Blackened Salmon Recipe
My blackened salmon recipe adds a delightful, herb-infused crunch to each mouthful of rich, silky salmon that falls apart on the tongue.
Complete with a squeeze of lemon and some fluffy, herby potatoes, this recipe is a simple and delicious way to get the whole family to eat this nutritious fish at the dinner table.
Blackened Salmon Recipe
Salmon, when cooked well, really is one of the tastiest fish you can try. That silky, buttery, melt-in-mouth texture, seasoned just right, is a real favorite in our household.
My blackened salmon recipe consists of silky salmon fillets with almost a crust of different herbs and spices for a mouthful that has freshness, zest, heat, and bitter notes to accompany the buttery soft salmon.
This a fun, bold way to cook salmon, and I really hope you like it. It went down a storm at home, especially with some fluffy, buttery potatoes.
Ingredients
To make my blackened salmon recipe, you’ll first need the following ingredients:
- Salmon – 4 fillets (1.2 lb or 520 grams)
- Paprika – 2 tsp paprika
- Thyme (dried) – 1 tsp dried thyme
- Oregano (dried) – 1 tsp dried oregano
- Garlic Granules – 1/2 tsp garlic granules (or 1/4 tsp garlic powder)
- Sea Salt – 2 tsp sea salt or 1 tsp fine salt
- Black Pepper – 1 tsp ground black pepper
- Cayenne Pepper – a pinch of cayenne pepper
- Butter – 1 tbsp unsalted butter
- Oil – 1 tbsp sunflower oil or light olive oil
- Lemon – one lemon
- Parsley – 1 tbsp chopped fresh parsley (for garnishing at the end)
Step-by-Step Instructions
Step 1 – Mix the spices (paprika, thyme, oregano, garlic granules/powder, salt, cayenne pepper, and black pepper).
Step 2 – Pat dry the salmon fillets. I’m using skin-on fillets (but you can also use skinless salmon fillets).
Step 3 – Season the fillets on both sides with the spices mixture using all the spices (just under 1 tsp of the seasoning on each side).
Step 4 – To a pan, over medium heat, add the oil. Once the oil is hot, add the salmon fillets (skin-side down).
Step 5 – Cook the salmon to your preference. If using skin-on salmon fillets (of about 4.5oz/130g each), I cook them for about 4-5 minutes skin side down and then flip and cook for another 2 minutes.
If using skinless salmon fillets (of about 4.5oz/130g each), I cook them for 3-4 minutes on each side.
Step 6 – Add the butter and the fresh parsley.
Step 7 – Serve the salmon with lemon wedges.
Serving Suggestions
Start with lemon slices so that everyone can add some zest to their salmon.
As I mentioned above, any side of potatoes will work with this salmon. You could go for roasted potatoes with crispy edges, buttery soft-boiled or pan-fried potatoes cooked with herbs, or try my rosemary salt potatoes wedges.
Greens like asparagus can add some freshness and crunch, while my roasted veggies recipe can be a great side to allow your dinner guests to serve themselves as much as they want.
A salad, like my easy tomato, feta, and mint salad recipe, is always a safe go-to as well for salmon.
I’ve also enjoyed salmon with avocado many times – that combination is always a winner in my eyes!
Let me know what you think of that herby and zesty blackened coating if you make it and what you decide to serve it with.
Salmon, when you cook it right, is just so delicious. I completely understand why so many people stay away from seafood, but hopefully, with a simple recipe like this, you can overcome that hesitation to cook with fish.
Recipe Card
Blackened Salmon
Ingredients
- 4 salmon fillets (1.2 lb or 520 grams)
- 2 tsp paprika
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1/2 tsp garlic granules (or 1/4 tsp garlic powder)
- 2 tsp sea salt or 1 tsp fine salt
- 1 tsp ground black pepper
- a pinch of cayenne pepper
- 1 tbsp sunflower oil or light olive oil
- 1 tbsp unsalted butter
- one lemon
- 1 tbsp chopped fresh parsley (for garnishing at the end)
Instructions
- Mix the spices (paprika, thyme, oregano, garlic granules/powder, salt, cayenne pepper, and black pepper).
- Pat dry the salmon fillets. I’m using skin-on fillets (but you can also use skinless salmon fillets).
- Season the fillets on both sides with the spices mixture using all the spices (just under 1 tsp of the seasoning on each side).
- To a pan, over medium heat, add the oil. Once the oil is hot, add the salmon fillets (skin-side down).
- Cook the salmon to your preference. If using skin-on salmon fillets (of about 4.5oz/130g each), I cook them for about 4-5 minutes skin side down and then flip and cook for another 2 minutes. If using skinless salmon fillets (of about 4.5oz/130g each), I cook them for 3-4 minutes on each side. The exact time will depend on the thickness of your fillets and your preference on how cooked you like your salmon.
- Add the butter and the fresh parsley.
- Serve the salmon with lemon wedges.
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Keep my blackened salmon recipe ready for a family dinner or special occasion by saving it to one of your boards.
