10/09/2025
Blackened Salmon
1 1/2 lbs salmon fillets (6 x 4-oz pieces) skin on or skin off.
2 tablespoons olive oil or unsalted butter, melted
Blackened Salmon Seasoning:
2 teaspoons smoked paprika
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon Himalayan sea salt
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon black pepper
1/4–1/2 teaspoon cayenne pepper
Lemon slices or a squeeze of lime juice to serve
1. Make the cajun spice blend in a small bowl, combining with a fork until mixed.
2. Place salmon on a plate, skin down, flesh up, pat it dry, and let sit at room temperature for about 20 minutes.
3. Lightly coat the fish with olive oil. Sprinkle cajun seasoning onto the fillet, thoroughly coating and pressing the spice into the fish to help it adhere.
4. Heat a large cast iron skillet or other heavy bottom pan to medium-high heat. Once hot, place the salmon skin side up, seasoned side down, no need for oil on the pan. Cook for 2-3 minutes without moving, peek underneath, once it is has a dark brown crust flip to the other side. Turn down the heat to medium and continue to cook salmon 5-6 minutes until fish is cooked through and the skin is crispy.
5. Remove it from the pan at 135°F for a perfect texture, as it will continue to cook to the recommended temp (145F) for salmon.
*Reference your nutrition guide for serving sizes*
