The key to great blackened salmon is high heat, plenty of seasoning, and not overcooking the fish. You want a deeply browned, flavorful crust while keeping the center moist.
Ingredients (2 servings)
2 salmon fillets (6–8 oz each), skin-on or skinless
1–2 tbsp melted butter or avocado oil
2 tsp paprika (smoked or sweet)
1 tsp garlic powder
1 tsp onion powder
1 tsp dried thyme
1 tsp dried oregano
½–1 tsp cayenne pepper (adjust to taste)
½ tsp black pepper
½ tsp kosher salt
Instructions
Pat the salmon completely dry with paper towels.
Mix all the spices together.
Brush the salmon with melted butter or oil, then coat generously with the seasoning mix.
Heat a cast-iron skillet over medium-high to high heat until very hot.
Add a small amount of oil, then place the salmon in the pan.
Skin-on: Cook skin-side down for 4–5 minutes, then flip and cook 2–4 more minutes.
Skinless: Cook 3–4 minutes per side.
The salmon is done when it flakes easily and reaches 125–130°F (52–54°C) for medium or 145°F (63°C) if you prefer it fully cooked.
Tips
Turn on your exhaust fan—blackening creates some smoke.
Don’t move the salmon while it’s searing; this helps form the crust.
Let it rest for 2–3 minutes before serving.
Great sides
Cilantro-lime rice
Roasted asparagus or broccoli
Corn on the cob
Garlic mashed potatoes
A simple Caesar or mixed green salad
Finish with a squeeze of fresh lemon and a small pat of butter for restaurant-quality flavor.
