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Easy Blackened Salmon Recipe

Easy blackened salmon with a bold Cajun-spiced crust—seared in a hot cast iron skillet for smoky, crisp edges and a flaky center. Finished with a quick butter spoon-over and fresh parsley, it’s a fast, protein-packed dinner ready in under 20 minutes.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Southern
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

salmon fillets
  • 4 can salmon fillets 6 ounces each
olive oil
  • 2 tbsp olive oil
paprika
  • 1 tbsp paprika
garlic powder
  • 1 tsp garlic powder
onion powder
  • 1 tsp onion powder
dried oregano
  • 1 tsp dried oregano
dried thyme
  • 1 tsp dried thyme
cayenne pepper
  • 0.5 tsp cayenne pepper
salt
  • 1 tsp salt
black pepper
  • 0.5 tsp black pepper
unsalted butter
  • 1 tbsp unsalted butter
fresh parsley
  • 1 fresh parsley for garnish
lemon wedges
  • 1 lemon wedges for serving

Equipment

  • 1 cast iron skillet

Method
 

Prep and season
  1. Pat the salmon fillets dry with paper towels to help the seasoning stick and promote browning.
  2. In a small bowl, combine paprika, garlic powder, onion powder, dried oregano, dried thyme, cayenne pepper, salt, and black pepper.
  3. Brush the salmon with olive oil so the spice blend adheres evenly.
  4. Generously coat all sides of the salmon with the seasoning mixture.
Blacken and finish
  1. Heat a cast iron skillet over medium-high heat until hot.
  2. Add the remaining olive oil to the skillet.
  3. Place the salmon fillets into the hot skillet and cook for 4–5 minutes without moving, until a dark crust forms.
  4. Flip the salmon carefully and cook another 3–4 minutes until the center is flaky and the second side is blackened.
  5. Add the unsalted butter during the last minute of cooking.
  6. Spoon the melted butter over the salmon to intensify the flavor and shine the crust.
  7. Remove from heat and garnish with fresh parsley.
  8. Serve immediately with lemon wedges.

Notes

For the best blackened crust, keep the skillet fully preheated before adding the salmon and avoid moving the fillets during the first 4–5 minutes. Store leftovers in an airtight container in the refrigerator for up to 2 days; reheat gently so the crust doesn’t over-dry. Freezing is not recommended. For a lower-sodium option, use reduced-salt Cajun-style seasoning or cut the added salt in half while keeping the pepper and spices.