Bring some spice to seafood night with this kickin’ Cajun Blackened Salmon.
We do everything we can to avoid scorching our meals—even if it’s just our morning slice of toast. After all, who likes the sight or smell of food that looks like it came straight out of a fiery furnace? Just think about all those horror stories of home chefs ruining their holidays with a burnt bird!
However, some recipes are meant to have a charred appearance. For instance, spaghetti all’assassina instructs you to cook pasta directly in a hot pan. And in Cajun cuisine, “blackened salmon” is a classic dish where the salmon is intentionally seared to create a charred, crispy exterior.
But don’t worry—we’re not actually burning the salmon in this recipe. Although it may look like the salmon was left in the pan too long, the blackened seasoning blend is what gives it its dark, gritty (yet surprisingly elegant!) appearance.
So, if you want to add a touch of spice to your salmon dinner night, give this classic Cajun recipe a go.
Is Blackened Salmon Healthy?
While blackened salmon is high in fat and sodium, it’s also a good source of protein and omega-3 fatty acids. To make it a well-balanced meal, serve it with brown rice and a side of grilled or sautéed vegetables. Blackened salmon can also be enjoyed by those following keto, paleo, or gluten-free diets.
Can I cook blackened salmon in the oven?
The traditional way to achieve that blackened char on salmon is by using a cast-iron pan, but it’s understandable why some people may prefer to avoid firing up the stovetop. While cooking in a pan gives you a fantastic sear, the cleanup can be a hassle. On the other hand, baking the salmon in the oven requires less prep work, and cleanup is a breeze, especially if you use baking paper.
To bake blackened salmon, preheat your oven to 400°F and place your seasoned salmon fillets on a baking sheet lined with baking paper. Once the oven is preheated, bake the salmon for 10–12 minutes. You can use a meat thermometer. If you’re working with fresh fish from a reputable source, a temperature of 125°F will give you perfectly moist results. Otherwise, cook the fish until it reaches 145°F.
How to Make Ahead and Store
While leftover blackened salmon may not have the crispiest crust, it’s safe to store it in an airtight container in the fridge for up to 3 days. You can also freeze it in Ziploc bags for up to 3 months. If you freeze your fillets, allow them to thaw in the fridge overnight.
Serving Suggestions
Since blackened salmon is a Cajun classic, it’s traditionally served with Southern Louisiana sides. Great options include this Cornbread Casserole, rice, and okra. If you’re on a keto diet, try Mashed Cauliflower, collard greens, or green beans.
If you want, you could also serve your blackened salmon with a sauce to cool off those spicy, smoky flavors. This Tartar Sauce would be an excellent option.
Recipe
Ingredients
- 4 salmon fillets 6 ounces each
- 1 tablespoon olive oil
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 3/4 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon black pepper
- 3/4 teaspoon salt
- Lemon wedges for serving
Instructions
- In a small bowl, combine paprika, garlic powder, onion powder, thyme, oregano, cayenne pepper, black pepper, and salt.
- Brush each salmon fillet with olive oil, then evenly coat with the spice mixture.
- Heat a large cast-iron skillet over medium heat. Place the salmon fillets in the skillet, skin-side down, and cook for 3-4 minutes, undisturbed, until blackened. Flip and cook for another 3-4 minutes or until the desired doneness is reached.
- Serve the blackened salmon with fresh lemon wedges.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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