Blackened Salmon

By Naz Deravian

Published Jan. 30, 2025

Blackened Salmon
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Total Time
20 minutes
Prep Time
5 minutes
Cook Time
15 minutes
Rating
5(357)
Comments
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Coating fish fillets in a flavorful spice mixture and cooking them in a searing-hot pan until blackened is a technique popularized by legendary Louisiana chef Paul Prudhomme. In this version, center-cut salmon fillets gain a crisp, deeply seasoned crust while remaining tender and flaky on the inside. For the telltale blackened crust, you’ll need to start with a hot pan (cast-iron works best). Be sure to crack a window and turn on the exhaust fan, if possible, as there will be some smoke. Serve blackened salmon with any combination of side salad, rice and grilled or roasted vegetables; or use as a filling for tacos or fish sandwiches.

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Ingredients

Yield:4 servings

    For the Blackening Spice

    • 1½tablespoons smoked or sweet paprika
    • 1½teaspoons onion powder
    • 1½teaspoons garlic powder
    • 1½teaspoons kosher salt (such as Diamond Crystal)
    • ½ to 1teaspoon ground cayenne 
    • ½teaspoon black pepper
    • ½teaspoon dried thyme
    • ½teaspoon dried oregano

    For the Salmon

    • 4(6- to 8-ounce) center-cut salmon fillets, skin removed
    • 2tablespoons unsalted butter, melted
    • Lemon wedges, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

481 calories; 33 grams fat; 10 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 8 grams polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 41 grams protein; 495 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Make the blackening spice: In a small bowl, mix the paprika, onion powder, garlic powder, salt, cayenne, black pepper, thyme and oregano.

  2. Step 2

    Turn on the exhaust fan and heat a large cast-iron pan (or other heavy-bottomed pan) over medium-high for about 5 minutes. (If using a pan that isn’t cast-iron, your pan may heat up faster.)

  3. Step 3

    Cook the salmon: While the pan heats, pat the salmon fillets dry with a paper towel and place on a large plate or small sheet pan. Set aside 2 teaspoons of the melted butter for serving. Brush half of the remaining butter on one side of the salmon fillets, then sprinkle half of the blackening spice evenly over that side. Using your fingers, gently press the spices on so they stick. Flip the fish, then repeat on the remaining side.

  4. Step 4

    Adjust the heat under the pan to medium, carefully place the salmon in the hot pan and cook until the spices have darkened and the fish is cooked through, 4 to 6 minutes per side, using tongs and a thin spatula to carefully flip the fish.

  5. Step 5

    Remove from the heat, drizzle with reserved melted butter and serve with lemon wedges.

Ratings

5 out of 5
357 user ratings
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Comments

GaryR

I love the flavor of blackened seasoning on fish/seafood - cod, mahi, salmon, sea scallops. But I think the whole business of searing it in a screaming hot skillet and setting off the smoke alarms is overrated. I just do a dusting of a store-bought blackened seasoning and cook in a little butter/canola oil blend over medium heat for 2-3 minutes per side. Deglaze with a little dry white wine and let that cook down a bit and pour over the fish/scallops. Lemon wedge on the side.

Stanley

Wonderful recipe. If possible, avoid farm raised Atlantic salmon. Wild-caught Alaskan sockeye is perfect for this dish (check the frozen seafood section). Keep a close eye on the fish, it will overcook in the blink of an eye. Get it out of the pan when it's almost cooked through and let it finish cooking on the plate.

Stephen Pearson

I've been making faux blackened salmon for years. As a lazy man, I always use McCormick's Cajun Seasoning.

Tawn

I've been making wild Alaskan salmon at least once a week for years. This is the best method I've ever tried! Salmon was done perfectly (in 2 minutes per side). Used grill burner and stainless steel clad pan. Served with grilled veggies and brown rice. These things paled in comparison. I'll seek a moister accompaniment next time.

David

I've found that a great way to make blackened salmon is to brush it with a homemade mustard dill sauce and marinate for about 15 minutes, then heat an oiled heavy metal pan under the broiler for about 7-8 minutes, then drop the salmon pieces on the hot pan (skin side down). Let broil for 6 minutes then turn off broiler and let continue cooking for another 6 minute. Should be blackened on top and well cooked in center. Should be delicious!

M

I make this on the grill all year round. I use skin on salmon. Got to have skin for heavens sake. For the grill , I use a lightly greased grill pan and start the salmon flesh side down and cook for a few minutes, then flip to crisp the skin . I comes out perfect every time and does not stink up the house.

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