I can’t wait to share my Blackened Salmon made with a homemade spice blend and ready in 15 minutes, a simple weeknight solution that might change how you approach salmon.
I never expected such a quick 15 minute dinner to make me rethink salmon. This blackened salmon recipe hinges on a homemade Blackened Salmon Seasoning that sings of smoke and heat, and just enough crunch to keep you coming back for more.
Using simple salmon fillets and a hit of smoked paprika, the flavor is loud without being try hard, and it pairs surprisingly well with anything you throw at it, from weeknight plates to showy Baked Blackened Salmon setups at a dinner party. I’m serious, try not to judge it till you taste that charred spice crust.
Ingredients
- Salmon: rich in protein and omega-3s, good for brain and heart, not many carbs.
- Smoked paprika: adds smoky depth, low calorie, mostly flavor and antioxidants.
- Sweet paprika: mild peppery sweetness, adds color, tiny vitamin content, not salty.
- Olive oil or butter: oil gives heart healthy fats, butter gives richness and flavor.
- Lemon: brightens, adds acidity and vitamin C, cuts fat feel, makes fish pop.
- Cayenne: brings heat, boosts metabolism a bit, very low calories, use sparingly.
- Garlic powder thyme oregano: savory, add aroma, small nutrients, great for flavor.
Ingredient Quantities
- 1 lb (450 g) salmon fillets, about 4 x 6 oz pieces skin on or off
- 2 tbsp olive oil or melted butter
- 2 tsp smoked paprika
- 2 tsp sweet paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme crumbled
- 1 tsp dried oregano
- 1 tsp kosher salt
- 1 tsp freshly ground black pepper
- 1/2 tsp cayenne pepper
- 1 lemon wedges for serving
- 2 tbsp unsalted butter optional
- 1 tbsp chopped fresh parsley optional
How to Make this
1. Pat 1 lb salmon fillets dry with paper towels and trim any ragged edges, leave skin on or off as you prefer.
2. In a small bowl stir together 2 tsp smoked paprika, 2 tsp sweet paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried thyme (crumbled), 1 tsp dried oregano, 1 tsp kosher salt, 1 tsp freshly ground black pepper and 1/2 tsp cayenne pepper.
3. Brush both sides of the salmon with 2 tbsp olive oil or melted butter so the spice rub will stick, then press the spice mix firmly onto both sides of the fish.
4. Heat a heavy skillet or cast iron over medium high heat until very hot, add a little oil if your pan needs it, and don’t overcrowd the pan.
5. If your fillets have skin, place them skin side down first and press gently with a spatula for 15 seconds so the skin makes full contact and won’t curl.
6. Cook undisturbed about 3 to 4 minutes per side for 1 inch thick fillets, slightly longer if thicker; you’re aiming for a deep brown blackened crust and an internal temp around 125 to 130 F for medium rare, or cook a bit longer if you want it well done.
7. Optional hack: after flipping, drop in 2 tbsp unsalted butter and tip the pan slightly, spoon the melted butter over the top for 30 to 60 seconds to add flavor and help the crust set.
8. Remove salmon to a plate and let rest 2 minutes so the juices redistribute, it’s tempting to slice right away but resting helps.
9. Serve with lemon wedges squeezed over the top and sprinkle 1 tbsp chopped fresh parsley if using for color and freshness.
10. Quick tips: use a very hot pan for a crisp crust, don’t move the fish while searing, and open a window if the spices start to smoke a bit.
Equipment Needed
1. Paper towels
2. Small mixing bowl
3. Measuring spoons
4. Pastry brush or silicone brush
5. Heavy skillet or cast iron pan
6. Fish spatula or sturdy metal spatula
7. Instant-read thermometer
8. Small heatproof spoon for basting
9. Plate for resting plus a sharp knife and cutting board
FAQ
Blackened Salmon Recipe Substitutions and Variations
- Olive oil or melted butter: swap with avocado oil for a higher smoke point, ghee for a richer butter like flavor, or grapeseed oil if you want something neutral and light
- Smoked paprika: try chipotle powder for a smoky chili kick, regular paprika plus a tiny drop of liquid smoke, or a pinch of smoked salt to mimic that wood fired taste
- Sweet paprika: use Spanish pimenton dulce if you can find it, regular paprika mixed with a pinch of sugar, or mild chili powder for a little extra warmth
- Cayenne pepper: substitute crushed red pepper flakes, hot paprika for milder heat, or a pinch of chile powder and adjust to taste
Pro Tips
1) Let the fillets warm up at room temp for 15 to 20 minutes before cooking. Cold fish cooks unevenly and you end up with an overcooked outside and raw middle.
