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Blackened Salmon Fillets

Blackened Salmon Fillets

  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    25 m
JEFF CALKINS

JEFF CALKINS

Fire up succulent salmon with an exciting blend of Cajun-style spices!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 511 kcal
  • 26%
  • Fat:
  • 38.3 g
  • 59%
  • Carbs:
  • 4.5g
  • 1%
  • Protein:
  • 37.4 g
  • 75%
  • Cholesterol:
  • 166 mg
  • 55%
  • Sodium:
  • 1248 mg
  • 50%

Based on a 2,000 calorie diet

Directions

  1. In a small bowl, mix paprika, cayenne pepper, onion powder, salt, white pepper, black pepper, thyme, basil and oregano.
  2. Brush salmon fillets on both sides with 1/4 cup butter, and sprinkle evenly with the cayenne pepper mixture. Drizzle one side of each fillet with 1/2 remaining butter.
  3. In a large, heavy skillet over high heat, cook salmon, butter side down, until blackened, 2 to 5 minutes. Turn fillets, drizzle with remaining butter, and continue cooking until blackened and fish is easily flaked with a fork.
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Reviews

Nikki Filippone
1035

Nikki Filippone

3/14/2008

Ok, so I discovered this recipe about a month ago, and it is SO absolutely delicious that I've been making it almost 4 times a week since! I have also discovered a few tips while making some better and some worse versions of this recipe. First, be SURE to skin the salmon. If you leave the skin on, the spices won't stick to the skin side of the salmon. Second, don't put the melted butter on the salmon immediately after removing the salmon from the refrigerator. This will cause the butter to harden (because the temperature of the butter will drop), and will cause the spices to cake off the salmon while it is being cooked. Third, don't butter and spice both sides of the salmon right away. After the first side is ready (brushed with butter, sprinkled with spice, and then drizzled with butter), place the fillet in the pan with the spice side down, and then butter and spice the second side. Fourth, don't let the salmon sit in one place in the pan, shake it around a little bit while it is cooking. If you don't, the spices will stick to the pan instead of the salmon. Now this is a tip for those of you who have salmon fillets that are thick (like mine always are). You are going to have to do several things in order for it to cook all the way through. After you drop the salmon onto the frying pan, reduce the heat to medium low, and COVER. After 6 to 7 minutes on that side, flip the salmon over and cover again cooking for another 6 to 7 minutes. BON APETITE!

MARYANN4591
632

MARYANN4591

6/16/2003

Blackened Salmon is my favorite and this recipe is great. I don't use butter though, I use olive oil and after blackening in the pan I transfer the salmon to a baking sheet and finish them in the oven.

MDORON5131
345

MDORON5131

3/28/2005

This spice rub is fantastic! I didn't use any butter at all. I just drizzled the salmon with olive oil before rubbing it with the spices. It still tasted great. I also broiled it in the oven for about 3 minutes per side, then squeezed some fresh lemon over the fish before serving. Yum.

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