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Blackened salmon with pineapple salsa on a plate over rice

Blackened Salmon

This blackened salmon recipe is served with pineapple salsa and coconut rice. It's an easy skillet salmon recipe that's done in 30 minutes!

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Blackened Seasoning:

  • 1 1/2 tablespoons paprika
  • 1 1/2 teaspoons onion powder
  • 1 1/2 teaspoons garlic powder
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper


  • 1 tablespoon canola oil
  • 1 1/2 lb. salmon fillets skin removed
  • 1/2-1 teaspoon blackened seasoning per salmon fillet
  • Coconut rice
  • Pineapple Salsa


Prepare the seasoning:

  • Place all ingredients in a small bowl and stir to combine.

Prepare the salmon:

  • Place 1/2-1 teaspoon of the blackened seasoning on both sides of the fish, depending on how spicy you'd like it. Let stand at room temperature for 10-15 minutes while you prepare the rice and salsa.
  • Heat the canola oil in a non-stick or cast iron skillet over medium high heat. Place the salmon fillets presentation side down in the pan and cook for 2-3 minutes, or until a nice crust is formed and it releases easily from the pan. Gently flip and cook on the other side for another 2-3 minutes, or until the fat begins to render. Remove from heat and keep warm.
  • Serve with coconut rice and pineapple salsa. Enjoy!


  • To make this a 30 minute meal, get the rice cooking first, then make the salsa and let stand so the flavors can meld. The salmon can be seasoned next then cooked last so it can be served piping hot!
  • Nutrition information does not include the coconut rice and pineapple salsa as that is included in a separate post.


Calories: 283kcal, Carbohydrates: 2g, Protein: 34g, Fat: 14g, Saturated Fat: 2g, Cholesterol: 94mg, Sodium: 367mg, Potassium: 847mg, Fiber: 1g, Sugar: 1g, Vitamin A: 229IU, Vitamin C: 4mg, Calcium: 36mg, Iron: 2mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

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