Easy Blackened Salmon Recipe

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

• Shrimp Scampi
• Baja Fish Tacos
• Fish Fry
• Broiled Salmon
• Cioppino

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

SaveSaved

Easy Blackened Salmon Recipe

Share

Print

5 from 15 votes

You will absolutely love this incredibly easy-to-make and full-flavored zesty blackened salmon recipe with lemon butter sauce.

Servings: 5

Prep Time: 5 minutes minutes

Cook Time: 10 minutes minutes

Ingredients 

US CustomaryMetric

• 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

Chef 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.

Nutrition

Calories: 196kcalCarbohydrates: 2gProtein: 13gFat: 15gSaturated Fat: 1gTrans Fat: 1gCholesterol: 34mgSodium: 959mgPotassium: 347mgFiber: 1gSugar: 1gVitamin A: 528IUVitamin C: 1mgCalcium: 21mgIron: 1mg

Course: Main

Cuisine: American, cajun

Author: Chef Billy Parisi