Easy Blackened Salmon Recipe
Add some spice to your life with this easy Blackened Salmon recipe! The salmon is tender and juicy with plenty of flavor from homemade blackened seasoning. It’s a healthy dinner option that’s on the table in minutes!
Seafood is always high on my list of go-to meals, and salmon is something that I make the most. I love that salmon is healthy, versatile and it’s also very quick to prepare.
My lemon dijon baked salmon and broiled salmon recipes are two of our favorite dinners, but I love to change things up because it is our favorite fish. 🙂
This Blackened Salmon recipe truly adds some spice to our lives. The big, bold flavors in my blackened seasoning work so well with the salmon. It’s spicy without being overwhelming, and it’s got a touch of sweetness to balance everything out.
This is a high protein, flavor packed dinner that everyone in the family loves!
Why you’ll love this recipe
- Blackened salmon is crispy on the outside, tender and juicy on the inside and it’s packed with flavor.
- It’s so easy to make, and it cooks up in under 10 minutes!
- It’s a healthy, delicious dinner that’s low carb, dairy and gluten-free.
- The salmon is very versatile and may be served a number of ways.
Recipe ingredients
This blackened salmon recipe includes just a few ingredients. I used my homemade blackened seasoning, which I love to prep and have on hand for a variety of recipes, including my blackened shrimp.
Ingredient notes
- Salmon fillets. You’ll need 1.5 pounds of salmon fillets for this recipe…my fillets were around 6 oz. each. I highly recommend purchasing wild salmon — not only is it a more sustainable choice but it’s higher quality and has more flavor.
- Blackened seasoning. Use my homemade blackened seasoning or your favorite store bought brand.
- Oil. The avocado oil may be substituted with your favorite high smoke point oil such as grapeseed, coconut or ghee.
How to make this recipe
This blackened salmon recipe is very easy to make with very minimal prep. Prepare the seasoning in advance to make this dish even quicker!
Pro tip: It’s important to use a high smoke point oil as the salmon is cooked at a high temperature and the oil can burn, giving the dish a rancid flavor.
See the recipe card below for full instructions.
- Blot the salmon dry and drizzle the top of each fillet with half of the avocado oil, then rub the blackened seasoning generously over the fish. Let stand at room temperature for 10-15 minutes.
- Place the salmon top side down in a hot non-stick skillet (I used cast iron) until a nice crust forms, about 2-3 minutes, then flip and cook it on the other side salmon is done, about 2-3 minutes more.
Recipe FAQs
Season salmon 10-15 minutes before cooking to allow the fish to absorb some of the seasoning.
Cook blackened salmon over medium-high heat for about 2 to 3 minutes per side, or until it flakes easily with a fork. Cooking time will vary depending on the thickness of the fish.
Salmon is done when it flakes easily with a fork and when the fat begins to render.
Cook salmon to a temperature of 125-140 degrees for medium doneness, or to 145 degrees for well done.
Serving suggestions
I love how versatile blackened salmon is. There are so many ways to serve it, which makes it new and exciting every time!
- Serve it with a side of my coconut rice or yukon gold mashed potatoes.
- Enjoy it low carb style with roasted green beans or classic coleslaw.
- Serve over butter lettuce salad or Greek salad for a complete meal.
- Serve as tacos and top with pineapple salsa and homemade guacamole.
Recipe notes
- Pro tip: It’s important to use a high smoke point oil as the salmon is cooked at a high temperature and the oil can burn, giving the dish a rancid flavor.
- Add as much or little of the blackened seasoning to suit your tastes.
- This recipe works with any firm white fish or shrimp as well.
- Store blackened salmon in the fridge for up to 3 days.
More salmon recipes you’ll love:
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Blackened Salmon Recipe
Equipment
Ingredients
- 3 tablespoons avocado oil divided (sub with ghee or another high smoke point oil)
- 4 6 ounce wild salmon filets
- 1 tablespoon blackened seasoning or more to suit your tastes
- Lime wedges and fresh parsley for serving (optional)
Instructions
- Blot each salmon filet dry. Using 1 tablespoon of the oil, drizzle oil over the top of the filets.
- Sprinkle blackened seasoning evenly over the top of the fish and let stand at room temperature for 10-15 minutes.
- Heat the remaining 2 tablespoons of oil in a non-stick or cast iron skillet over medium high heat. Place the salmon fillets top side down in the pan and cook for 2-3 minutes until nicely charred and it releases easily from the pan.
- Flip the salmon and cook an additional 2-3 minutes until the fat begins to render and the fish flakes easily with a fork. Serve with lime and parsley if desired and enjoy!
Notes
- Pro tip: It’s important to use a high smoke point oil as the salmon is cooked at a high temperature and the oil can burn, giving the dish a rancid flavor.
- Add as much or little of the blackened seasoning to suit your tastes.
- This recipe works with any firm white fish as well.
- Store blackened salmon in the fridge for up to 3 days.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
48 Comments on “Easy Blackened Salmon Recipe”
Looks so good! I love all the flavors! Salmon is y favorite fish too and I especially like it coated in lots of spices. 🙂
Thank you, Christin! Salmon is the best for handling big flavors!
I just LOVE the tropical vibes going on here. YUM! I’m going to have to look for this salmon in the store now!
Thank you, Liz! Nothing puts you in a better mood than fresh, tropical flavors!
This salmon is absolutely gorgeous, Marcie! I’m swooning over that tropical salsa and oh gosh, that coconut rice is the perfect bed of yumminess to serve this salmon on! Hello, weekend dinner. 😀
I love the description of the rice as a bed of yumminess — it was just that, Sarah! Haha. Thanks!
Funny, avocado did cross my mind later!
Yum! I’m totally loving the tropical flavors of the pineapple salsa and the coconut rice! 🙂
This looks delicious! I love salmon recipes!
Salmon is my go-to fish! My husband and I love it and eat it several times a month. I will have to try your recipe, Marcie! It looks fantastic! I’m loving the pineapple salsa. Such a great touch!
That salmon is cooked to perfection! We eat a ton of salmon too and the blackened seasoning sounds amazing along with the coconut rice and pineapple salsa! Love everything about this dish!
So light, fresh and delicious! Great and easy way to cook salmon! Love the coconut rice, too 🙂
What a gorgeous dish! I love salmon so much, especially when it’s paired with a sweet and spicy something. This salsa looks perfect! So great for warmer weather 😉
This salmon looks incredible .. love everything about this dish.
Thank you, Ella!
I seriously love ANYTHING blackened! That rub! That salsa! Loving every little part of this recipe, Marcie!
Sweet and savory with a kick is where it’s at! Thanks, Justine!
I seriously eat TONS of salmon. I must try this. So fresh and beautiful and I love the spice of anything blackened.
I never get tired of salmon, and I loved it with the blackening seasoning!
That is the exact salmon I buy at Costco too! Gotta go with Wild caught, I just can’t bring myself to eating farm raised. Even though it is much cheaper, it’s worth the extra money to get the good stuff. I love this blackened salmon. So funny, because I’m sharing a similar recipe in a few weeks! But I used mahi mahi. Recipe twins!
I can’t buy farm raised salmon — bleh. You get what you pay for, and I’d rather eat less of the good stuff than more of the bad. Haha we are recipe twins, too — we both posted coconut whipped cream in the same week too! Great minds think alike.
This is a meal we all will love love. Hub enjoys salmon this way. The simplest and easy meals are some of the best.
Pinning this for sure.
I love salmon because it’s always so easy! Thank you, Ash!