Crispy on the outside, tender on the inside, this Blackened Salmon is bursting with bold Cajun flavor and comes together in just 15 minutes. Made the traditional way in a sizzling hot cast-iron skillet, it’s a quick and spicy dinner you’ll turn to again and again.
Why You’ll Love This Blackened Salmon
Growing up with a Louisiana-raised mom and a Texas-born dad, Cajun and Creole flavors were staples in our kitchen. When I need a fast dinner that delivers big on taste, this Blackened Salmon is my go-to. It’s buttery, flaky, and loaded with smoky spice—perfect for a busy weeknight or a casual weekend dinner.
This recipe is:
- Ready in under 15 minutes
- Easy to customize for heat preference
- Made with a simple homemade Cajun seasoning
The One Tool You Absolutely Need
To get that perfect blackened crust and signature Cajun depth, nothing beats a well-seasoned cast-iron skillet. It retains high heat and creates that crave-worthy char you won’t get with nonstick pans.
Ingredients You’ll Need
Here’s what goes into this blackened salmon (exact amounts in the recipe card below):
- Salmon: Fresh Verlasso salmon is ideal. Fattier varieties bring even more flavor. If using frozen, be sure to thaw completely and pat dry.
- Butter: For that authentic Cajun flavor, don’t skip the butter. I use salted butter for extra richness.
- Lemon: The brightness balances the heat. A squeeze of lemon at the end brings the whole dish together.
How to Make Blackened Salmon
Step 1: Prep the salmon
Cut your salmon into roughly five 4-ounce fillets. The skin can stay on—after cooking, it peels right off easily.
Generously sprinkle each fillet with your homemade Cajun seasoning and gently rub it in so it adheres.
Step 2: Sear in a cast-iron skillet
Heat your cast-iron skillet over medium-high and melt the butter. Place the salmon flesh-side down and sear for 4–5 minutes, then flip and cook another 4–5 minutes.
Pro Tip: Use a meat thermometer to check doneness—salmon is ready at 145°F and should flake easily with a fork.
Step 3: Serve with lemon and garnish
Drizzle with fresh lemon juice and top with chopped parsley. Discard the skin if you like, or save it for your dog—it’s full of nutrients!
FAQs
What’s the ideal internal temp for salmon?
Cook to 145°F in the thickest part of the filet.
Is blackened the same as grilled?
Not exactly. “Blackened” refers to both the seasoning and the searing method that gives the fish a charred crust. It’s usually done on a flat surface, not over open flames.
Is blackened salmon fully cooked?
Yes, this method fully cooks the fish while preserving moisture.
What to Serve with Blackened Salmon
Because the salmon is already rich and spicy, pair it with more neutral or slightly sweet sides to balance the flavors. Here are some of my favorites:
- Mashed Potatoes (Instant Pot or stovetop)
- Roasted Sweet Potatoes
- Bacon-Wrapped Asparagus
- Honey Roasted Broccoli
Cajun Blackened Salmon
Crispy on the outside, tender on the inside, this Blackened Salmon is bursting with bold Cajun flavor and comes together in just 15 minutes. Made the traditional way in a sizzling hot cast-iron skillet, it’s a quick and spicy dinner you’ll turn to again and again.
Ingredients
For the Salmon:
- 1 lb salmon (cut into 4 fillets, skin-on)
- 2 tablespoons salted butter
- 1 lemon, sliced into wedges
For the Cajun (Blackened) Seasoning:
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ¼ teaspoon cayenne pepper (add more for extra heat)
- ¾ teaspoon salt (adjust to taste)
Instructions
- Slice the salmon into four even fillets, keeping the skin intact. Set aside while preparing the seasoning.
- In a small bowl, combine the paprika, garlic powder, onion powder, black pepper, oregano, thyme, cayenne, and salt. Stir until well mixed.
- Coat the salmon fillets generously with the seasoning mix, pressing it onto the flesh so it sticks well.
- Heat the butter in a large cast-iron skillet over medium-high heat. Once the butter melts, place the fillets in the pan flesh-side down. Cook for 4–5 minutes, then flip and cook for another 4–5 minutes, or until the salmon flakes easily with a fork.
- Serve immediately with a squeeze of fresh lemon juice for brightness, if desired.
Notes
- Salmon Tips: Fresh Verlasso salmon is recommended. For richer taste, go for a fattier cut. If using frozen salmon, thaw it completely and pat dry before cooking.
- Seasoning Shortcut: Not making your own? Quality Cajun blends like Emeril’s, Slap Ya Mama, or Chef Paul’s Magic Seasoning work well too.
- Make-Ahead: You can prep the fillets and mix the seasoning up to 1–2 days in advance.
- Storage: Leftover salmon can be stored in an airtight container in the fridge for 3–4 days. For longer storage, freeze it for up to 4–6 months in a freezer-safe container.
Nutrition Information
Yield
5Serving Size
1Amount Per Serving Calories 239Total Fat 16gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 9gCholesterol 69mgSodium 411mgCarbohydrates 3gFiber 1gSugar 1gProtein 21g
dinnerbytes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although dinnerbytes.com attempts to provide accurate nutritional information, these figures are only estimates.
