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Close-up of a perfectly cooked blackened salmon fillet with a crispy crust.

Classic Blackened Salmon

This recipe features salmon fillets coated in a rich, spicy blackening seasoning, seared to perfection in a hot skillet, resulting in a flavorful and crispy crust with a tender, flaky interior.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 4 fillets
Calories 350 kcal

Equipment

  • Paper towels
  • Heavy-bottomed skillet (cast iron)

Ingredients
  

Main Ingredients

  • 4 Salmon fillets (about 6 oz each), skin on or off, about 1-inch thick
  • 2-3 tablespoons Clarified butter or high-smoke-point oil

Blackening Seasoning

  • 2-3 tablespoons Blackening Seasoning (store-bought or homemade)
  • 1 tbsp paprika
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp dried thyme
  • 1/2 tsp cayenne pepper
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • 1/4 tsp dried oregano

Instructions
 

Preparation

  • Pat the salmon fillets completely dry with paper towels.
  • Liberally sprinkle and press the blackening seasoning onto both sides of each salmon fillet in a shallow dish.

Cooking

  • Place a heavy-bottomed skillet, preferably cast iron, over high heat and let it get smoking hot for 3-5 minutes.
  • Add the clarified butter or high-smoke-point oil to the hot pan; it should shimmer and almost smoke immediately.
  • Carefully place the seasoned salmon fillets, seasoned-side down, into the hot pan and listen for a sizzling sound.
  • Cook for 2-4 minutes per side until a dark, crusty char forms and the edges become opaque.
  • Gently flip the salmon and cook for another 2-4 minutes until cooked through to your desired doneness, reaching an internal temperature of 145°F (63°C) for medium.

Serving

  • Remove the salmon from the pan and let it rest for a minute or two before serving.

Notes

For best results, ensure your skillet is extremely hot before adding the salmon to achieve a perfect crust. Do not overcrowd the pan; cook in batches if necessary.