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    Home » Seafood Recipes » Blackened Salmon

    Blackened Salmon

    Last updated: May 17, 2023 · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies.

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    A tasty Cajun-style rub gives this blackened salmon a wonderful flavor and cooking it in a hot pan seals the juices in, keeping it extra juicy.

    Ready in about 25 minutes, this truly quick entree is perfect for a busy weeknight. Even the leftovers are good!

    Four pieces of blackened salmon served in a cast-iron skillet.

    I love salmon and make it quite often for my family. I also enjoy rainbow trout, which has a similar flavor profile.

    I like to make baked salmon because it's so easy and tasty. Poached salmon is moist and delicate, and salmon steak is fatty and flavorful. But this recipe is even better because it's exceptionally juicy and flavorful.

    The spice combination is amazing. And when it gets charred in a hot skillet, the flavor is so intense.

    Blackening also keeps the inside of the fish extra juicy because searing it in a hot skillet seals the juices in. It works when making blackened halibut and blackened chicken, and it works here.

    Jump to:
    • Ingredients
    • Variations
    • Blackened Salmon Instructions
    • Expert Tip
    • Recipe FAQs
    • Serving Suggestions
    • Storing Leftovers
    • More Salmon Recipes
    • Recipe Card

    Ingredients

    You'll only need a few simple ingredients to make this blackened salmon recipe. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:

    • Dry rub: I use kosher salt, paprika, garlic powder, onion powder, dried thyme, dried oregano, and cayenne pepper.
    • Salmon fillets: Try to find fillets that are about the same size and thickness.
    • Butter: The milk solids in the butter brown as we heat it and help with the blackening process.
    The ingredients needed to make blackened salmon.

    Variations

    • You can make the rub as spicy as you like. I add just a bit of cayenne for a hint of spice. You can double the amount and make it truly spicy.
    • Instead of butter, you can use ghee (clarified butter) for frying the salmon. It's preferable to use butter because it promotes browning, but ghee should work too.

    Blackened Salmon Instructions

    Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe:

    • You start by mixing the dry rub ingredients in a bowl. Then, rub the spices all over the fish. (Photos 1-2).
    • The next step is to cook the salmon in butter in a cast-iron skillet over medium heat, about 3 minutes per side. It won't be fully cooked at this point, but the outside will be nicely blackened. (Photos 3-4).
    • Now, place the skillet in a 425°F oven for 5-7 minutes to allow the fish to finish cooking and reach an internal temperature of 145°F. After those 5 minutes, it should be juicy and perfectly cooked! (Photos 5-6).
    A six-photo collage showing the steps for blackening salmon.

    Expert Tip

    The reason we finish the dish in the oven is to ensure that the salmon is fully cooked without charring the outside too much.

    As an alternative, you can remove the skillet from the heat, tightly cover it with foil (or a tight-fitting lid), and allow the fish to finish cooking in the skillet's residual heat for about 5 minutes.

    Recipe FAQs

    What is blackening?

    Blackening means coating the food in a mixture of spices, then cooking it in a hot skillet. The spice coating gets charred, giving the food a very dark, almost black appearance.

    What pan should I use?

    I like to use a well-seasoned cast-iron skillet. It's superb in terms of heat retention and does a really good job of blackening the fish.

    As long as the skillet is well-seasoned and you use plenty of butter, there shouldn't be any issue with the salmon sticking to the pan.

    Can I use frozen salmon?

    Yes, but you should defrost it. In fact, one of the reasons I like making this recipe is that I always have frozen salmon on hand. But you do need to defrost it fully before using it in this recipe.

    Serving Suggestions

    You can serve this salmon with any side dish you like! It's truly versatile. I often serve it with one of the following side dishes:

    • Roasted whole cauliflower
    • Spaghetti squash noodles
    • Carrot chips
    • Roasted fennel
    • Microwave sweet potato (not a low-carb side, obviously)

    Storing Leftovers

    You can keep the leftovers in the fridge, in a sealed container, for up to 3 days. Reheat them gently, covered, in the microwave at 50% power.

