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This recipe is developed and tested by two veteran recipe developers and test kitchen cooks. Jenni Lata, who is a Charleston-based recipe developer, is a seafood expert and did a great job developing this recipe. I then back tested (the term used in the test kitchen world when someone’s recipe is tested for accuracy and clarity) the recipe multiple times before it was tested again by our photographer Meg McKeehan. So all that to say, I can guarantee you’ll have success with this salmon dish.
Why You’ll Love This Blackened Salmon Recipe
Test Kitchen Approved: tested by three different kitchen experts, you know it will work.
No Prep-Work: mix up the seasoning, coat the salmon and get it cooking. No marinating time needed.
Versatile: the options are unlimited for serving this salmon. Tacos are my favorite, but you can also use it in a salad, sandwich, rice bowl, etc.
What Does Blackening Mean?
Blackening is a cooking technique, not a spice blend. And while the technique involves a spice blend known as blackening seasoning, it’s actually all about the cooking method.
Blackening is a cooking technique that involves coating meat, fish or seafood with a blend of spices and then searing it in a hot skillet (most often cast-iron) until it develops a blackened, crusty exterior.
The intense heat of the skillet and the combination of spices create a unique and flavorful crust that seals in moisture and adds depth and complexity to the protein being cooked. Once you try our blackened salmon, check out our blackened white fish recipe.
Blackened Salmon Ingredients
The best blackening season is one that’s made with a variety of dried herbs and spices. It’s essentially a cross between Cajun seasoning and Creole seasoning. A good blackening seasoning should be smoky, a bit spicy, herby and salty. All that being said, blackening spice blends can vary depending on who’s in the kitchen. Here’s the blend of spices we prefer for a blackening seasoning:
- Smoked paprika
- Onion powder
- Garlic powder
- Cayenne
- Dried thyme
- Dried Oregano
- Kosher salt
- Black Pepper
For The Salmon
- 2 tablespoons blackening seasoning
- Center-cut salmon fillet
- Canola oil
How to Make Blackened Salmon Recipe
Instructions
- Heat a splash of oil in a cast-iron skillet over medium heat.
- Cut the salmon into individual portions then coat each fillet in blackening seasoning.
- Once the oil is shimmering, add the salmon and cook until both sides are blackened and salmon is cooked through.
- Enjoy blackened salmon as is with a simple side dish, or flake it into chunks and make Blackened Salmon Tacos!
Tips for Blackening Fish
- Cooking time will depend on how thick your salmon fillets are. The thinner the fillets, the less time they will need. The thicker they are, the more time they will need. You’ll know the salmon is done cooking when each side is blackened and an instant-read thermometer inserted in the center registers 125ºF for medium-rare, 135ºF for medium, or 145ºF for well-done.
- The easiest way to determine doneness is to use an instant-read thermometer. This is our favorite thermometer in the test kitchen.
- Be sure to pat the fish dry with paper towels before coating it in the blackening seasoning. This will encourage searing, not steaming.
- For a Cajun flare, coat the salmon in Cajun Seasoning instead of blackening seasoning (it uses similar ingredients but it slightly spicier). Use any leftover seasoning to make Cajun Shrimp or Cajun Shrimp Pasta.
Serving Suggestions for Easy Blackened Salmon
I’ve got tons of side dish recipes for salmon, but here are a few I particularly love with this blackened salmon!
How to Store Blackened Salmon Recipe
- Leftover blackened salmon should be stored in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze the salmon for up to 3 months.
- If salmon is frozen, allow it to thaw overnight in the refrigerator before reheating gently in a nonstick skillet with a splash of oil. Cook just until warmed through to avoid over cooking.
Tip: Ask For Center-Cut Fillets
To avoid uneven pieces of salmon, request center-cut fillets of farm-raised salmon.
In the instance that your fillets are uneven, fold the thin end of the fillet over itself so the thickness of the fillet is consistent throughout, and secure it with a toothpick.
Recipe for Blackened Salmon
Description
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Ingredients
Blackening Seasoning
- 3 tablespoons smoked paprika
- 1½ tablespoons coarse kosher salt
- 1 tablespoon freshly ground black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2¼ teaspoons cayenne pepper
- 1½ teaspoons dried thyme
- 1½ teaspoons dried oregano
Salmon
- 1 tablespoon canola oil
- 1 (1-pound) center-cut salmon fillet, skin and bones removed
Instructions
Blackening Seasoning
- In a small bowl, whisk together 3 tablespoons smoked paprika, 1 ½ tablespoons (1 tablespoon + 1½ teaspoons) kosher salt, 1 tablespoon black pepper, 1 tablespoon garlic powder, 1 tablespoon onion powder, 2¼ teaspoons cayenne, 1½ teaspoons thyme, and 1 ½ teaspoons oregano.
Salmon
- Cut salmon evenly into 4-ounce portions.
- Season each salmon piece generously with blackening spice, about 1 teaspoon on each side.
- Transfer remaining blackening spice to an airtight glass container and store at room temperature.
- Heat 1 tablespoon oil in a large nonstick skillet over medium. Once oil is shimmering, add salmon and cook until blackened on both sides and an instant-read thermometer registers 125ºF, about 3 minutes per side depending on thickness of filets.
Equipment
Notes
Nutrition
