This 20-minute stovetop blackened salmon recipe is made with a homemade seasoning blend and seared in a cast-iron skillet for the flakiest bite.
The 20-Minute Salmon Recipe We Make Nearly Every Week
Salmon might be the most popular fish home cooks feel confident cooking and families enjoy eating. Low-fat and rich in omega-3 fatty acids, salmon is one of those perfect proteins and a mellow-flavored fish that doesn’t taste “fishy”.
My grilled salmon is one of my most popular recipes, but if truth be told, at our house it’s this simple pan-seared blackened salmon that gets prepared most often. Seared in a hot cast iron skillet or cooked on the grill, my easy-to-make blackened seasoning gives these buttery, flaky salmon fish fillets the perfect amount of flavorful heat.
Contrary to what the name implies, “blackened” fish and meats aren’t burnt. Blackened food is a traditional Cajun and Creole cooking method popularized in the 1980s by chef Paul Prudhomme at his Louisiana restaurant. Blackened foods like fish, shrimp, chicken, and meats are coated in a simple mix of seasonings that when cooked, create a dark brown crust that looks almost black, aka blackened.
The ingredients list for this recipe is small, but the flavors it delivers are BIG.
Heidi’s Tips for Recipe Success
Choose an eco-friendly cut of salmon. Most types of salmon filets work for this cooking method, but there are some fish that are more sustainable for the environment. According to the Monterey Bay Aquarium Seafood Watch, you should be buying one of the following: U.S. Wild-caught salmon, farmed Atlantic salmon (New Zealand, Worldwide), farmed king salmon (New Zealand, Worldwide), or farmed coho salmon.
Preheat your pan to avoid smoking up your kitchen. While I still sometimes buffalo my kitchen, I’ve found that getting the skillet hot on medium-high heat for 5 minutes or so BEFORE adding the oil reduces the smoke point so I don’t smoke out the kitchen. Add the oil, let it warm for 30 seconds or so, then add the fish filets. Turning on the fan and opening a window or door for ventilation doesn’t hurt either.
Place the fish in the pan, then don’t fuss with it or it will stick. It only takes 2-3 minutes per side for the crust to develop and brown and for the fish to release easily from the pan.
What You’ll Need for the Blackened Salmon and Spices
The full recipe, with amounts, can be found in the recipe card below.
- Salmon fillets — Trim off any extra thin edges of the salmon filet that will cook too fast or burn before the rest of the fish is cooked. Depending on your preference, trim off the skin or leave it on (I leave it because it’s so easy to strip away after cooking.)
- Canola oil — Its high smoke point and neutral flavor make it a better choice than olive oil or butter.
- Blackened seasoning — I double or triple my homemade blackened seasoning spice recipe so it’s always on hand. You may use your favorite store-bought blend, if desired.
- Lemon — A squeeze of fresh lemon brightens up the dish.
How to Blacken Salmon on the Stove
- Pat the salmon dry, then drizzle with oil. A dry surface ensures the oil adheres to the fish and the seasoning adheres to the oil. Instead of using oil, brush the fish with melted butter.
- Sprinkle the filets with the seasoning blend. Firmly pat the blackened spices into the fish filets so it sticks. Add seasoning to the sides of the filet but don’t worry about seasoning the skin side.
- Get a large cast iron skillet good and hot before adding the oil. Heat the skillet on medium-high heat for 3-5 minutes before adding the oil. Warm the oil for just about 30 seconds then add the fish filets cooking on each side for 2-3 minutes or just enough to brown the spices.
Heidi’s Tip: Cook first on one of the short sides, then the other short side, and then the top or flat fleshy side. The last flip should finish with the fish skin side down.
How to Tell When Salmon Is Done
Think of the doneness of salmon like the perfect medium rare steak. It should be a slightly darker pink in the middle with a flaky juicy bite.
- Give the salmon filet a gentle squeeze of your fingers. It should still feel plump but not hard.
- The filet will firm up and begin to flake where you should see some slight separation.
- Remember the salmon will have carry-over cooking and continue cooking as it rests.
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.
Pan-Seared Blackened Salmon Recipe
Ingredients
Blackened Seasoning
- 2 tablespoons sweet paprika*
- 2 teaspoons cayenne pepper**
- 3 teaspoons onion powder
- 2 teaspoon garlic powder
- 1 teaspoon freshly ground black pepper
- 1 teaspoon kosher salt
- 1 teaspoon dried thyme , gently crushed
- ½ teaspoon fennel seeds , gently crushed
Salmon
- 1 pound salmon fillets
- 4 tabelspoons canola oil
- 1 lemon
Instructions
- Preheat a large cast iron skillet on medium-high heat for about 5 minutes.
- While the pan is heating, add the spices to a small bowl and toss with a fork to mix well.
- Trim any thin pieces from the edges of the salmon fillet and cut it into 6-ounce portions. Pat well with paper towels then drizzle the fillets with 1 tablespoon of oil, using your fingers to spread the oil over the fleshy sides.
- Sprinkle the flesh of the salmon with the blackened seasoning mix, including the sides but not the skin. Press the seasoning into the fish so it adheres then shake off any extra.
- Add the rest of the oil to the skillet and heat for 30 seconds (and turn on the stove's overhead fan). Starting with the short sides of the fillets, place the salmon in the pan. Cook undisturbed for 2 minutes until the salmon easily release from the pan. Flip to the other short side and cook for another 2 minutes, then flip and cook the top fleshy side of the salmon for 2 minutes. Cook until the seasonings brown and the fish moves easily in the pan. Flip to the to cook skin side down for another 3 minutes or until the salmon begins to firm up and flake and looks cooked through. It should still be somewhat pink in the middle.
- Transfer to a serving platter or plates, add a squeeze of lemon and serve with tartar sauce. The salmon is great served hot or chilled.
Notes
Nutrition
What to Serve With Blackened Salmon
More Easy Salmon Recipe Ideas
- Creamy Salmon Picatta
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- Caramelized Salmon Stir Fry
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- 15+ Salmon Dinners for Busy Weeknights
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