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Blackened Salmon

A bold, smoky Cajun-spiced salmon with a dark, crispy crust that comes together in just 15 minutes. Fast enough for a weeknight dinner and impressive enough for company.
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Prep Time 5 minutes
Cook Time 8 minutes
Servings: 4
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 4 fillets (about 6 oz each) salmon, skin-on or skinless
  • 2 tablespoons olive oil or melted butter
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon dried oregano
  • ½ teaspoon dried thyme
  • ½ teaspoon cayenne pepper (adjust to taste)
  • ½ teaspoon black pepper
  • ¾ teaspoon salt
  • lemon wedges, for serving
  • fresh parsley, for garnish (optional)

Method
 

Mix Your Cajun Spice Blend
  1. In a small bowl, combine the smoked paprika, garlic powder, onion powder, oregano, thyme, cayenne, black pepper, and salt. Give it a good stir until everything is evenly mixed.
Coat the Salmon
  1. Pat your salmon fillets completely dry with a paper towel. Brush each fillet generously with olive oil or melted butter, then press the spice blend firmly onto both sides to form a thick, even coating.
Heat the Pan Properly
  1. Place a cast iron skillet or heavy-bottomed pan over medium-high heat and let it get properly hot — about 2 minutes. You'll know it's ready when a drop of water flicked onto the surface evaporates immediately. No additional oil is needed at this stage since the fish is already coated.
Cook the Salmon
  1. Carefully lay the fillets in the pan, presentation side down. Cook undisturbed for 3–4 minutes — do not move them. Flip gently and cook another 3–4 minutes on the other side, depending on thickness. The fish is done when it flakes easily with a fork and the center is just opaque.
Rest and Serve
  1. Transfer the salmon to a plate and let it rest for 2 minutes before serving. Squeeze fresh lemon over the top and scatter a little parsley if desired. Serve with your favorite sides.

Notes

Substitution Tips: Swap salmon for tilapia or cod — the spice blend works beautifully on any firm fish. For a kid-friendly version, cut the cayenne down to ¼ teaspoon or skip it entirely. No smoked paprika? Regular paprika works fine. Meal-Prep Tip: Mix the Cajun spice blend on Sunday and store it in a small jar for up to 3 months. Common Mistakes: Always pat fillets dry before cooking; use a properly preheated pan; do not move the fish too soon; avoid overcooking as salmon turns chalky quickly. Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months. Reheat gently in a skillet over low heat with a splash of water, or microwave at 50% power in 30-second intervals. Oven Method: Bake spice-coated fillets at 425°F for 12–15 minutes.