Blackened Salmon

Salmon fillets coated in a smoky Cajun spice blend and seared in a very hot cast-iron skillet until a dark, flavorful crust forms. Ready in 15 minutes; serves 4.

Naturally gluten-freeKetoLow-carbHigh-proteinNo added sugar

Contains: milk, fish. Based on the ingredients as written; check package labels, which can change.

  • Prep 5 min
  • Cook 10 min
  • Total 15 min
  • Yield 4 servings
  • Heat 🌶🌶 Medium
  • Level Easy

Updated

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Blackened salmon fillet with a dark spice crust, lemon, rice and green salad

Blackening, made famous by New Orleans chef Paul Prudhomme, is a technique, not a burn: fish is coated in spices and butter and seared in a very hot cast-iron pan so the spices toast into a dark, smoky crust.

Turn on the vent fan; it gets smoky.

Instructions

  1. Season. Mix the spices. Brush the salmon with melted butter and coat the flesh side generously with the spice blend.
  2. Heat the pan. Heat a cast-iron skillet over high heat until very hot, then add the oil.
  3. Sear. Cook the salmon spice side down 2 to 3 minutes, until a dark crust forms. Flip and cook 3 to 4 minutes more, to 145°F, the FDA safe minimum for fish.
  4. Serve. Serve with lemon wedges, rice and a salad.

Nutrition per serving (estimated)

440Calories
2 gCarbohydrates
<1 gFiber
1 gNet carbs
34 gProtein
31 gFat

Estimated per serving, based on 4 servings, using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included, and marinades are counted at about a third because most is discarded. Brands and portion sizes change the numbers.

KetoLow-carbHigh-proteinGluten-freeNo added sugar

Tips

  • Open a window or turn on the fan.
  • Blackening works with catfish, redfish and chicken too.

Having trouble? See rubbery shrimp and sticking fish in our kitchen troubleshooting guide.

Printable: safe cooking temperatures chart (PDF).

Storage and leftovers

Refrigerate up to 3 days. Flake it cold into salads or tacos, or warm it gently in a 275°F oven.

Questions about this recipe

Is blackened salmon burnt?
No; the dark color comes from toasted spices and butter, not burning.
Is it very spicy?
Medium; reduce the cayenne for milder salmon.

Serve it with

Build the whole dinner: sides, sauce and dessert ›

Pairs with: an off-dry Riesling or Gewürztraminer, or a cold lager. Wine pairing guide

More Cajun and Southern recipes

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