For the blackened salmon seasoning, I opted for the same blackened seasoning that I use for blackened chicken. It works just as well for fish, creating a dark, savory crust while keeping the inside moist and flaky. Make this easy, yet impressive dish in just 20 minutes!
Ingredients & Substitutions
Here I explain the best ingredients for pan seared blackened salmon, what each one does in the recipe, and substitution options. For measurements, see the recipe card.
Blackened Salmon Seasoning:
You could technically use store-bought blackened seasoning, but I much prefer to make homemade blackened seasoning. It includes:
Paprika – You will need both sweet paprika and smoked paprika. One provides a sweeter taste to calm down the heat, while the other adds a subtle smokiness. Sea Salt – My blackened salmon seasoning includes the perfect salt ratio, which helps tenderize the fish and adds just the right amount of flavor. If you use a store-bought version that doesn’t contain salt, add 3/4 teaspoon of sea salt per pound of fish. Spices – In addition to the other blackened salmon spices, you will need onion powder and garlic powder for this blend. Use a high quality spices for the best flavors. Pepper – Black pepper, crushed red pepper flakes, and cayenne pepper add a warm and spicy kick. Herbs -You will need dried thyme and dried oregano. Both intensify the other flavors in the seasoning. I wouldn’t recommend fresh herbs for seasoning this blackened salmon recipe, but you could sprinkle some on top after cooking.
Salmon:
For cooking the salmon itself, you’ll just need salmon and oil:
Salmon Fillets – Choose skin-on fillets for easier cooking and maximum flavor, even if you choose not to eat the skin. (Learn more about this in my pan seared salmon post.) However, skinless ones will work as well in this recipe for blackened salmon. Olive Oil – For sauteing. You could also use avocado oil, or any neutral cooking oil you like. You can also add butter after flipping for extra flavor.
How To Make Blackened Salmon
This section shows how to cook blackened salmon, with step-by-step photos and details about the technique, to help you visualize it. For full instructions with amounts and temperatures, see the recipe card.
Storage Instructions
Store: Keep leftovers in an airtight container in the fridge for 3-5 days. Reheat: You can warm this dish in the microwave, but it won’t dry out as much if you reheat it on the stove (5-7 minutes with some extra oil, over low heat). Don’t heat for too long to avoid drying out. Freeze: Place in a shallow freezer-safe container or wrap it in plastic and store in a freezer bag. Enjoy salmon up to 4 months after freezing. Thaw overnight in the refrigerator before reheating.
What To Serve With Blackened Salmon
This fish can pair with so many side dishes! Here are a few ideas: Follow these easy tips for a restaurant-quality meal!
You can double or triple the seasoning. A batch of my blackened seasoning recipe (instead of the individual seasoning ingredients) can be used for different recipes. Just use 2 tablespoons for this entire recipe (2 teaspoons per fillet). Season salmon only right before searing. To ensure a succulent salmon, wait until just before cooking to season it. Press on the salmon fillets for 10 seconds to avoid curling. To stop your salmon from curling up while cooking, press down lightly on them for 10 seconds after adding to the pan. This will ensure they cook evenly and keep their shape. Cook flesh-side up for most of the time. Cooking skin side down will make it easier to flip and also prevents the fish from drying out. Flip it towards the end to get the blackened look on the top. Be patient and don’t force salmon to flip. If the salmon doesn’t easily flip, it’s not yet ready to be flipped. Give it extra time to cook before attempting again. Don’t overcook. For best results, use a meat thermometer inserted into the thickest part of the fish. The ideal internal temperature for salmon is 135-140 degrees F.
Side Salads – I served this blackened salmon recipe with a simple side salad of mixed greens and cherry tomatoes. A grated carrot salad, fresh spring mix salad, or savory roasted vegetable salad would also pair nicely with this dish. Meal Salads – If eaten as a salad topping, this amount of salmon yields 3-4 servings of salad. Top green goddess salad with a fillet to make an easy blackened salmon salad. Tacos – Make blackened salmon tacos with your favorite tortillas, avocados, and taco slaw. Veggies – I like roasted asparagus or fancier prosciutto wrapped asparagus. But, oven roasted green beans, simple roasted zucchini (or fried zucchini), a show-stopping whole roasted cauliflower head (or simply regular roasted cauliflower), or crispy roasted brussels sprouts make delicious, healthy sides to salmon with blackened seasoning. Potatoes – Plate this entree with traditional mashed potatoes (or mashed cauliflower), golden roasted potatoes, tender Instant Pot baked potatoes, or caramelized roasted sweet potatoes. For a lighter side, try roasted rutabaga. Rice & Noodles – Prep your favorite kind, or try cauliflower rice, tender zucchini noodles, or easy oven roasted spaghetti squash.
More Easy Salmon Recipes
I have dozens of fish recipes, but salmon is one of my favorite to prepare. Try these dishes for easy, flavorful meals! Please enter your first name for your account. Your saved recipe will also be sent to your email.
