. Whether it’s a quick weeknight dinner or a special weekend treat, this recipe promises a delightful combination of textures and tastes that will have you reaching for seconds without hesitation.
Ingredients You’ll Need
This recipe uses a handful of accessible ingredients, each playing a pivotal role. From fragrant herbs to a touch of heat, these components come together to create that irresistible blackened crust while the olive oil and butter ensure a rich, moist finish.
- 4 (4-ounce) salmon fillet portions: Fresh, firm salmon gives the best flavor and texture.
- 1½ teaspoons light brown sugar: Adds a subtle sweetness that balances the spices and helps with caramelization.
- ¾ teaspoon paprika: Brings a smoky depth that’s classic in blackening spice blends.
- ¾ teaspoon garlic powder: Infuses the salmon with savory warmth.
- ¾ teaspoon onion powder: Provides gentle pungency and complexity.
- ¾ teaspoon dried oregano: Offers earthy, herbal notes that brighten the overall flavor.
- ¾ teaspoon dried thyme: Adds a subtle piney aroma enhancing the seasoning.
- ½ teaspoon ground ginger: Gives a mild zing that cuts through the richness.
- 1 teaspoon sea salt: Essential for seasoning and bringing out the natural flavors.
- ¼ teaspoon cayenne pepper: Delivers the signature spicy kick that defines a blackened dish.
- 2 tablespoons extra-virgin olive oil: Keeps the fish moist and helps the spices adhere.
- 2 tablespoons butter, melted: Added during cooking for that buttery, golden finish and extra richness.
- 1 lemon, cut into wedges: For squeezing over the cooked salmon to add freshness and acidity.
- Flat leaf parsley, minced (optional): A vibrant garnish to brighten every plate.
How to Make Blackened Salmon Recipe
Step 1: Prepare the Salmon
Begin by placing the salmon fillets skin side down on a plate and gently patting them dry with a paper towel. This step is key for ensuring your seasoning sticks beautifully and creates that iconic blackened crust when seared.
Step 2: Make the Spice Mixture
In a small bowl, whisk together the light brown sugar, paprika, garlic powder, onion powder, dried oregano, dried thyme, ground ginger, sea salt, and cayenne pepper. This blend of spices will be the flavorful heart of your Blackened Salmon Recipe, packing a punch of heat and aromatics into every bite.
Step 3: Season the Salmon
Drizzle 1 tablespoon of extra-virgin olive oil over the salmon and massage it gently into each fillet. Then, generously rub the spice mixture over the entire surface of the salmon, making sure all sides are well coated. This ensures every inch gets that wonderful blackened flavor.
Step 4: Heat the Skillet
Place a large skillet on the stove and heat the remaining tablespoon of olive oil over medium heat. You want the oil to glisten and shimmer — this means it’s hot enough for the salmon to sizzle and develop that coveted crispy edge without sticking.
Step 5: Cook the Salmon (First Side)
Gently lay the salmon fillets with the spice-coated, flesh side down into the hot skillet. Leave them undisturbed for about 2 to 3 minutes so that the exterior blackens and forms a beautifully crisp surface. This is the moment the magic happens, creating a flavorful crust that locks in moisture.
Step 6: Add Butter and Flip
Pour the melted butter into the pan and tilt it slightly to help the butter pool around the salmon. Carefully flip the fillets to skin side down and continue cooking for another 5 to 6 minutes over medium heat. While cooking, occasionally spoon the melted butter over the fillets to baste them, enhancing both flavor and moisture. Cook until the skin crisps up and the salmon flakes easily with a fork.
Step 7: Serve
Transfer the fillets to plates, squeeze fresh lemon wedges over each one, and sprinkle with minced flat leaf parsley if you like. The brightness from the lemon perfectly cuts through the richness, making every bite a delight.
How to Serve Blackened Salmon Recipe
Garnishes
A quick sprinkle of fresh parsley or chives adds vibrant green color and a fresh herbal note that contrasts beautifully with the dark, spiced crust of the salmon. A lemon wedge on the side invites everyone to add a splash of citrusy brightness.
Side Dishes
Because this Blackened Salmon Recipe is bold and rich, pairing it with lighter, refreshing sides works wonderfully. Consider serving it alongside garlic roasted asparagus, a tangy quinoa salad, or some buttery mashed cauliflower for a balanced plate that complements without overpowering.
Creative Ways to Present
For an elegant touch, serve your blackened salmon atop a bed of creamy avocado mash or a vibrant mango salsa. These accompaniments add both texture and flavor contrast, turning a simple dish into a restaurant-worthy experience right at home.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, place them in an airtight container and store in the refrigerator for up to 2 days. Keep in mind that the crisp blackened exterior may soften, but the flavors will still be delicious the next day.
