Name: The Best Blackened Salmon Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 4 salmon fillets, skin-on (about 4–5 oz / 120–140 g each); 1½ tablespoons paprika; 1 teaspoon ground cayenne pepper; 1 teaspoon garlic powder; ½ teaspoon black pepper; ½ teaspoon onion powder; ½ teaspoon dried oregano; ½ to 1 teaspoon salt, to taste; 3 tablespoons unsalted butter, melted; 2 tablespoons olive oil; 1 large fresh lemon, cut into wedges; 2 tablespoons fresh parsley, finely chopped

Jump to Recipe·Leave a Review

This blackened salmon recipe delivers bold, smoky flavor with a perfectly seared crust and a tender, juicy center. It is an easy yet impressive dish that comes together quickly, making it ideal for both busy weeknights and special dinners. With simple pantry spices and fresh salmon, you can create a restaurant-quality meal right in your own kitchen.

Why You’ll Love This Recipe

This recipe is packed with flavor without being complicated. The spice blend creates a rich, savory crust while allowing the natural taste of the salmon to shine. It cooks in minutes, requires minimal prep, and pairs well with countless side dishes. It is also a nutritious option, high in protein and healthy fats, making it satisfying and wholesome at the same time.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Salmon fillets, skin-on, 4 fillets (about 4–5 oz / 120–140 g each)
Paprika, 1½ tablespoons
Ground cayenne pepper, 1 teaspoon
Garlic powder, 1 teaspoon
Black pepper, ½ teaspoon
Onion powder, ½ teaspoon
Dried oregano, ½ teaspoon
Salt, ½ to 1 teaspoon, to taste
Unsalted butter, melted, 3 tablespoons
Olive oil, 2 tablespoons
Fresh lemon, cut into wedges, 1 large lemon
Fresh parsley, finely chopped, 2 tablespoons

Directions

Pat the salmon fillets dry with paper towels and let them sit at room temperature for about 5 minutes so the butter does not solidify on contact.

In a small bowl, mix paprika, cayenne pepper, garlic powder, black pepper, onion powder, dried oregano, and salt until well combined.

Brush the non-skin side of the salmon fillets with half of the melted butter, then flip and brush the skin side with the remaining butter.

Generously coat all sides of the salmon with the spice mixture, pressing it gently so it adheres well.

Heat a large heavy skillet over high heat. Add olive oil and allow it to heat until shimmering.

Place the salmon fillets skin-side down in the hot skillet. Cook for 2 to 4 minutes until the skin is deeply blackened and crisp.

Reduce the heat to medium and carefully flip the fillets. Cook for another 4 to 5 minutes, until the second side is blackened and the salmon reaches an internal temperature of 145°F (63°C).

Remove from heat and rest for 2 minutes. Serve with lemon wedges and a sprinkle of fresh parsley.

Servings and timing

Servings: 4
Preparation time: 10 minutes
Cooking time: 10 minutes
Total time: 20 minutes

Variations

For a milder version, reduce the cayenne pepper by half and add extra paprika.
For a smoky twist, substitute half of the paprika with smoked paprika.
For a dairy-free option, replace the butter with additional olive oil or avocado oil.
For extra freshness, finish the salmon with a light drizzle of lemon juice and a sprinkle of chopped cilantro instead of parsley.

Storage/Reheating

Store leftover blackened salmon in an airtight container in the refrigerator for up to 3 days.
To reheat, warm gently in a skillet over low heat with a small amount of oil to prevent drying out.
You can also reheat in the oven at 300°F (150°C) for about 8 to 10 minutes. Avoid microwaving if possible, as it can make the salmon dry.

FAQs

Can I use frozen salmon for this recipe?

Yes, frozen salmon works well as long as it is fully thawed and patted dry before seasoning and cooking.

How spicy is blackened salmon?

This recipe has a medium heat level. You can easily adjust the spice by increasing or decreasing the cayenne pepper.

Do I need a cast-iron skillet?

A cast-iron skillet is ideal for blackening, but any heavy-bottomed skillet that can handle high heat will work.

Can I remove the skin before cooking?

You can, but keeping the skin on helps protect the fish from overcooking and adds extra flavor and texture.

What sides go best with blackened salmon?

It pairs well with rice, roasted vegetables, salads, mashed potatoes, or a light slaw.

How do I know when the salmon is done?

The salmon is done when it reaches an internal temperature of 145°F and flakes easily with a fork.

Can I make this recipe ahead of time?

It is best served fresh, but you can prepare the spice mix in advance to save time.

Is blackened salmon healthy?

Yes, it is high in protein and omega-3 fatty acids, making it a nutritious meal option.

Can I bake instead of pan-searing?

Yes, you can bake it at 425°F (220°C) for about 12–15 minutes, but you will miss some of the classic blackened crust.

Can I use this seasoning on other fish?

Absolutely. This spice blend works well with other firm fish like cod, mahi-mahi, or tilapia.

Conclusion

This best blackened salmon recipe is proof that simple ingredients and a quick cooking method can create incredible flavor. With its bold spice crust, tender interior, and versatile serving options, it is a dish you will want to make again and again. Whether for a quick dinner or a special meal, this recipe brings confidence and excitement into your kitchen with every bite.