Blackened Salmon

A delicious white platter filled with blackened salmon fillets with lemon wedges

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5 from 6 votes

This Blackened Salmon has cajun seasoning with hints of citrus that coat the salmon then it is seared to perfection!

Prep Time10

Cook Time10

Total Time20

Course: Main Course

Cuisine: Cajun/Creole

Servings: servings

Calories: 385kcal

Author: Jocelyn Delk Adams

Ingredients

Cajun Seasoning to taste, you will be using a lot of this to coat the salmon
4 (4 oz) fresh salmon fillets also see note below on skin
1 medium lemon
1/3 cup unsalted butter or olive oil (or you can use a mix of both) if concerned about burning

Instructions

Prep salmon by patting it dry first with a paper towel and then spreading a little butter and lemon juice directly on top. Allow the salmon to sit for 3-5 minutes. Salmon shouldn’t be super moist so brushing the lemon on will help not to over saturate the fish. Adding the lemon juice first will also help provide additional flavor as the blackened portion of this recipe will come from the Cajun Seasoning and heat.
Preheat skillet with butter and a few additional drops of lemon juice. Cutting a thick slice off the lemon will allow you to squeeze juice directly from the slice! Also, feel free to leave the slice in the butter throughout the duration of the recipe. Medium to high heat is perfect to start melting the butter without overheating/burning. If the butter starts to get smoky or burn, remove the skillet, clean residue, and start over with step 2.
Add enough Cajun seasoning to cover the salmon filets. Liberally adding seasoning will help with the flavor but also the blackening as the process is complete with blackened spices AND heat.
Once skillet is hot, add seasoned filets (with the seasoned side down directly into the butter). As soon as it starts to sear, bring the heat to a low to medium heat as to not burn the fish. The skillet will be hot enough to finish searing the top of the salmon filets.
After approximately 4 minutes, carefully flip the salmon over. The top of the salmon should be blackened and ready to finish cooking with either the skin side or non blackened side down. Reduce the heat to a low to medium heat as the remainder of the salmon can finish cooking without the higher temperature.
Allow salmon to finish cooking for approximately 4 to 7 minutes depending on the cut and thickness of the salmon. Once the salmon starts to release the albumin (it seeps out when salmon is exposed to heat) monitor to make sure that it’s not drying out. Salmon should still be pink when it’s completely done cooking and easily flake. A little translucency in the middle is also a good indicator that the salmon is done cooking.
Remove salmon from skillet and serve hot (or not) and enjoy! Feel free to add additional lemon juice as a finish!
Plate with your favorite veggies, flake off for tacos, or add to leafy greens for an amazing and flavorful salad.

Notes

Note on salmon skin: Skin on salmon is a preferred but not mandatory as the skin helps keep the fish together

Storing Your Blackened Salmon:

Cool Completely: Let your salmon reach room temperature post-feast.
Package Properly: Use an airtight container or snug aluminum foil for protection.
Fridge or Freeze: Refrigerate for up to 2 days, or freeze for up to 2 months.
Reheating Your Blackened Salmon:

Thaw if Frozen: Let it defrost in the fridge if it's coming from the freezer.
Oven Method: Preheat to 275°F (135°C), place salmon on a baking sheet, cover with foil, and warm for 15-20 minutes.
Microwave Shortcut: Cover salmon on a microwave-safe dish and use medium power in 30-second intervals until warmed through.
Keep the reheating gentle—no cooking round two!

Nutrition