Cajun
Blackened Salmon
Salmon fillets get a paprika and cayenne crust and sear in butter until the center reaches 145°F. The crust should be dark red-brown, not burnt.
- Prep
- 10 min
- Cook
- 12 min
- Total
- 22 min
- Servings
- 4
- Difficulty
- Easy
Why you’ll love it
- Drying the surface helps the spice blend stick.
- Medium-high heat browns the crust before the center overcooks.
- A thermometer keeps the salmon at 145°F instead of chalky.
- Lemon cuts through the butter and cayenne.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Pat the salmon dry. Mix the paprika, salt, garlic powder, onion powder, thyme, oregano, black pepper, and cayenne. Press the mix onto the flesh side.
- 2
Heat a cast-iron skillet over medium-high heat. Add the butter and olive oil. If the fat smokes, turn the heat off and let the pan cool slightly before continuing.
- 3
Lay the salmon spice-side down and cook 3 to 4 minutes until a crust forms.
- 4
Flip and cook until the thickest part reaches 145°F, about 3 to 4 minutes more.
- 5
Move the fillets to plates and rest 2 minutes.
- 6
Serve with lemon wedges.
Pro tips
- Start checking the temperature early; thick fillets and thin tails finish at different times.
- Leave the skin on if you want a handle for flipping, then lift the flesh off to serve.
- Lower the heat if the spices smell sharp and acrid.
Easy substitutions
- salmon fillets
- trout fillets, still cooked to 145°F
- butter
- olive oil
- cayenne pepper
- smoked paprika for milder heat
Storage and reheating
Storage
Refrigerate in a covered container up to 2 days.
Reheating
Warm in a covered skillet over low heat until the salmon reaches 145°F.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 350
- Protein
- 35 g
- Carbs
- 3 g
- Fat
- 22 g
- Fiber
- 1 g
Moderate · Stovetop · Gluten-Free, High Protein
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A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
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A large cutting board
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Dry cups and a liquid cup
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An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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