Easy Blackened Salmon Recipe
Published March 5, 2021. This post may contain affiliate links. Please read my disclosure policy.
You will absolutely love this incredibly easy-to-make and full-flavored zesty blackened salmon recipe with lemon butter sauce.
I absolutely love seafood, but sometimes it’s just hard to remember to put it into my weekly recipes. If you love it too and want to try out some new dishes, then definitely make my Clam Chowder or Oysters Rockefeller.
Blackened Salmon
Blackened salmon is a spice-coated salmon that is pan-fried to enhance the taste and provide a bit of spice to the dish. It’s incredibly easy to make and absolutely loaded with flavor. There are several blackened seasoning options at the grocery store, but I prefer to make my own, which is very easy.
If for some reason salmon is not your favorite, you can absolutely use your favorite fish in this recipe, just like in my mahi-mahi recipe. To go even further, it’s great on chicken, pork, and steak as well.
What’s the Difference Between Grilled and Blackened?
The difference between grilled and blackened is that one is a cooking method, and the other is a flavor enhancer. Here is the breakdown:
- Grilled – This is the process of cooking an ingredient on grated that is over an open flame from gas, charcoal, or wood
- Blackened – This is when you create a spice rub and then coat your food in it, which is then cooked. Blackened food can be pan-seared or grilled.
How to Make Blackened Salmon
Follow these simple instructions for making this tasty blackened salmon recipe:
Start by making the spice rub in a bowl and set aside.
Mix together some oil and blackened seasoning onto a plate until completely combined.
Completely coat the salmon on all sides in the oil and seasoning mixture.
Add the coated salmon into a large cast-iron skillet over medium heat with a little bit of olive oil and cook over low to medium heat until well browned and the desired internal temperature is achieved.
Make the optional beurre blanc lemon butter sauce in the pan and serve with the blackened salmon.
Make-Ahead and Storage
Make-Ahead: This recipe is meant to be eaten right away; however, you can make it up to 30 minutes ahead of time, just keep it warm before serving.
How to Reheat: Add the desired amount of salmon to a pan and cook in the oven at 350° for 4-5 minutes or until warmed. You can also heat in the microwave until warm.
How to Store: Cover and keep in the refrigerator for up to 5 days. This will freeze covered for up to 3 months. Thaw in the refrigerator for 1 day before reheating.
chef notes + tips
- You can also grill the salmon instead of cooking in a pan over medium to high heat for 3-4 minutes per side.
- Oils I prefer to use are olive, safflower, canola, or grapeseed.
More Seafood Recipes
Be sure to follow me on Facebook, YouTube, Instagram, and Pinterest, and if you’ve had a chance to make this then definitely drop me a comment and a rating below!
Video
Easy Blackened Salmon Recipe
Ingredients
- 2 teaspoons sea salt
- 1 teaspoon onion granules
- 1 teaspoon garlic granules
- 1 teaspoon dry oregano
- 1 teaspoon dry thyme
- 2 teaspoons paprika
- ½ teaspoon ground white pepper
- ½ teaspoon cayenne pepper
- 4 tablespoons oil
- 3 8- ounce fresh salmon fillets
- optional beurre blanc sauce
Instructions
- In a small bowl mix together the salt, onion granules, garlic granules, oregano, thyme, paprika, white pepper, and cayenne pepper until combined. Set aside.
- Next, add 3 tablespoons of olive oil to a large plate and mix in 2 tablespoons of the blackened seasoning using a fork or a whisk until completely combined.
- Add the salmon fillets to the mixture and coat it thoroughly on all sides. Set aside.
- Add the 1 tablespoon of oil to a large cast-iron skillet over medium heat until it begins to lightly smoke.
- Place the blackened salmon fillets into the pan, turn the heat down to medium-low, and cook for 3-4 minutes per side or until well browned and the desired internal temperature is achieved.
- Remove the salmon from the pan and make the optional butter sauce and serve with the salmon.
Notes
- Make-Ahead: This recipe is meant to be eaten right away; however, you can make it up to 30 minutes ahead of time, just keep it warm before serving.
- How to Reheat: Add the desired amount of salmon to a pan and cook in the oven at 350° for 4-5 minutes or until warmed. You can also heat in the microwave until warm.
- How to Store: Cover and keep in the refrigerator for up to 5 days. This will freeze covered for up to 3 months. Thaw in the refrigerator for 1 day before reheating.
