For some reason, a lot of my followers feel intimidated making fish recipes. I try to make it as easy as possible. Take my blackened salmon recipe. It’s super easy, can be done with just a few ingredients and can be on your table faster than ordering it at a restaurant. I pack it with a ton of cajun seasoning flavor including a little citrus to offset the heat. Following these tips will give you the perfect crust on top after it’s seared.
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How to Make Blackened Salmon
Step 1: 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. Preheat skillet with butter and a few additional drops of lemon juice. Add enough Cajun seasoning to cover the salmon filets.
Step 2: Preheat skillet with butter and a few additional drops of lemon juice over medium 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. After 4 minutes, flip the salmon over. The top of the salmon should be blackened. 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.
Blackened Salmon Recipe
This Blackened Salmon has cajun seasoning with hints of citrus that coat the salmon then it is seared to perfection!
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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.
Preheat skillet with butter and a few additional drops of lemon juice. 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.
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!
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!
Calories: 385kcal | Carbohydrates: 3g | Protein: 34g | Fat: 26g | Saturated Fat: 11g | Cholesterol: 134mg | Sodium: 77mg | Potassium: 870mg | Fiber: 1g | Sugar: 1g | Vitamin A: 541IU | Vitamin C: 14mg | Calcium: 32mg | Iron: 2mg
Recipe Tips
Burnt butter: If the butter starts to get smoky or burn, remove the skillet, clean residue, and start over with step 2.
Don’t Overcook: Blackened 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.
Other Cajun Recipes
Thank you Chef Curl Ardee for sharing this wonderful recipe!
