My tip: don’t skip the homemade Cajun seasoning mix—it’s what gives this dish its uniquely special flavor!

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With a Louisiana-born Mom, and a Texas-bred Dad, the craving for Cajun and creole is a regular occurrence. So when I want to taste the flavors of home with minimal effort, it’s this Blackened Salmon recipe that I turn to.

Ready in under 15 minutes. Packed with spicy flavor. And you get the most tender and flaky fish.

And since we’re using a homemade Cajun seasoning recipe, you can easily adjust it to be as spicy or mild as you’d like.

The one thing you MUST have.

A well-seasoned cast-iron skillet.

This is the only type of pan that will give you that gorgeous crispy crust and also that uniquely Cajun flavor.

Blackened seasoning ingredients on a board.

Ingredients

Notes about the ingredients needed for this Blackened Salmon recipe are below. Jump to recipe for the exact measurements.

  • Salmon. Fresh, Verlasso salmon is my pick. If you want more flavor opt for a fattier salmon variety. If using previously frozen, make sure to thaw the salmon completely and pat dry before cooking.
  • Butter. This is a MUST to give it the more traditional Cajun flavor. Salted butter is always my preference.
  • Lemons. Some would say optional, but I say these are key. The bright and zesty acidic notes complement the heartier spices on the fish.

How to Make Blackened Salmon

Please see the recipe card below for more detailed ingredient amounts. Jump to recipe for the printable instructions.

1. Cut into fillets and season the fish.

Use a sharp knife to portion the fish into five 4-ounce fillets. Leave the skin on, or remove it if you’d prefer. The skin will easily fall off after cooking, so you can save yourself an extra step here!

Sprinkle the Cajun seasoning blend onto the filets and rub it in. By pressing it gently into the flesh you ensure the seasoning will stick while searing.

Homemade seasoning mix being sprinkled over salmon to make a blackened salmon recipe.
Sprinkle the seasoning.
Blackened seasoning mix being rubbed into salmon filets on a white cutting board.
Gently rub it in.

2. Cook salmon in a cast-iron skillet.

A cast-iron skillet works the absolute best when making anything blackened. If you do not have a cast-iron skillet, a large stainless steel skillet will work well, also.

Melt the butter in a cast-iron skillet over medium-high heat. Place the fillets flesh side-down. 

Cook the salmon for 4-5 minutes on one side. Use a spatula to carefully flip, then continue cooking for an additional 4-5 minutes.

Salmon is done when the internal temperature reaches 145°F and the fish flakes easily with a fork. This can be determined by using a simple meat thermometer and placing it in the thickest portion of the filet.

Blackened salmon being cooked in a cast iron skillet with butter.

3. Serve with fresh lemon juice.

Garnish with fresh parsley and a squeeze of lemon juice.

When eating, simply remove the skin (leaving the fatty and good-for-you grey part!) and either discard or give it to your furry friend.

FAQs

What internal temperature do I cook salmon?

Salmon is cooked through when a meat thermometer inserted in the thickest portion of the fillet reaches 145°F.

Is blackened the same as grilled?

No, blackened refers to the seasoning blend used to flavor the fish, as well as the method of cooking on a flat surface to create a charred crust.

Is blackened salmon fully cooked?

Yes, this recipe cooks the fish completely

Baked salmon with blackened seasoning over a bed of rice with steamed broccoli in a black bowl.
Blackened salmon recipe in a black cast iron skillet with a bowl full of blackened seasoning next to it.

What to Serve with Blackened Salmon?

This easy salmon recipe is already loaded with Cajun spices and is quite flavorful on its own. My suggestions would be to serve it alongside a pretty mild side dish like:

More Deliciously Easy Salmon Recipes

Enjoy more of this healthy fish with these simple meals:

Tap stars to rate!

4.31 from 13 votes

Blackened Salmon

By: London Brazil
Crispy, smoky blackened salmon made in a cast-iron skillet in under 15 minutes. A homemade Cajun spice blend creates a bold, flavorful crust while the inside stays perfectly tender and flaky.
Cajun blackened salmon fillets in a cast-iron skillet with lemon wedges.
Yield 5 servings
Prep 5 minutes
Cook 10 minutes
Total 15 minutes
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Equipment

Ingredients 

  • 1 lb. salmon
  • 2 Tbsp. salted butter
  • 1 lemon cut into wedges

Cajun Seasoning (Blackened Seasoning)

  • 1 tsp. paprika
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 tsp. black pepper
  • ½ tsp. dried oregano
  • ½ tsp. dried thyme
  • ¼ tsp. cayenne pepper plus more to taste
  • ¾ tsp. salt plus more to taste

Instructions 

  • Mix the spice blend. Combine the paprika, garlic powder, onion powder, black pepper, oregano, thyme, cayenne pepper, and salt in a small bowl. Stir until evenly blended.
    1 tsp. paprika, 1 tsp. garlic powder, 1 tsp. onion powder, 1 tsp. black pepper, ½ tsp. dried oregano, ½ tsp. dried thyme, ¼ tsp. cayenne pepper, ¾ tsp. salt
  • Prep the salmon. Cut the salmon into five 4-ounce filets, leaving the skin on. Pat each filet completely dry with paper towels. Sprinkle the Cajun seasoning generously over both sides of each filet and press it gently into the fish.
    1 lb. salmon
  • Sear in the cast-iron skillet. Heat a cast-iron skillet over medium-high heat for 2-3 minutes. Add the butter and let it melt until foaming. Place salmon filets skin-side up in the skillet. Cook undisturbed for 3-4 minutes until a dark, crispy crust forms.
  • Flip and finish. Carefully flip each filet and cook for another 2-3 minutes on the second side until the internal temperature reaches 145°F.
  • Serve. Remove from the skillet and let rest for 1 minute. Squeeze fresh lemon juice over the top and garnish with fresh parsley.
    2 Tbsp. salted butter
Last step! If you make this, please leave a review letting us know how it was!

Tap stars to rate!

4.31 from 13 votes

Notes

Storage: Store leftover blackened salmon in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in a skillet over medium-low heat for 2-3 minutes per side to preserve the crispy crust. The microwave works but the crust will soften.
Salmon: Fresh, skin-on Atlantic or sockeye salmon works best. If using previously frozen, thaw completely and pat very dry before seasoning.
Cast-Iron Skillet: A well-seasoned cast-iron skillet is essential for achieving the signature blackened crust. Make sure it is very hot before adding the butter and fish.
Spice Level: Adjust the cayenne pepper to your preference. Start with 1/4 tsp for mild heat, or add up to 1/2 tsp for extra spice.

Nutrition

Calories: 283kcal, Carbohydrates: 1g, Protein: 22g, Fat: 19g, Saturated Fat: 6g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 4g, Cholesterol: 74mg, Sodium: 230mg, Potassium: 595mg, Vitamin A: 185IU, Calcium: 14mg, Iron: 0.9mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Comments

  1. I’ve never had luck getting a good crust on blackened salmon, but your recipe looks foolproof. I’m going to give this a try the next time I order fresh salmon online. Salmon is one of my favorite proteins, so I’m always looking for new recipes to try.

    Reply

  2. When baking/roasting salmon filets you don’t indicate – as you do with the skillet – whether to place filets on the lined baking sheet skin side up or down. Please clarify.

    Reply

    1. You can place them either way, but I would recommend skin side-down so the blackened seasoning stays adhered to the top when baking. Hope you enjoy the recipe!

      Reply