blackened salmon

This darkened salmon is new salmon filets covered in the spread and a custom-made flavoring mix, then, at that point, singed to make a dull outside layer. The tastiest and delightful salmon that requires minutes to get ready and consistently gets rave surveys.

At the point when I’m searching for a straightforward yet fulfilling way of getting ready salmon, I go to family top picks like cooked salmon, marinated salmon, and this flexible darkened salmon.

A container of darkened salmon filets embellished with lemon and parsley.

I serve salmon consistently – it’s sound, tasty, and simple to get ready. This darkened salmon adds strong and appetizing flavors to the supper table, with insignificant exertion!


This dish is called darkened on the grounds that it’s sung in a cast-iron skillet to make a dim brilliant brown, or “dark” hull on the fish. Darkened food is frequently served in Cajun cooking, and can be made with a wide range of sorts of protein including fish, chicken, pork, and shrimp.

A bowl loaded with various dried spices and flavors.

A bowl full of different dried herbs and spices.


Start by making your darkening flavoring. Coat salmon fillets with liquefied spread, then, at that point, sprinkle the flavoring all around the highest point of the fish. Singe the fish with the tissue side down (skin side up), until a dull covering structure. Flip the salmon over, then, at that point, cook until the fish is prepared. Add a sprinkle of parsley, then, at that point, embellish with lemon and serve.

The most effective method to MAKE BLACKENED SEASONING

Darkened flavoring is a mix of different spices and flavors and it commonly incorporates sweet paprika, garlic powder, smoked paprika, earthy colored sugar, onion powder, salt, dark pepper, basil, oregano, thyme, and cayenne pepper. Mix together every one of the spices and flavors, then, at that point, move the flavoring blend to a resealable holder or container. Store the darkened flavoring in a cool, dry spot until you’re prepared to utilize it.

A container of darkened flavoring blend.


Make certain to pick salmon filets that are comparable in size and thickness so they cook at a similar rate.

The customary way of burning the salmon for this dish is to utilize a solid metal skillet. If you don’t have a solid metal skillet, take a stab at utilizing an alternate weighty container like enamelware.

Watch your salmon cautiously as it singes. You need the flavors to get dull brown, however not get so dim that they consume.

Serve your salmon with Cajun rice and a green veggie as an afterthought for a sound primary course choice. In case you’re watching your carbs, serve the salmon over a plate of mixed greens. This darkened fish is additionally incredible when added to pasta with Alfredo sauce.

This formula is genuinely gentle with regard to the hotness level. If you are inclined toward spicier salmon, go ahead and increment the measure of cayenne pepper to taste.

Salmon filets are covered with flavors.

A jar of blackened seasoning mix.


The simplest way of telling when your salmon is done is to utilize a fork to attempt to cut into it. Assuming that the salmon effectively chips, it’s probably prepared to eat. You can likewise notice the shade of the salmon when you piece it. Cooked salmon will be light pink and hazy. Half-cooked salmon is hazier in shading and looks more clear.

Salmon fillets coated with seasonings.


Salmon is an incredible expansion to any sound eating routine. This fish is high in protein and brimming with supplements including cell reinforcements and omega-3 unsaturated fats. Darkened salmon doesn’t utilize exorbitant measures of oil or other fatty fixings like cream or cheddar, which settles on it a decent decision when you’re watching your calories.

Darkened salmon is presented with rice and green beans.

Check this darkened salmon out, you’ll be happy you did! The blend of delicate fish with exquisite flavors just can’t be bested.

Blackened salmon served with rice and green beans.




    • 1 tablespoon smoked paprika
    • 2 teaspoons sweet paprika
    • 1 1/2 teaspoons kosher salt
    • 1 teaspoon garlic powder
    • 3/4 teaspoons onion powder
    • 1 teaspoon brown sugar
    • 1/2 teaspoon black pepper
    • 1/2 teaspoon dried thyme
    • 1/4 teaspoon dried oregano
    • 1/4 teaspoon dried basil
    • 1/4 teaspoon cayenne pepper or more to taste
    • 1 tablespoon vegetable oil
    • 4 salmon fillets about 1 1/4 lbs
    • 2 tablespoons butter melted
    • 1 tablespoon parsley chopped
    • parsley sprigs and lemon wedges for garnish


    • Place the smoked paprika, sweet paprika, salt, garlic powder, onion powder, brown sugar, black pepper, thyme, oregano, basil, and cayenne pepper in a small bowl. Stir until thoroughly combined.
  • Brush the melted butter all over the top of the salmon fillets. Sprinkle the seasoning mix over the top of the salmon, using your hands to press the spices into the fish.
  • Heat a cast-iron skillet over high heat. Brush the skillet with vegetable oil. Place the salmon in the skillet and cook skin side up for 3-4 minutes or until a dark brown crust forms.
  • Carefully flip the salmon. Reduce the heat to medium-high and cook for an additional 7-8 minutes or until the fish flakes easily with a fork and is opaque.
  • Sprinkle with parsley, then serve garnished with lemon wedges and parsley sprigs.


Calories: 364kcal | Carbohydrates: 4g | Protein: 34g | Fat: 23g | Saturated Fat: 10g | Cholesterol: 116mg | Sodium: 1025mg | Potassium: 905mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1821IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 2mg

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