Description
This blackened salmon recipe features a bold spice crust, a juicy center, and a quick stovetop sear for restaurant-quality flavor in just 20 minutes. Perfect for busy nights or special meals.
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
Instructions
- Pat salmon fillets dry and let sit at room temperature for 5 minutes.
- In a bowl, mix paprika, cayenne, garlic powder, black pepper, onion powder, oregano, and salt.
- Brush the non-skin side of each fillet with half of the melted butter. Flip and brush the skin side with the remaining butter.
- Generously coat all sides of the salmon with the spice mix, pressing gently so it sticks.
- Heat olive oil in a heavy skillet over high heat until shimmering.
- Place salmon skin-side down in the skillet. Cook for 2–4 minutes until the skin is crisp and blackened.
- Reduce heat to medium and flip the salmon. Cook another 4–5 minutes until fully cooked (145°F internal temperature).
- Remove from heat and let rest for 2 minutes. Serve with lemon wedges and parsley.
Notes
- Reduce cayenne for a milder version or use smoked paprika for extra depth.
- Use a cast-iron or heavy skillet for the best blackened crust.
- Replace butter with oil for a dairy-free option.
- Pairs well with rice, salads, or roasted vegetables.
- Reheat gently in a skillet or oven; avoid microwaving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-Searing
- Cuisine: American
Nutrition
- Serving Size: 1 fillet
- Calories: 320
- Sugar: 0g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 90mg
