Slammin Blackened Salmon
Turn up the flavor with Slammin Blackened Salmon, a bold and savory dish that's as easy to make as it is impressive to serve. This quick recipe combines flaky salmon fillets with a homemade blackening spice blend featuring paprika, cayenne, garlic, and herbs for an irresistible crust that’s packed with smoky, zesty heat. Cooked to perfection in a sizzling cast-iron skillet, the salmon develops a beautifully crisp exterior while remaining juicy and tender inside. Perfect for weeknight dinners or a special occasion, it’s ready in just 20 minutes and pairs beautifully with lemon wedges and sides like roasted vegetables or fluffy rice. Delivering restaurant-quality results at home, this dish is sure to satisfy your seafood cravings!
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Recipe Information
Ingredients
- 4 pieces (6 oz each) Salmon fillets (skin-on or skinless)
- 2 tablespoons Olive oil
- 1 tablespoon Paprika
- 1 teaspoon Cayenne pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Dried thyme
- 1 teaspoon Dried oregano
- 1 teaspoon Smoked paprika (optional, for more smokiness)
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 4 wedges Lemon wedges (for serving)
Instructions
Pat the salmon fillets dry with paper towels to remove excess moisture. This will help the seasoning stick better and create a crispier crust.
In a small bowl, mix together the paprika, cayenne pepper, garlic powder, onion powder, thyme, oregano, smoked paprika (if using), salt, and black pepper to create the blackening spice blend.
Rub each salmon fillet evenly with olive oil on both sides, then generously coat them with the blackening spice blend, pressing the spices into the fish to ensure an even crust.
Heat a large, heavy-bottomed skillet (preferably cast iron) over medium-high heat until very hot, about 2-3 minutes.
Carefully place the salmon fillets in the hot skillet, skin-side down if using skin-on fillets. Avoid overcrowding the pan.
Cook for 3-4 minutes on the first side, without moving the fillets, until the spices form a dark, flavorful crust and the edges of the salmon start to turn opaque.
Flip the fillets gently using a fish spatula and cook for another 3-4 minutes on the other side, or until the salmon is cooked through to your desired doneness (internal temperature should reach 145°F/63°C).
Remove the salmon from the skillet and let it rest for a minute before serving.
Serve hot with lemon wedges on the side for a bright, zesty finish. Pair with your favorite sides like steamed vegetables, rice, or a crisp salad.
Nutrition Facts
Calories |
1732 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.5 g | 152% | |
| Saturated Fat | 25.8 g | 129% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 429 mg | 143% | |
| Sodium | 2776 mg | 121% | |
| Total Carbohydrate | 18.9 g | 7% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 4.2 g | ||
| Protein | 152.9 g | 306% | |
| Vitamin D | 89.5 mcg | 447% | |
| Calcium | 159 mg | 12% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 2966 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
