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Blackened Salmon

Blackened salmon features a bold, smoky spice crust that creates a striking contrast with the tender, flaky flesh inside. It’s cooked quickly in a hot skillet to develop a crispy, charred exterior while keeping the fish moist and flavorful. The final dish is visually appealing with a dark, spicy crust and a juicy, pink center.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Cajun
Calories: 350
Ingredients Equipment Method

Ingredients
  

  • 4 fillets salmon fillets preferably skin-on
  • 2 tbsp smoked paprika adds smoky aroma
  • 1 tsp cumin for depth of flavor
  • 1 tsp garlic powder adds savory richness
  • 1 tsp onion powder balances spices
  • 1/2 tsp cayenne pepper adjust for heat preference
  • 1 tsp thyme adds herbal note
  • 2 tbsp high-smoke-point oil canola or vegetable oil
  • 1 lemon lemon for fresh zest and juice
  • to taste fresh herbs parsley or cilantro, chopped

Equipment

  • Cast-iron skillet
  • Tongs
  • Small bowl
  • Spoon
  • Plate

Method
 

  1. Pat the salmon fillets dry with paper towels to remove excess moisture, which helps the spice crust stick better.
  2. Mix together smoked paprika, cumin, garlic powder, onion powder, cayenne pepper, and thyme in a small bowl to create your blackening spice blend.
  3. Generously coat each salmon fillet with the spice mixture, pressing it onto all sides to ensure an even, flavorful crust. Let sit for about 10 minutes to allow the flavors to meld.
  4. Heat your cast iron skillet over medium-high heat until it’s hot—look for a shimmering surface and a faint smoky aroma, around 200°C (400°F).
  5. Add a thin layer of high-smoke-point oil to the skillet and swirl to coat evenly. You should hear a loud sizzle as the oil heats up.
  6. Carefully place the salmon fillets skin-side down if applicable. You’ll hear a crackling sound as the crust starts to sear and develop a dark, smoky color within 3-4 minutes.
  7. Flip the fillets gently using tongs and cook for another 2-3 minutes, just until the fish is opaque in the center and flakes easily with a fork. The crust should remain dark and crispy, but not burnt.
  8. Remove the fillets from the skillet and rest on a plate for 2 minutes to allow the juices to redistribute, keeping the inside moist and tender.
  9. Squeeze fresh lemon juice over the salmon and sprinkle with chopped herbs for a bright, fresh finish. Serve immediately to enjoy the crispy crust and flaky interior.