- You can also grill the salmon instead of cooking in a pan over medium to high heat for 3-4 minutes per side.
- Oils I prefer to use are olive, safflower, canola, or grapeseed.
I made this a long with the sauce last night another amazing meal, thank you Chef!!
Best wishes,
Sherie Light
Thank you!
Made the blackened salmon tonight and it came out perfectly will definitely repeat this , my wife loved it too, thanks for the recipe
My pleasure!
Delicious! Easy to make and quick!
Thank you for giving it a shot!
I watched the video while working out. I never once looked at the recipe. He explained it so well. The salmon came out perfect and the whole family loved it!! Thank you for posting and sharing your talent of cooking.
My pleasure!
Billy,
i recently retired, for the last 40 years my wife has done all the cooking in my house, and i traveled for work as an engineer, and ate at restaurants all around the world.
i have started doing the cooking when i can around the hose now. in short i wanted to say thank you for your web page and recepies, love your videos and the presentation you do. and the results are stunning, Mrs. Baker is beside herself with the dinners i have made, inspired by you.
keep up the excelent work, as a said great format and presentation
regards,
the house frau
Brian Baker
Love it!
Absolutely delicious! It’s easy to prepare and greatly enhances the salmon. We tried the seasoning on chicken too and loved it. The seasoning mix is now permanently in my cupboard.
Made this recipe only used Mahi Mahi we’d caught in Mexico. Fantastic!! Served it at a dinner party and the complements were non-stop! Thanks Billy for another great recipe!!
easy and delicious!
I can’t believe I made a blackened salmon that was better than any restaurant salmon I’ve had! It was easy, delicious, and just as good the next day in a rice bowl. Thank you so much Chef!
Appreciate you trying this!
We absolutely loved this salmon. Perfect blend is spices.
Thanks for trying it!
I’ve been using a commercial spice blend to blacken salmon. This looks really good! I’m going to try this next time I grill my salmon with a cedar plank.
Used rub on catfish. Really good
Fantastic!
The homemade blackened seasoning is key, in my opinion. It’s good to know EXACTLY what spices are used to a seasoning blend. The salmon recipe is outstanding, and this will probably become my go-to recipe for salmon portions or fillets. I would rate this recipe a 10/10 and my whole family enjoyed it immensely!
Absolutely fantastic! The tips for cooking with blackened seasoning made all the difference. I made the blackened salmon exactly to the recipe, using wild caught salmon from our fresh seafood market. Both, my husband and I thought it was the best salmon we ever had! I also made the meurre blanc sauce…It was phenomenal!!! Thank you Billy Parisi!!
This dish was amazing!! I usually do a teriyaki sauce with my salmon but this was a delicious alternative and super easy!! This will definitely be in our “Fish on Friday” rotation!
Wonderfully simple recipe, tasty rub, perfect salmon. Dinner came together in 15 minutes!
I came upon your video of the Blackened Salmon. I like your approach Chef. I made the salmon this evening (Vancouver Island, Canada) and it was definitely a 10 !I will be inviting friends over to wow them with this dish. I served it with corn & avocado & arugula salad and place the salmon on a cauliflower puree. Pure heaven Chef !!! I’m a serious foodie and I love the idea of marinating the salmon with olive oil and the spice blend. I will be following you on Facebook and look forward to perusing more of your favourites.
Mary L
Tried the seasoning with reddish the first time. It was OK. Second with salmon. Yeah. Dang good. I grilled as I’m down south and trying to keep heat out of the house. Awesome!
Hey Chef! First time seeing your video! Just wanted to say this looks amazing! I found it just googling recipes for salmon! I have made similar as you mentioned the great late Paul Prudhonme blackening! Which we’ve been making for years! The best! However I noticed instead of using unsalted butter you use oil and was curious as to why? Does it change it that much cuz I don’t think it could be for a healthier recipe since you made that yummy butter sauce! Lastly you asked what other recipes we use to blacken! My absolute favorite is blackened hamburgers! So juicy fast and tasty! With a gorgeous crust on the outside! Thanks so much and I will follow your utube and social media for sure! You explain everything so well! Thanks! Tracy
Looks yum!
Thanks, chef!
I made the blackened salmon tonight for dinner. I followed the recipe to the letter and it was awesome. My husband requested I make it again already. The next time I make it I would go with 1 teaspoon of the sea salt and the rest of the ingredients as indicated. The salmon was tender and done to perfection. Thanks for dinner from Northford, CT Chef Bill it was like we went out for dinner.