Freezing
You can freeze cooked blackened salmon in a freezer-safe container or wrapped tightly in foil and plastic wrap for up to 1 month. Thaw in the refrigerator overnight before reheating for best results.
Reheating
To warm up leftover Blackened Salmon Recipe without losing too much crispiness, reheat in a skillet over medium-low heat with a little butter or olive oil, flipping gently. Oven reheating at 275°F (135°C) wrapped in foil also works to keep the fish moist but avoid overcooking.
FAQs
What kind of salmon is best for this recipe?
Fresh, wild-caught salmon is ideal for this Blackened Salmon Recipe because it tends to have a firmer texture and richer flavor. However, farmed salmon works well too if it’s fresh and properly handled.
Can I adjust the spice level?
Absolutely! If you prefer less heat, just reduce or omit the cayenne pepper. Conversely, add a pinch more if you love your meals extra spicy. This recipe is versatile and easy to customize.
Do I have to use butter when cooking the salmon?
While the butter adds wonderful richness and helps baste the fish, you can skip it if you prefer a lighter version. Using just olive oil will still produce delicious results.
What if I don’t have all the dried herbs?
Don’t stress if you’re missing one or two herbs. The flavor will still be fantastic. Focus on keeping the key spices like paprika, garlic powder, and cayenne to maintain that signature Blackened Salmon Recipe taste.
How can I tell when the salmon is done?
The salmon is ready when it flakes easily with a fork and the skin becomes crispy. Cooking times can vary slightly depending on thickness, so keep an eye on it and avoid overcooking for the best texture.
Final Thoughts
This Blackened Salmon Recipe is one of those dishes that’s as impressive as it is effortless. The perfect union of smoky spices and luscious fish always feels special yet approachable, making it an easy favorite to whip up for any occasion. I can’t wait for you to try it and enjoy every satisfying, flavorful bite as much as I do!
Print
Blackened Salmon Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: American
Description
This Blackened Salmon recipe offers a perfectly spiced and seared salmon fillet that is crispy on the outside and tender on the inside. Coated with a flavorful blend of paprika, garlic, herbs, and a touch of cayenne, the salmon is pan-seared with butter and olive oil to bring out a smoky, rich flavor. Ready in just 20 minutes, it’s an easy and elegant dinner option served with fresh lemon wedges and optional parsley garnish.
Ingredients
Salmon
- 4 (4-ounce) salmon fillet portions
Blackening Spice Mix
- 1½ teaspoons light brown sugar
- ¾ teaspoon paprika
- ¾ teaspoon garlic powder
- ¾ teaspoon onion powder
- ¾ teaspoon dried oregano
- ¾ teaspoon dried thyme
- ½ teaspoon ground ginger
- 1 teaspoon sea salt
- ¼ teaspoon cayenne pepper
Cooking fats
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons butter, melted
Garnish
- 1 lemon, cut into wedges
- Flat leaf parsley, minced (optional)
Instructions
- Prepare the Salmon: Place the salmon fillets skin side down on a plate and pat them dry thoroughly with paper towels to ensure the spice mixture sticks well to the surface.
- Make the Spice Mixture: In a small bowl, combine light brown sugar, paprika, garlic powder, onion powder, dried oregano, dried thyme, ground ginger, sea salt, and cayenne pepper. Mix well until all ingredients are evenly blended.
- Season the Salmon: Drizzle 1 tablespoon of extra-virgin olive oil evenly over the salmon fillets. Then, rub the prepared spice mixture all over each fillet, coating them completely and evenly with the seasoning blend.
- Heat the Skillet: Place a large skillet over medium heat and add the remaining tablespoon of olive oil. Heat the oil until it glistens, indicating the pan is hot and ready for cooking.
- Cook the Salmon (First Side): Place the salmon fillets flesh-side down in the hot skillet. Let them cook undisturbed for about 2-3 minutes until the surface develops a characteristic blackened, crisp crust.
- Add Butter and Flip: Pour the melted butter into the skillet around the salmon. Carefully flip the fillets so they are skin side down. Continue cooking for an additional 5-6 minutes over medium heat, allowing the skin to crisp and the fish to cook through. Occasionally tilt the pan and spoon melted butter over the top of the salmon for enhanced flavor and moisture.
- Serve: Transfer the cooked blackened salmon to serving plates. Squeeze fresh lemon wedges over the fillets and sprinkle with minced flat leaf parsley if desired for freshness and color.
Notes
- Patting the salmon dry before seasoning is crucial to achieve a good sear.
- Adjust cayenne pepper quantity based on desired spice level.
- Use a heavy-bottom skillet or cast iron pan for the best blackening effect.
- Do not overcrowd the pan to ensure even cooking and crispiness.
- Serve immediately for optimal texture and flavor.
