Blackened Salmon

This blackened salmon recipe is one of those recipes we find ourselves coming back to time and time again. Like our other favorite salmon recipes, blackened salmon is quick to prepare and smothered in bold flavor. And while this recipe calls for pan-searing the salmon, you can choose to pop it in your air fryer for an even easier meal.

What is blackened salmon?

Blackening is a cooking technique associated with Cajun and Creole cuisine that’s used for preparing fish, shellfish, poultry or meat. In this blackened salmon recipe, the meat is coated heavily in a blend of spices before being pan-fried in melted butter until it achieves a rich, black color. When properly prepared, the spices form a thin crust over the fish as it sears, resulting in a satisfyingly crisp, spicy exterior and moist and flaky interior.

The exact spices used for blackened salmon will vary among recipes, but they typically include a blend of paprika, cayenne pepper, black pepper, salt, onion powder, garlic powder and herbs like thyme, oregano and basil. This blend gives the meat, fish or poultry a robust and spicy flavor that pairs well with an array of sides and sauces.

Blackened Salmon Ingredients

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• Salmon: From Atlantic salmon to sockeye, coho, chinook (aka king salmon) and others, you can blacken any type of salmon you have access to at your local market. Whenever possible, we like to use wild-caught salmon rather than farm-raised.
• Spices: This salmon recipe gets its flavor from a blend of bold spices, including cayenne pepper, paprika, black pepper, garlic powder, onion powder and salt.
• Dried herbs: A combination of peppery oregano and thyme add a hint of herbaceous freshness.
• Butter: While some pan-seared salmon recipes will cook the fish in oil, blackened salmon benefits from pan-searing in butter. The butter toasts the exterior as it cooks the fish, imbuing the salmon with the flavor of browned butter.

Directions

Step 1: Coat the fish with the spice mixture

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In a large, shallow dish, combine the garlic powder, salt, onion powder, dried oregano, dried thyme, cayenne pepper, black pepper and paprika.

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Add the salmon fillets to the bowl, two at a time, and turn them to coat them in the spice mixture.

Step 2: Cook the salmon

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In a large skillet, cook the salmon fillets in butter over medium heat until the fish just begins to flake easily with a fork, four to six minutes on each side.

Editor’s Tip: To ensure a perfect blackened crust every time, keep your seasoned fish cold until it’s ready to hit the pan. A hot, preheated skillet and cold fish are key to getting a good sear. Do your best to let the salmon cook undisturbed. Constant contact with the hot pan will encourage that dark, blackened crust to form.

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Recipe Variations

• Grilled blackened salmon: If you love grilled fish, you can prepare this blackened salmon on the grill instead of on the stovetop. Cook it for four to six minutes per side over direct medium heat until the fish flakes easily. See our grilled salmon recipe for more tips.
• Air-fryer blackened salmon: Blackened salmon is also scrumptious when prepared in an air fryer. Brush the salmon with melted butter before coating it with the spices. Then, arrange the fillets in a single layer in the basket of your air fryer and cook them for seven to nine minutes at 400°F.

How to Store Blackened Salmon

Blackened salmon can be stored in an airtight food storage container in the refrigerator for three to four days. To reheat blackened salmon, warm it gently in the oven for 10 to 15 minutes at 300°. Reheating salmon at a low temperature is the best way to prevent it from drying out.

Blackened Salmon Tips

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Should I cook blackened salmon with or without skin?

Whether you leave the skin on the salmon or remove it before cooking is a matter of personal preference. If you choose to leave the skin on, we like to start by cooking the salmon skin-side down before flipping it. Once cooked, you can even eat the salmon skin. It’s loaded with healthy fats and other nutrients. If you wish to remove it, the quickest way to remove salmon skin is with a knife (but you can also pour a little boiling water on it and it will lift right up!).

When is salmon fully cooked?

Salmon is fully cooked when it flakes very easily and has reached an internal temperature of 145°. If you prefer a medium-cooked salmon, pull it from the heat once it reaches an internal temperature of 125°. That white stuff on your salmon is edible, maybe just a little unsightly.

What can you serve with blackened salmon?

You can serve blackened salmon with an array of sauces and side dishes for salmon. Add bulk to the meal with a side of seasoned brown rice or creamy pasta primavera. Blackened salmon is also a wonderful protein to add to your favorite salad recipe. Try a classic Caesar salad or this roasted butternut squash panzanella.

Some salmon recipes are best suited for a particular season, but we love blackened salmon for its ability to evolve with the seasons. Serve it with grilled veggie kabobs in the summer or nestle it on a bed of fresh greens and crisp vegetables in the spring. Then, when cooler fall and winter weather arrives, prepare this blackened salmon with a butternut squash jumble or with your favorite creamy Alfredo pasta.

What are some other ways to use blackened salmon?

Reinvent this recipe as salmon tacos by flaking the blackened salmon into warm flour or corn tortillas with a crisp, creamy slaw. We also love to use blackened salmon in wraps and sandwiches. Add a fillet to this loaded avocado BLT sandwich recipe, or swap chicken for blackened salmon in these avocado-ranch chicken wraps.