Name: Blackened Salmon Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: American
Ingredients: 4 (4-ounce) salmon fillet portions; 1½ teaspoons light brown sugar; ¾ teaspoon paprika; ¾ teaspoon garlic powder; ¾ teaspoon onion powder; ¾ teaspoon dried oregano; ¾ teaspoon dried thyme; ½ teaspoon ground ginger; 1 teaspoon sea salt; ¼ teaspoon cayenne pepper; 2 tablespoons extra-virgin olive oil; 2 tablespoons butter, melted; 1 lemon, cut into wedges; Flat leaf parsley, minced (optional)

Jump to Recipe· 4.8 from 71 reviews

If you’ve been searching for a foolproof, flavorful, and slightly spicy way to jazz up your salmon dinners, you’re in the right place. This Blackened Salmon Recipe is hands down one of my all-time favorites—it’s got that perfect crispy, smoky crust with tender, flaky fish inside. Trust me, once you try this, your family will go crazy for it just like mine did the first time I made it. Keep reading—I’m going to walk you through every step so you nail it on your first try.

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Why You’ll Love This Recipe

Bold Flavor without Fuss: The blackening spice mix packs a ton of flavor without needing hours of prep.
Quick and Easy to Make: You’ll have dinner on the table in under 20 minutes, perfect for busy weeknights.
Perfectly Crispy Skin: That buttery, crispy skin is every bit as amazing as the seasoned crust.
Healthy and Satisfying: Salmon is packed with omega-3s, and this recipe keeps it tasty and nutritious.

The image shows four pieces of cooked salmon with a dark brown crispy crust on top, sprinkled with small green herbs. The salmon pieces are arranged side by side in a white rectangular dish with a thin black rim. On the left side and bottom of the dish, there are three slices of lemon with a yellow peel and pale yellow flesh. Green parsley leaves are scattered around the salmon pieces, adding a fresh touch. The dish sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Blackened Salmon, Blackened Salmon Recipe, Spicy Salmon Dinner, Crispy Salmon, Easy Salmon Recipes

Ingredients You’ll Need

The magic of this blackened salmon recipe really lives in the spice blend—which is a beautiful mix of warmth, sweetness, and a little heat. I always opt for fresh spices when I can; it makes such a difference in the flavor. And the butter drizzled at the end? Game changer.

Flat lay of fresh raw salmon fillet portions with vibrant pink-orange flesh and silvery skin, a small white ceramic bowl filled with light brown sugar, another small white bowl containing bright red paprika powder, a third bowl with off-white garlic powder, a fourth bowl with pale beige onion powder, a small white bowl holding dried green oregano leaves, another bowl with dried thyme sprigs, a small white bowl of ground ginger in light beige powder form, a small white bowl filled with coarse sea salt crystals, a tiny white bowl with bright red cayenne pepper powder, a small white bowl of golden extra-virgin olive oil, a small white bowl of creamy melted butter, a fresh lemon cut into bright yellow wedges, and a small pile of fresh, vibrant green flat leaf parsley sprigs — all arranged symmetrically and proportionally on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997 - Blackened Salmon, Blackened Salmon Recipe, Spicy Salmon Dinner, Crispy Salmon, Easy Salmon Recipes

Salmon fillets: I like 4-ounce portions with the skin on for the best texture and to keep the fish moist while cooking.
Light brown sugar: Adds a subtle sweetness that balances the spices perfectly.
Paprika: Provides that smoky undertone essential for blackening.
Garlic powder: Brings in savory depth without overpowering.
Onion powder: Complements the garlic nicely for well-rounded flavor.
Dried oregano and thyme: These herbs add freshness and complexity.
Ground ginger: Just a touch for an unexpected warmth.
Sea salt: Enhances every element, make sure to use it!
Cayenne pepper: The star of the heat, adjust to your spice tolerance.
Extra-virgin olive oil: For searing that crust to perfection.
Butter, melted: Added at the end for richness and to help crisp the skin.
Lemon wedges: A squeeze brightens and balances the whole dish.
Flat leaf parsley (optional): Freshen it up with a sprinkle for color and mild herbal notes.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love making this Blackened Salmon Recipe as is, but I also enjoy tweaking it depending on what mood I’m in or what I have on hand. Feel free to adjust the spice level or swap herbs—you’ll see how easy it is to make this your own.

Milder Version: I’ve made it with less cayenne for a family-friendly spice level that still delivers on flavor.
Herb Swap: Sometimes I swap out oregano for smoked paprika to get a deeper smoky note that’s incredible.
Spicy Kick: If you love heat, adding a pinch of chipotle powder or even some crushed red pepper takes it up a notch.
Gluten-Free: This recipe is naturally gluten-free—no substitutes needed!

How to Make Blackened Salmon Recipe

Step 1: Prep and Pat Dry

Start by placing your salmon fillets skin side down on a plate and patting them dry with paper towels. This step is crucial—dry skin means crispier results. I used to overlook this, and my skin always turned out soggy. Don’t skip it!

