Classic Blackened Salmon (Fast & Easy)

Blackened Salmon is the ultimate salmon recipe: quick, easy, and perfectly seasoned! It is guaranteed to be a favourite.

Mute. That was me when Alex made this great salmon recipe for me… and we hope you will too. The Blackened Salmon is so full of flavor that you will feel like you ordered it at a restaurant. Even better: it’s quick and easy. The cooking process takes only 5-8 minutes. Homemade blackened seasoning has a savory intrigue and forms a crispy black crust on the outside of the fish. (Yes, it darkens your pan too…but it’s 100% worth it.)

Want a version with a bit of heat? Try this Cajun salmon.

What is blackening anyway?

First, let’s talk about the cooking method: blackening! Blackening is a Cajun-style way of cooking fish and meat in a cast-iron skillet with a special blend of spices until the outside is crispy and blackened. It’s a technique popularized by famed Louisiana Cajun chef Paul Prudhomme. He created a recipe for blackened rockfish in this 1980s cookbook that took the world by storm. Since then, blackening has become a popular technique. It all depends on the spices: And every chef has his own special mixture. Let’s talk spices!

Ingredients in blackened spice

Here’s the thing about blackened spices: Every chef has their own recipe, so there’s no such thing as a “real” definition! The famous chef Paul Prudhomme had his own technique and ours is heavily influenced by his method. Most recipes contain spices known from Cajun cuisine: paprika, garlic, onion, oregano, thyme and of course cayenne pepper for spiciness. To our recipe we added touches of allspice and cloves to add intrigue and nuance.

This blackened spice blend has a hint of spiciness but is mild. We wouldn’t even call it average (our 3 year old loved it and didn’t feel the heat). We advise you to make this homemade mix because otherwise it just won’t be the same! The ingredients of our homemade black wort are:

• Smoked paprika or sweet paprika
• onion powder
• garlic powder
• oregano
• celery seed
• pimento
• cloves
• cayenne
• salt and black pepper

How to buy a good piece of salmon

To make this blackened salmon, you’ll need an awesome piece of salmon in addition to the blackened seasoning. Lower quality salmon can taste very fishy and have a mushy texture. How to buy a good piece of salmon:

• Buy wild salmon. Wild fish caught in your country is generally a sustainable choice. There are also quality options at well-regulated farms; see Seafood Watch consumer guide.
• Coho is a good choice. We tend to like coho salmon for its mild flavor: price-wise, it’s a good, middle-of-the-road option. Sure, the king salmon is fantastic, but it’s pricey. Avoid Atlantic salmon as they are usually farmed.
• Be sure to buy skin. For this recipe you will need salmon with skin.

Basic steps to making blackened salmon

You can skip to the recipe when you’re ready to start making this blackened salmon. But let’s talk briefly about the method, because knowledge Why doing something in the kitchen is just as important as doing it.

• Salt the salmon. Salting takes 15 minutes But it makes the salmon piece crispy on the outside and soft on the inside. Simply soak the salmon in a brine solution for 15 minutes; This also allows the salmon to return to room temperature.
• Add blackened spices. Pat the salmon dry and season with the homemade spice mix (you can stir this in while the salmon is salting).
• Sear the salmon, skin-side down, for 2 to 3 minutes. For best searing, use a stainless steel or cast iron pan (not a non-stick pan)! Cook over medium heat until about half done.
• Flip and cook for another 2 to 5 minutes. Timing will depend on the thickness of the salmon fillet, so use your best judgement. It should be just soft and pink in the center when done (about 130 degrees Fahrenheit).

You can use this method to cook other types of fish too! Try the Easy Blackened Tilapia.

You don’t need a special tool to blacken salmon, but here’s one that makes the process a little easier: a fish spatula! A fish spatula is a wide slotted metal spatula used to gently slide under the fish as you pick it up. It’s actually useful for many other tasks besides seafood: like flipping eggplant pizzas or french fries.

Use a large, wide spatula if you don’t have a fish spatula. The metal is nice so it slides easily under the fish’s skin. Would you like to take one for yourself? Here is a link to ours fish spatula.

How to clean your pan after cooking blackened salmon

After you’ve prepared blackened salmon, your pan will have a nice black char as well. (Sorry, that’s part of the fun!) Here are a few things to keep in mind when cleaning your oven:

• Don’t leave it on for hours. You can of course eat your food first! But don’t leave it on for hours or overnight for the black crust to set.
• “Deglaze” pan. Pan deglazing is a cooking technique where you add wine or another liquid to loosen brown bits from the bottom of the pan. You can also use it to clean! Simply add water to the pan and heat over a stovetop over medium-high heat. When the charred bits start to come off, gently scrape them off with a wooden spoon or silicone spatula.
• Use a non-toxic kitchen cleaner. If you have parts that really stick together, we like to use a cleaner like Bon Ami.

Side dishes to serve with blackened salmon

And there you have it: how to make blackened salmon! This is a wonderful healthy dinner recipe, perfect for weeknights or to impress when you’re having a conversation. Serve with what? Here are some side dishes that we would combine with this:

This Blackened Salmon recipe is…

Gluten free, pescetarian and dairy free.

Healthier Seafood Recipes

We have many more seafood recipes and healthy fish recipes to try! Here are some favorites: