Blackened Salmon with Homemade Cajun Seasoning (20 Minutes)
A toasted paprika-and-herb crust surrounds tender salmon, finished with fresh lemon. A straightforward skillet dinner for four.
Ingredients
- 1 1/2 lb salmon fillets four similar 6-oz portions, skinless or skin-on, pin bones removed
- 1 1/2 tsp smoked paprika
- 1 tsp sweet paprika
- 3/4 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 1/2 tsp kosher salt
- 1/4 tsp black pepper freshly ground
- 1/8 tsp cayenne pepper optional
- 2 tbsp neutral high-heat oil such as avocado oil; divided
- 1 lemon cut into wedges, for serving
- 2 tbsp fresh parsley chopped, optional
Instructions
- Pat four salmon portions completely dry. Combine both paprikas, garlic powder, onion powder, thyme, oregano, salt, black pepper and optional cayenne. Season exposed fish surfaces in a thin even layer.
- Warm a wide heavy skillet over medium-high heat and add about half the oil. The oil should shimmer, not smoke heavily.
- Add salmon in a single layer, cooking in batches if needed. Let it cook undisturbed roughly 3–4 minutes until a dark toasted spice crust develops without smelling burnt.
- Flip carefully and cook approximately 2–4 minutes more for medium-thick portions, adjusting for thickness. Cook to a safe 145°F (63°C) center or opaque, flaking flesh.
- Transfer to clean plates. Repeat with remaining portions and oil if needed. Add lemon wedges and chopped parsley; serve promptly.
Notes
Use equally thick, thoroughly dried salmon fillets. Times assume a skillet wide enough for the portions; cooking in multiple batches may take longer. Adjust heat to avoid scorching the spices. Check the thickest center to 145°F (63°C) or opaque, flaking flesh. Contains fish. Refrigerate leftovers promptly; reheat fully to 165°F (74°C).