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blackened salmon on white plate with rice and greens

Blackened Salmon

Elevate dinner with this blackened salmon recipe! Crispy, smoky, and packed with bold Cajun spices, it's a quick & flavorful way to enjoy seafood.
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Prep Time: 5 minutes
Cook Time: 10 minutes
Course: Main Course
Cuisine: Cajun
Servings: 2 people
Calories: 660kcal
Author: Marwin Brown

Ingredients

  • 24 oz Salmon Fillets
  • 2 tablespoon Butter
  • 1 tablespoon Ghee
  • 1 teaspoon Kosher Salt
  • 1 teaspoon Black Pepper
  • ¼ teaspoon Dried Oregano
  • ¼ teaspoon Dried Thyme
  • 1 teaspoon Smoked Paprika
  • ¼ teaspoon Cayenne Pepper
  • ½ teaspoon Onion Powder
  • ½ teaspoon Garlic Powder

Instructions

Prep Work

  • Mix blackening spices together in a small bowl or ramekin
  • Melt butter and set aside

Season the Fish

  • Pat the salmon dry using a paper towel (moisture is the enemy of a good crust
  • Using a small brush generously coat the flesh side with the butter
  • Rub on the spice mix ensuring that the fish is entirely coated with butter.

Cook Salmon

  • Heat a heavy bottomed or cast iron skillet over medium heat. Pan should be smoking a bit.
  • Add the ghee and allow to melt giving the pan a few swirls to ensure the pan is completely coated with the oil.
  • Add the salmon to the skillet skin side down. Add the butter and as it melts use a spoon to baste the fish several times with the melted butter while it cooks. Cook the fish for about 4 minutes depending on thickness.
  • Flip and cook another 3 minutes. Don't disturb the fish in terms of moving it, as you'll need time to allow the crust to form.
  • Top with some fresh lemon juice.

Notes

  1. Preventing Burnt Spices – Blackening relies on high heat, but spices like paprika and garlic powder can burn quickly if the pan is too hot. Keep the heat at a controlled medium-high to create a deep crust without charring the seasoning too much.
  2. Overcooking the Salmon – Salmon cooks fast, and high heat can dry it out. Aim for about 3-4 minutes per side, depending on thickness, to keep it tender and flaky inside while achieving that bold crust outside.
  3. Smoking Up the Kitchen – The combination of butter (or ghee) and spice rub hitting a hot pan produces a lot of smoke. Proper ventilation is key—turn that exhaust fan up all the way, plus you might want to crack that window open.
  4. Getting that Proper Crust – Achieving that signature blackened look and feel requires pressing the seasoning firmly onto the fish and letting it sear undisturbed in a cast-iron skillet. Moving the salmon too soon can prevent proper crust formation.
  5. Choosing the Right Fat – Butter burns quickly, so using ghee (clarified butter) or high-smoke-point oils like avocado oil helps maintain the right balance between flavor and sear.
  6. Even Coating of Spices – Uneven seasoning can result in patchy blackening. Make sure to coat the salmon evenly and pat it down so the spices stick easily. This is why the butter is a great addition.
  7. Pan Selection – A cast-iron skillet works best for blackening because it retains and distributes heat evenly. Using a nonstick pan may not give you the same deep crust.

Nutrition

Calories: 660kcal | Carbohydrates: 3g | Protein: 68g | Fat: 41g | Saturated Fat: 15g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 12g | Trans Fat: 0.5g | Cholesterol: 236mg | Sodium: 1405mg | Potassium: 1730mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 1097IU | Vitamin C: 0.4mg | Calcium: 61mg | Iron: 3mg
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