Description
This easy blackened salmon recipe delivers perfectly charred, restaurant-quality fillets featuring a bold, smoky crust and tender, succulent flesh in under twenty minutes. Mastering this quick preparation ensures reliable results for busy home cooks seeking flavor-packed protein options. By using high-quality spices and careful heat control, it balances intense aromatics with the rich, buttery texture of fresh salmon for a gourmet meal.
Ingredients
3 tsp Smoked Paprika
2.5 tsp Garlic Powder
2.5 tsp Onion Powder
2 tsp Dried Thyme
2 tsp Dried Oregano
2.5 tsp Coarse Salt
1.5 tsp Black Pepper
2 tsp Brown Sugar
0.5 tsp Cayenne Pepper
4 (6-8 oz) Salmon Fillets
2 tbsp Unsalted Butter, melted
1-2 tbsp Canola Oil
Instructions
Whisk the smoked paprika, garlic powder, onion powder, dried thyme, dried oregano, salt, black pepper, brown sugar, and cayenne together in a small bowl.
Pat the salmon fillets dry with paper towels to ensure the spice rub adheres well.
Brush both sides of the salmon fillets with the melted butter.
Generously coat the salmon fillets with the spice mixture on all sides.
Heat the canola oil in a large heavy-bottomed skillet or cast iron pan over medium-high heat until shimmering.
Place the salmon in the hot pan, flesh side down if skinless, or skin-side down if skin-on, being careful not to overcrowd.
Cook for 3-5 minutes per side until the blackened crust forms and the salmon is cooked through and flakes easily with a fork.
Notes
Ensure your ventilation fan is on as the spices may smoke during searing. Adjust the cayenne pepper to your heat preference. Use a cast iron skillet for the best crust development.
- Prep Time: 10
- Cook Time: 10
- Category: Dinner Recipes
- Method: Pan-searing
- Cuisine: Cajun-inspired