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Quick Blackened Salmon with Cajun Spice

Close-up of two perfectly cooked blackened salmon fillets with a dark, spicy crust resting on a white plate.
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Make flavorful, restaurant-style blackened salmon quickly using a homemade Cajun spice blend. This recipe yields a perfectly seared, smoky crust on tender fish.

Ingredients

Scale
  • 4 (6 ounce) salmon fillets, skin on or off
  • 2 tablespoons olive oil
  • 1 tablespoon smoked paprika
  • 1 tablespoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon cayenne pepper (adjust for heat)
  • 1/2 teaspoon onion powder

Instructions

  1. Combine smoked paprika, garlic powder, oregano, thyme, salt, black pepper, cayenne pepper, and onion powder in a small bowl to create the spice blend.
  2. Pat the salmon fillets completely dry with paper towels. This helps create a better crust.
  3. Press both sides of each salmon fillet firmly into the spice blend, coating them evenly.
  4. Heat the olive oil in a large, heavy-bottomed skillet (cast iron works best) over medium-high heat until the oil shimmers.
  5. Carefully place the salmon fillets in the hot skillet. If using skin-on fillets, place them skin-side down first.
  6. Sear for 4 to 5 minutes without moving them to develop a dark crust.
  7. Flip the fillets gently and cook for another 3 to 5 minutes, depending on the thickness, until the salmon is cooked through and flakes easily with a fork.
  8. Remove from heat and serve immediately.

Notes

  • For an optional creamy sauce, mix 1/2 cup plain Greek yogurt with 1 tablespoon Dijon mustard and a squeeze of fresh lemon juice.
  • If you prefer crispy skin, cook the fillet skin-side down for 70% of the total cooking time before flipping briefly.
  • Do not overcrowd the pan; cook in batches if necessary to maintain high heat.

Nutrition

Find it online: https://eatableempress.com/blackened-salmon-quick-easy-cajun-recipe/