Blackened Salmon

Salmon in a cast iron skillet with lemons for garnish.

Ready in about 10 minutes, my easy Blackened Salmon is definitive proof that seafood recipes should not be reserved for restaurant meals alone. Discover how simple it is to make Blackened Salmon for dinner tonight.

Course Main Course

Cuisine American

Prep Time 2

Cook Time 10

Total Time 12

Servings servings

Calories 307kcal

Author Meggan Hill

Ingredients

4 (6-8) ounce salmon filets with skin on
1 tablespoon plus 2 teaspoons Homemade Cajun Seasoning or store-bought (see note 1)
2 tablespoons vegetable oil
Lemon wedges for serving

US Customary - Metric

Instructions

Adjust oven rack to the middle position, place a cast-iron skillet on rack, and preheat oven to 500 degrees.
Using a sharp knife, score skin-side of salmon filet 2-3 times, about 1-inch apart, and without slashing into flesh. Pat filets dry and season on all sides with Cajun seasoning.
When oven reaches 500 degrees, turn off oven and carefully remove skillet. Place skillet on stovetop over medium-high heat. Add oil and heat until just smoking.
Place salmon filets skin-side down and cook until very dark brown, about 2 minutes. Flip salmon and cook until very dark brown and fish registers 145 degrees on a digital thermometer, about 2 minutes more. Serve with lemon wedges.

Notes

Cajun seasoning: Snag a jar at the supermarket, or to make Homemade Cajun Seasoning, inside a small bowl or a jar with a lid, add 1 tablespoon plus 1 1/2 teaspoons paprika, 1 1/2 teaspoons garlic powder, 1 1/2 teaspoons Italian seasoning, 1 1/2 teaspoons salt, 3/4 teaspoon cayenne, 3/4 teaspoon dried thyme, and 3/4 teaspoon onion powder. Stir to combine (or close and shake the jar). Store any extra seasoning in an airtight container.
Yield: You can determine the portion size of this Blackened Salmon recipe based on the fish fillets you select. I suggest one 6- to 8-ounce fillet per adult for a satisfying entree, which you can pair with a side of vegetables and/or starch.
Storage: Transfer leftover salmon to an airtight container, then store in the refrigerator for up to 3 days.

Nutrition