Name: Blackened Salmon – A Bold, Flavorful Weeknight Favorite
Prep time: 2 min
Cook time: 11 min
Total time: 13 min
Cuisine: Cajun / American
Ingredients: 4 salmon filets (skin-on or skinless); 2 tablespoons avocado oil (or canola, olive, grapeseed); 1 teaspoon onion powder; 1 teaspoon chili powder; 1 teaspoon paprika; 1 teaspoon smoked paprika; ½ teaspoon cayenne pepper (adjust to taste); ½ teaspoon ground cumin; ½ teaspoon salt; ¼ teaspoon black pepper

Blackened Salmon – A Bold, Flavorful Weeknight Favorite

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This Blackened Salmon recipe is one of my go-to meals when I want something hearty, fast, and packed with smoky spice. It’s an easy weeknight dinner that comes together in just 15 minutes, making it ideal when I’m short on time but craving big flavor. The perfectly seared crust locks in all the moisture, while the bold seasoning gives each bite a satisfying kick. Paired with a fresh side or tucked into tacos, this blackened salmon is a winner every time.

Why You’ll Love This Recipe

I love how simple this blackened salmon is to prepare, yet the flavor is anything but basic. The spice rub creates a rich, smoky crust that contrasts perfectly with the tender, juicy fish inside. Plus, I can adjust the heat depending on my mood—mild for a family dinner or extra cayenne for a spicy twist. It’s also incredibly versatile: I serve it over grains, in tacos, or with roasted veggies for a complete meal that never disappoints. Blackened Salmon – A Bold, Flavorful Weeknight Favorite

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Salmon filet (skin-on or skinless)
Oil (avocado oil preferred, but olive, canola, or grapeseed work too)
Onion powder
Chili powder
Paprika
Smoked paprika
Cayenne pepper
Ground cumin
Salt
Black pepper

directions

I start by mixing all the spices together in a small bowl to create the blackening seasoning.
I pat the salmon dry, then rub the seasoning blend generously on the flesh side of the filet (if it has skin on).
I heat the oil in a non-stick skillet or cast iron pan over medium-high heat until shimmering.
I place the salmon in the hot pan, seasoned side down, and sear for 1–2 minutes.
I flip the filet and cook for another 3–4 minutes, depending on thickness and desired doneness.
I remove the salmon from the heat and let it rest for a moment before serving.
If I’m using a thermometer, I cook the salmon to an internal temperature of 145°F for fully cooked results.

Servings and timing

This recipe yields 4 servings.
Prep time: 2 minutes
Cook time: 11 minutes
Total time: 13 minutes

Variations

I sometimes swap out salmon for trout or cod when I want to change things up.
For extra heat, I add an extra pinch of cayenne or drizzle hot sauce before serving.
I use this same seasoning blend on shrimp or chicken for quick blackened protein options.
To make it more Cajun-style, I add dried oregano and thyme to the spice mix.

storage/reheating

I store any leftover salmon in an airtight container in the fridge for up to 2 days. To reheat, I gently warm it in a skillet over low heat or microwave it in 30-second bursts until heated through. I try not to overheat it so it stays moist and flavorful.

FAQs

What is blackened salmon?

It’s a cooking method where I coat salmon in bold spices and sear it over high heat, creating a flavorful crust while keeping the inside juicy and tender.

Can I make blackened salmon without a non-stick pan?

Yes, a well-seasoned cast iron skillet works great. I just make sure to use enough oil and let the pan get nice and hot before adding the fish.

How do I know when salmon is cooked?

I check that the internal temperature reaches 145°F or make sure the flesh flakes easily with a fork and is no longer translucent in the center.

Is blackened salmon spicy?

It can be, but I control the heat level by adjusting the amount of cayenne pepper. I start mild and increase to my preference.

What sides go best with blackened salmon?

I love pairing it with roasted vegetables, quinoa, mashed cauliflower, or a tropical slaw. It’s also great in tacos with pineapple salsa or in a rice bowl.

Conclusion

Blackened salmon is a quick, healthy, and flavor-packed dish that never gets old. The crispy spice crust brings bold taste, and it pairs beautifully with so many sides. Whether I’m cooking for myself or guests, this recipe always delivers big-time satisfaction with minimal effort.