Blackened salmon is one of those dinners I completely forget about until I make it again, then all of a sudden I’m making it twice a week for the next month. It’s one of my favorite easy weeknight dinners because it comes together in under 20 minutes, uses a homemade spice blend, and tastes greater than the effort required. The salmon develops a deeply flavorful, smoky crust while staying perfectly flaky and tender inside.
So get your windows open and kitchen fan going, because that blackening seasoning and hot skillet are gonna do exactly what they’re supposed to do (smoke up your kitchen and get your fire alarm going lol). Is it worth it? Without a doubt. Every. single. time.
This easy blackened salmon is pan-seared until beautifully charred on the outside and juicy on the inside. It’s done in 10 minutes, making it perfect for weeknight dinners, meal prep, salads, tacos, or grain bowls.
You start by mixing together a simple homemade blackened seasoning. This is where I will always recommend to make your own, because you can control the salt and spice level, but if you’re using a store-bought blend, give it a taste first. Many are quite salty, so you may want to mellow it out with a little extra paprika before seasoning your salmon.
Why You’ll Love This Recipe
- Ready in under 20 minutes. Perfect for busy weeknights when you want something quick but satisfying.
- Big flavor with little effort. The homemade blackened seasoning creates a smoky, savory crust without needing any fancy ingredients or extended marinade time.
- Healthy and high in protein. Salmon is packed with protein and heart-healthy omega-3s.
- Great for meal prep. Leftovers are delicious in salads, rice bowls, wraps, or tacos.
Ingredients
- Salmon fillets – Skin-on or skinless both work, but I like skinless so I can fully coat both sides in the seasoning. If using skin-on, you may not use all the seasoning, but it is a little more forgiving in a hot pan.
- Homemade blackened seasoning – A blend of smoked paprika, garlic, onion, ancho chile, herbs, and spices creates the signature smoky crust.
- Neutral avocado or canola – Use an oil with a relatively high smoke point.
- Lemon wedges – A squeeze of fresh lemon at the end brightens all of the smoky flavors.
Tips & Tricks
- Pat the salmon dry before seasoning so the spices stick and the fish develops a better crust.
- Preheat the pan well. A hot skillet is what gives blackened salmon its signature crust.
- Don’t move the salmon too soon. Let it cook undisturbed so the seasoning has time to blacken.
- Expect a little smoke. Turn on your vent hood and crack a window before you start cooking.
- If you’re unsure whether your salmon is cooked or now, use an instant-read thermometer. Salmon is perfectly cooked at 125–130°F for medium. You can also test without a thermometer by pressing down lightly with your finger. It should bounce slightly and start to flake along the ridges.
- Don’t overcrowd the pan. Cook in batches if needed so the salmon sears instead of steams.
Serving Suggestions
This blackened salmon pairs well with just about anything. Here are a few of my favorite combinations:
- Cilantro lime rice or coconut rice with a simple mango or cucumber avocado salad
- Easy Caesar Salad
- Summery Tomato and Corn Salad
- Perfect Sweet Potatoes
- Salmon Tacos w/ Cilantro Lime Slaw
More Salmon Recipes
Blackened Salmon
- Total Time: 20
- Yield: 4
Description
This easy pan-seared blackened salmon gets a delicious crust thanks to homemade blackened seasoning and gets cooked until perfectly flaky in under 20 minutes.
Ingredients
For the Pan Seared Blackened Salmon:
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4 (6-8oz) center cut salmon filets, skinless
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Homemade blackened seasoning:
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1 tbsp smoked paprika
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2 tsp garlic powder
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1 tsp Ancho chile powder
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1 tsp onion powder
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1 tsp celery salt
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1 tsp dried thyme
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½ tsp dried oregano
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½–1 tsp cayenne
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½ tsp black pepper
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1 tsp salt
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2 tbsps avocado oil
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Lemon wedges for serving
Instructions
For the Pan Seared Blackened Salmon:
- Start by making the blackened seasoning. In a small bowl, mix together the smoked paprika, garlic powder, Ancho chili powder, onion powder, celery salt, dried thyme, dried oregano, cayenned, black pepper, and salt until well combined.
- Heat a cast iron or heavy bottomed skillet over medium high heat.
- While the skillet is preheating, pat the salmon dry with paper towels. Season all over on both sides, using your fingers to gently press the seasoning into the salmon.
- Add avocado oil to the skillet and once shimmering, add the salmon in a single layer. Cook for 3 minutes or until you see the spices have darkened, then flip and cook another 3-4 minutes until just cooked through.
- Remove from the heat and serve immediately with lemon wedges.
Notes
If the fish gets stuck to the pan when trying to flip, it usually means it is not ready to flip yet. Give it another minute, then try again.
- Prep Time: 10
- Cook Time: 10
- Category: Dinner
- Method: Stovetop
