Blackened Salmon
This blackened salmon is coated in bold homemade blackened seasoning and seared in a hot cast iron skillet until the outside forms a flavorful crust while the inside stays tender and flaky. It’s a simple, restaurant-style salmon recipe that comes together quickly and makes an easy, flavor-packed dinner for busy weeknights.
Ingredients
Instructions
Dry the salmon: Place the salmon portions on a cutting board and pat completely dry with paper towels. Removing moisture helps the fish sear instead of steam.
Season: Sprinkle the blackened seasoning evenly over the salmon and gently press so all sides are coated.
Heat the pan: Preheat a skillet or cast-iron pan over medium-low heat for 2–3 minutes. Turn on your exhaust fan since blackened spices can create some smoke.
Add butter: Melt the butter in the hot pan. It should immediately begin to sizzle, but not burn.
Sear the salmon: Place the salmon in a single layer and cook undisturbed for 4 minutes to form a deep, flavorful crust.
Flip and finish: Turn the salmon and cook another 3–4 minutes, lowering the heat slightly if needed, until the fish is opaque and flakes easily.
Serve: Remove from the pan and serve immediately.
Nutrition
- Calories
- 282 kcal
- Carbohydrate Content
- 0.01 g
- Protein Content
- 30 g
- Fat Content
- 17 g
- Saturated Fat Content
- 6 g
- Trans Fat Content
- 0.3 g
- Cholesterol Content
- 103 mg
- Sodium Content
- 837 mg
- Sugar Content
- 0.01 g
- Unsaturated Fat Content
- 9 g
- Serving Size
- 1 serving