2) Pat the fish super dry, then press the rub on firmly so it sticks. If the pan smokes or the spices start to char, lower the heat a bit and finish more gently, or add the butter only after you flip.
3) If the fillets have skin, score or press the skin and start skin side down on a very hot pan so it stays flat and gets crispy. Use a spatula to keep contact for the first 10 to 20 seconds.
4) Use an instant read thermometer and pull the salmon at about 125 to 130 F for medium rare. The carryover heat will finish it while it rests, so dont slice right away.
5) For extra flavor, spoon melted butter or pan juices over the fish for 30 to 60 seconds after flipping, then finish with a quick squeeze of lemon when plated. A little fresh parsley or lemon zest brightens it up at the end.
Blackened Salmon Recipe
I can't wait to share my Blackened Salmon made with a homemade spice blend and ready in 15 minutes, a simple weeknight solution that might change how you approach salmon.
4
servings
294
kcal
Equipment: 1. Paper towels
2. Small mixing bowl
3. Measuring spoons
4. Pastry brush or silicone brush
5. Heavy skillet or cast iron pan
6. Fish spatula or sturdy metal spatula
7. Instant-read thermometer
8. Small heatproof spoon for basting
9. Plate for resting plus a sharp knife and cutting board
Ingredients
1 lb (450 g) salmon fillets, about 4 x 6 oz pieces skin on or off
2 tbsp olive oil or melted butter
2 tsp smoked paprika
2 tsp sweet paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp dried thyme crumbled
1 tsp dried oregano
1 tsp kosher salt
1 tsp freshly ground black pepper
1/2 tsp cayenne pepper
1 lemon wedges for serving
2 tbsp unsalted butter optional
1 tbsp chopped fresh parsley optional
Directions
- Pat 1 lb salmon fillets dry with paper towels and trim any ragged edges, leave skin on or off as you prefer.
- In a small bowl stir together 2 tsp smoked paprika, 2 tsp sweet paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried thyme (crumbled), 1 tsp dried oregano, 1 tsp kosher salt, 1 tsp freshly ground black pepper and 1/2 tsp cayenne pepper.
- Brush both sides of the salmon with 2 tbsp olive oil or melted butter so the spice rub will stick, then press the spice mix firmly onto both sides of the fish.
- Heat a heavy skillet or cast iron over medium high heat until very hot, add a little oil if your pan needs it, and don't overcrowd the pan.
- If your fillets have skin, place them skin side down first and press gently with a spatula for 15 seconds so the skin makes full contact and won't curl.
- Cook undisturbed about 3 to 4 minutes per side for 1 inch thick fillets, slightly longer if thicker; you're aiming for a deep brown blackened crust and an internal temp around 125 to 130 F for medium rare, or cook a bit longer if you want it well done.
- Optional hack: after flipping, drop in 2 tbsp unsalted butter and tip the pan slightly, spoon the melted butter over the top for 30 to 60 seconds to add flavor and help the crust set.
- Remove salmon to a plate and let rest 2 minutes so the juices redistribute, it's tempting to slice right away but resting helps.
- Serve with lemon wedges squeezed over the top and sprinkle 1 tbsp chopped fresh parsley if using for color and freshness.
- Quick tips: use a very hot pan for a crisp crust, don't move the fish while searing, and open a window if the spices start to smoke a bit.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 113g
- Total number of serves: 4
- Calories: 294kcal
- Fat: 22g
- Saturated Fat: 4.5g
- Trans Fat: 0g
- Polyunsaturated: 4.4g
- Monounsaturated: 10g
- Cholesterol: 79mg
- Sodium: 456mg
- Potassium: 550mg
- Carbohydrates: 0.3g
- Fiber: 0.1g
- Sugar: 0.1g
- Protein: 25g
- Vitamin A: 400IU
- Vitamin C: 3mg
- Calcium: 15mg
- Iron: 0.6mg