    I sometimes crumble them cold over a salad the next day for my lunch. Or I use them in this Cobb salad instead of chicken.

    Blackened salmon served in a cast-iron skillet.

    More Salmon Recipes

    • Salmon cakes served on a white plate.
      Salmon Cakes
    • Baked salmon served on a platter with lemon slices.
      Baked Salmon
    • Grilled salmon served on a dark plate with broccoli and sweet potatoes.
      Grilled Salmon
    • Broiled salmon served with tomatoes and lemon.
      Broiled Salmon

    👩🏻‍🍳 I aim to publish a new recipe once or twice a month. Want these recipes in your inbox? Subscribe today! You can unsubscribe at any time.

    Recipe Card

    Blackened salmon served with lemon slices.
    4.96 from 48 votes
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    Blackened Salmon Recipe

    A tasty Cajun-style rub gives this blackened salmon a wonderful flavor. Cooking it in a hot pan seals the juices in and keeps it extra juicy.
    Prep Time10 minutes mins
    Cook Time10 minutes mins
    Total Time20 minutes mins
    Course: Main Course
    Cuisine: American
    Servings: 4 servings
    Calories: 371kcal
    Author: Vered DeLeeuw
    Prevent your screen from going dark

    Ingredients

    • 1 teaspoon Diamond Crystal kosher salt
    • 2 tablespoons paprika
    • 1 tablespoon dried thyme
    • 1 tablespoon dried oregano
    • 1 tablespoon onion powder
    • 1 tablespoon garlic powder
    • ¼ teaspoon cayenne pepper
    • 4 (6 oz) salmon fillets skin-on, pin bones removed
    • 4 tablespoon butter

    Instructions

    • Preheat your oven to 425°F.
    • In a small bowl, combine the kosher salt, paprika, thyme, oregano, onion powder, garlic powder, and cayenne.
    • Sprinkle the salmon fillets with the seasoning mixture, pressing with your fingers to help the coating adhere.
    • Heat the butter in a large 12-inch well-seasoned cast iron skillet over medium heat. Swirl to coat.
    • When the butter starts foaming, add the salmon fillets, skin-side down. Cook them, undisturbed, until their bottoms are blackened, about 2-3 minutes.
    • Turn the fillets to the other side and cook them for about 2-3 more minutes to blacken the skin side.
    • Carefully, using oven mitts, transfer the hot skillet to the preheated oven. Let the fish finish cooking in the oven until its internal temperature reaches 145ºF, about 5-7 minutes.
    • Transfer the fish to plates. Spoon the pan juices on top and serve.

    Video

    Notes

    The reason we finish the dish in the oven is to ensure that the fish is fully cooked without charring the outside too much.
    As an alternative, you can remove the skillet from the heat, tightly cover it with foil (or a tight-fitting lid), and allow the fish to finish cooking in the skillet's residual heat for about 5 minutes. It should reach an internal temperature of 145°F.
    You can keep the leftovers in the fridge, in a sealed container, for up to 3 days. Reheat them gently, covered, in the microwave at 50% power.

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    Nutrition per Serving

    Serving: 1fillet with pan juices | Calories: 371kcal | Carbohydrates: 6g | Protein: 35g | Fat: 23g | Saturated Fat: 9g | Sodium: 451mg | Fiber: 3g | Sugar: 1g
    SubscribeI aim to publish a new recipe once or twice a month. Want these recipes in your inbox? Subscribe today! You can unsubscribe at any time.
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    DisclaimersMost of our recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read our Terms of Use carefully before using any of our recipes.

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    More Seafood Recipes

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    About the Author

    Vered Deleeuw Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.

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    Healthy Recipes Blog was founded in 2011 by Vered DeLeeuw. It features real-food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.


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