Step 2: Mix and Rub on the Spices

In a small bowl, whisk together the brown sugar, paprika, garlic powder, onion powder, oregano, thyme, ginger, salt, and cayenne pepper until evenly combined. Drizzle about a tablespoon of olive oil over your salmon, then rub the spice mixture all over each fillet, making sure to coat them evenly. This rub forms that signature blackened crust, so be generous!

Step 3: Sear the Salmon for the Blackened Crust

Heat the remaining tablespoon of olive oil in a large skillet over medium heat. When the oil begins to shimmer, place the salmon fillets flesh-side down in the pan. Let them cook undisturbed for 2-3 minutes until you see that beautiful blackened crust form. It’s tempting to flip too early, but patience here pays off in flavor and texture.

Step 4: Add Butter, Flip, and Finish Cooking

Next, add the melted butter to the pan and flip the fillets skin-side down. Cook over medium heat for another 5-6 minutes. During this time, tilt the pan slightly and use a spoon to scoop melted butter from the pan and drizzle it over the tops of your salmon fillets. This practice (called basting) keeps the salmon moist and adds extra richness. You’ll know it’s done when the skin turns crispy and the fish flakes easily with a fork.

Step 5: Serve and Garnish

Transfer salmon to plates, give it a fresh squeeze of lemon juice, and sprinkle with minced parsley if you like a pop of color and fresh flavor. This final touch brightens up all those deep spices beautifully.

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Pro Tips for Making Blackened Salmon Recipe

Pat Salmon Dry: Always start with very dry fillets for that crispy skin and perfect crust.
Don’t Overcrowd the Pan: Cooking too many fillets at once lowers the pan temperature and prevents proper blackening.
Use Medium Heat: Too high, and the spices burn; too low, and you lose that crisp crust.
Baste with Butter: Spoon melted butter over the salmon to keep it moist and add indulgent flavor.

How to Serve Blackened Salmon Recipe

The image shows four pieces of grilled salmon with a dark, crispy, and textured charred crust on top, with visible grill marks in a crosshatch pattern. The salmon flesh under the crust appears bright orange and fresh. The pieces are laid on a white tray with black edges, decorated with green parsley leaves scattered around and thin slices of lemon positioned at the corners. The background is a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Blackened Salmon, Blackened Salmon Recipe, Spicy Salmon Dinner, Crispy Salmon, Easy Salmon Recipes

Garnishes

I usually finish with a generous squeeze of fresh lemon and a sprinkle of chopped flat leaf parsley. It brightens the dish and adds a little color that makes the salmon look even more inviting. Sometimes I also toss on some thinly sliced green onions or a pinch of smoked paprika for extra flair.

Side Dishes

My go-to sides include garlic roasted asparagus, a light quinoa salad, or creamy mashed potatoes. I find these sides complement the bold flavors of the blackened salmon without competing with it. On warmer days, a crisp green salad dressed with citrus vinaigrette is perfect alongside.

Creative Ways to Present

Once, for a special dinner, I served the blackened salmon on a bed of coconut rice with a mango salsa on top—so fresh and vibrant. Another fun idea is to slice the cooked salmon and serve it on crostini with a dollop of herbed yogurt, turning it into an elegant appetizer.

Make Ahead and Storage

Storing Leftovers

I store leftover blackened salmon in an airtight container in the fridge for up to two days. It stays surprisingly moist if you add a little lemon juice before sealing it. I like to eat the leftovers cold on salads or gently reheat them for a quick meal.

Freezing

While I prefer fresh, I’ve frozen blackened salmon once or twice wrapped tightly in foil and plastic wrap. It freezes well for up to 2 months. When ready, thaw overnight in the fridge and reheat gently to avoid drying it out.

Reheating

To reheat, I recommend using a low oven (about 275°F) wrapped in foil to keep the fish moist, or a quick warm-up in a nonstick pan over low heat. Microwaving tends to dry it out, so I avoid that if possible.

FAQs

Can I use frozen salmon for this Blackened Salmon Recipe?

Absolutely! Just make sure to thaw the salmon completely and pat it very dry before seasoning and cooking. Removing excess moisture is key for a crispy, blackened crust.
What can I substitute for cayenne pepper if I don’t like spicy food?

If you want to skip the heat, simply leave out the cayenne pepper or replace it with smoked paprika to keep a smoky flavor without spice.
How do I know when the salmon is done?

The salmon is done when the skin is crispy, and the flesh flakes easily with a fork but is still moist inside. Cooking time can vary depending on thickness, so I recommend checking after 5 minutes on the second side.
Can I make the spice mix ahead of time?

Yes! In fact, I love prepping a batch of the spice mix to keep in a jar for quick meals. Just make sure to store it in an airtight container away from light and heat for the best flavor.

Final Thoughts

I absolutely love how this Blackened Salmon Recipe turns out every single time—it’s my go-to when I want something impressive but super approachable. When I first tried this, I was amazed at how that simple spice rub and careful cooking could elevate plain salmon into something so crave-worthy. I really encourage you to try this in your kitchen—it’s a guaranteed win, even if you’re new to cooking fish. Once you get comfortable with the technique, you’ll be making it again and again, and so will everyone you share it with!