Description
Blackened salmon brings sizzling Cajun flavor straight to my dinner table with minimal fuss. Fresh fish gets a spicy rub that creates a crispy, golden crust while keeping the inside tender and perfectly flaky.
Ingredients
Scale
Protein:
- 4 salmon fillets (6 ounces / 170 grams each)
Primary Seasoning:
- 2 teaspoons paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon onion powder
- 1 teaspoon ground thyme
Supporting Seasonings and Enhancers:
- ½ teaspoon white pepper
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon salt
- 2 tablespoons butter, melted
Instructions
- Blend 2 teaspoons paprika, 1 teaspoon cayenne, 1 teaspoon onion powder, 1 teaspoon ground thyme, ½ teaspoon white pepper, ½ teaspoon black pepper, ½ teaspoon garlic powder, and ½ teaspoon salt in a small mixing bowl to create your signature spice blend.
- Thoroughly dry your 4 salmon fillets (6 ounces each) using paper towels to ensure maximum seasoning adherence and perfect crust formation.
- Brush each fillet with 2 tablespoons melted butter, creating a golden base for the spices to cling to your salmon.
- Generously coat each buttered fillet with the prepared spice mixture, pressing gently to help seasonings stick firmly to the fish surface.
- Place a cast-iron skillet over medium-high heat for precisely 5 minutes, allowing the pan to reach an intense, even temperature around 400°F.
- Carefully position salmon fillets skin-side down in the scorching skillet, ensuring each piece has enough space to blacken evenly.
- Cook for 3-4 minutes without moving the fish, allowing a robust crust to develop and seal in the salmon’s natural moisture.
- Flip fillets carefully and cook an additional 3-4 minutes until the internal temperature reaches 125°F for medium or 145°F for well-done fish.
- Remove salmon from the skillet and let rest for 2 minutes, allowing juices to redistribute and create a tender, flaky texture.
Notes
- Always pat the salmon completely dry before seasoning to ensure a perfect blackened crust that adheres beautifully to the fish.
- Use a cast-iron skillet for the most authentic blackening technique, as it creates an even, intense heat that develops a gorgeous dark exterior.
- Adjust cayenne pepper quantity based on your heat tolerance, reducing for a milder version or increasing for extra kick.
- For a lighter preparation, replace butter with olive oil and serve alongside a fresh herb salad to balance the bold spices.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Pan-Seared
- Method: Sautéing
- Cuisine: Cajun
Nutrition
- Serving Size: 4
- Calories: 380 kcal
- Sugar: 0 g
- Sodium: 400 mg
- Fat: 25 g
- Saturated Fat: 13 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0.5 g
- Protein: 34 g
- Cholesterol: 90 mg