Blackened Salmon
Salmon fillets coated in a smoky homemade blackening rub of paprika, garlic, thyme and cayenne, then seared in a hot cast-iron pan. A 15-minute, high-protein dinner.
By Tasty Nest Recipes Editorial TeamPublished
15 min total 4 filletsEasy
Photo: TheHungryDudes · CC BY 2.0. Illustrative photo; your results may look different.
About this recipe
Blackening is a Cajun technique made famous in New Orleans: fish is coated in a generous spice blend and seared in a very hot cast-iron skillet, so the spices toast into a dark, flavourful crust.
Salmon is perfect for it, as its richness balances the smoky heat. Serve with rice, a crisp slaw, corn or a mango salsa.
Equipment you'll need
- Cast-iron skillet
- Instant-read thermometer
- Fish spatula
Tips for success
- The spices should be very dark but not burnt; lower the heat slightly if they start to smoke heavily.
- Use a cast-iron pan if you can; it holds heat well for a great crust.
- The USDA recommends cooking fish to 145°F (63°C); cook to this temperature for anyone at higher risk.
Substitutions and variations
- Use 2 1/2 tablespoons store-bought Cajun seasoning instead of the homemade rub (reduce the salt).
- Blacken shrimp, catfish or chicken breast with the same rub (cook chicken to 165°F / 74°C).
- Bake at 425°F (220°C) for 10 to 12 minutes for a less smoky method.
Storage and reheating
To store: Refrigerate for up to 3 days. Freeze cooked salmon for up to 2 months.
To reheat: Reheat gently in a 275°F (135°C) oven for 10 to 15 minutes, or flake cold leftovers into salads and tacos.
Recipe
Blackened Salmon
Salmon fillets coated in a smoky homemade blackening rub of paprika, garlic, thyme and cayenne, then seared in a hot cast-iron pan. A 15-minute, high-protein dinner.
- Prep
- 5 min
- Cook
- 10 min
- Total
- 15 min
- Yield
- 4 fillets
- Level
- Easy
Ingredients
Tick off ingredients as you gather them.
Blackening rub
Salmon
Instructions
Step 1: Mix the rub
Combine all the rub ingredients.
Step 2: Coat the salmon
Pat the salmon dry, brush lightly with half the oil and press the rub over the flesh side and sides.
Step 3: Heat the pan
Heat the cast-iron skillet over medium-high heat until very hot. Turn on your extractor fan, as blackening is smoky.
Step 4: Sear
Add the remaining oil and place the salmon in the pan, spice side down. Cook for 3 to 4 minutes, without moving, until a dark crust forms.
Step 5: Finish
Turn the fillets, add the butter and cook for 3 to 4 minutes more, until the salmon flakes and reaches 145°F (63°C), or 125°F (52°C) if you prefer it medium.
Step 6: Serve
Serve with lemon wedges.
Cuisine: American (Cajun) · Course: Dinner
Estimated nutrition per serving
- Calories
- 330
- Protein
- 34 g
- Fat
- 20 g
- Carbs
- 2 g
- Fibre
- 1 g
- Sugars
- 0 g
Approximate values estimated from typical nutrition data for the listed ingredients, excluding optional toppings and serving suggestions. Actual values vary with brands, portion sizes and substitutions. Not verified by a dietitian or laboratory analysis.
tastynestrecipes.com/recipes/blackened-salmon
Keep cooking
