Name: Blackened Salmon
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 1 pound fresh salmon (cut into 3 fillets); 2 Tablespoons olive oil; 2 Tablespoons blackened seasoning

Perfectly Blackened Salmon… ready in just 15 minutes! This salmon features a flavorful, crispy crust and is delicious as a main dish or on all your favorite salads.

Let’s talk salmon. It’s one of my favorite dishes to order at a restaurant, and I’ve recently been experimenting with different ways to make it at home. And you know what I’ve discovered? Just how easy it really is to perfect.

From Air Fryer Salmon Bites to Balsamic Orange Glazed Salmon to Salmon Tacos, it’s one of the most versatile types of fish and definitely my personal favorite. And this Blackened Salmon is the best yet.

Made with a blend of 9 different spices, it’s packed with amazing flavor and instantly makes any meal more delicious. I love adding it to my favorite salads or pairing it with my favorite side dishes. Just beware – once you try it blackened, you might never want it any other way!

what does blackened mean?

Blackened food means food that is coated in blackened seasoning, then cooked in a skillet, oven, or grill until it takes on a very dark brown, almost black color. Blackened seasoning is a spice blend used for flavoring fish, chicken, steak, and other meats. It’s traditionally used in in Cajun and Creole cuisine and made with a blend of paprika, garlic powder, onion powder, oregano, thyme, and cayenne pepper.

what you’ll need for this recipe

Salmon – I used 1 pound of salmon, cut into 3 portions. You can use any variety of salmon you like.

Olive oil – I used 2 Tablespoons of olive oil to cook the salmon in. You can use regular or extra virgin olive oil or substitute any type of oil you prefer for sautéing.

Blackened seasoning – I used 2 Tablespoons of homemade blackened seasoning, but you can feel free to use your favorite store bought blend as well.

how to choose salmon

When it comes to salmon, you’ll likely have a few different options at the grocery store. You may see Alaskan, Atlantic, or Pacific salmon, which tells you the location the fish was caught. You may also have the option of wild salmon or farm raised salmon. Wild salmon is the best you can buy, not only because it’s environmentally sustainable, but also because it contains more omega-3 fatty acids than farm raised varieties. However, farm raised Atlantic salmon is more affordable and widely available than wild, and today farms have developed technologies that make farming safer and more sustainable for the fish and for the consumers.

how to make blackened salmon

Making Blackened Salmon couldn’t be easier… just follow these 3 steps:

Season the salmon. Prepare the salmon by patting it dry, then rubbing it lightly with olive oil. Add the blackened seasoning to the top and sides, gently pressing it down to coat. Set aside.

Heat the oil. Heat a large skillet over medium heat for 2 minutes or until a few drops of water added to the pan sizzle and evaporate. Add 2 Tablespoons olive and heat until shimmery.

Add the salmon. Add the seasoned salmon (skin-side down) and cook 6-7 minutes or until the salmon has changed color and turned opaque 3/4 of the way from up from the bottom. Gently flip the salmon and cook for an additional 2-3 minutes on the second side, until the internal temperature reaches 145°F.

Let it rest. Remove the salmon from the pan and let it rest 2-3 minutes before serving.

Tips for Success

Don’t start with cold fillets. When cold fish is added to a hot pan, the fillets will seize up and tend to cook unevenly. For best results, remove the fish from the refrigerator 15-20 minutes before cooking them.
Make sure the salmon is dry. Dry salmon is less likely to stick to the pan, and the skin will crisp up better than if it will if it’s moist or wet.
Use a hot pan. Before adding any oil to the pan, let it heat up over medium heat. Then add the oil and heat it until it shimmers before adding the fish. This will allow the skin to get nice and crispy.
Always start skin-side down. Finally, always start with the fillets skin-side down. The skin is tough and can handle more time on the hot surface of the pan.

storing & reheating

Leftover salmon should be stored in an airtight container in the refrigerator and will remain fresh for up to 2 days. To reheat, place the salmon on a rimmed baking sheet. Add a drizzle of olive oil and/or a squeeze of lemon juice and wrap the salmon loosely in foil. Bake at 300° for 15 minutes or until internal temperature reaches 165°F.

what goes with blackened salmon?

When serving salmon, I like to make one vegetable and one starch. These are some of my favorite side dish recipes: