Blackened Salmon Recipe (12-Minute Irresistible Skillet Salmon)

This Blackened Salmon Recipe is my go-to when I want something that tastes restaurant-level but takes almost no time. The cast iron skillet gives you that bold, smoky crust, and the butter at the end makes it rich without being heavy.

If you’ve ever had blackened fish that was burned or dry—don’t worry. I’ll show you exactly how to get that perfect crust without overcooking the salmon.

What “Blackened” Means (and Why Cast Iron Matters)

Blackened salmon isn’t “burnt salmon.” It’s a method where a bold spice blend hits a hot pan and forms a dark, flavorful crust. A cast iron skillet holds heat evenly, which is exactly what you want for that quick sear.

Ingredients for Blackened Salmon Recipe

• Salmon fillets
• Paprika
• Onion powder
• Garlic powder
• Black pepper
• Salt
• Creole seasoning
• Cayenne pepper
• Olive oil
• Butter
• Cast iron skillet (equipment)

Equipment You’ll Need

• Cast iron skillet
• Spatula or fish spatula
• Small bowl (for seasoning)
• Paper towels

How to Make Blackened Salmon Recipe (Step-by-Step)

1) Dry the salmon (this is the secret)

Pat the salmon fillets dry with paper towels. A dry surface = better crust.

Image to add: salmon patted dry
Alt text: Blackened Salmon Recipe salmon patted dry

2) Make the blackening seasoning

In a small bowl, mix paprika, onion powder, garlic powder, salt, black pepper, Creole seasoning, and cayenne.

3) Oil + season

Lightly coat the salmon with olive oil, then press the seasoning on all sides.

Image to add: seasoned salmon close-up
Alt text: Blackened Salmon Recipe seasoned salmon fillets

4) Preheat the cast iron

Heat cast iron on medium-high until hot (a drop of water should sizzle and dance).

5) Sear the first side

Place salmon in the skillet. If it has skin, start skin-side down. Let it cook without moving so the crust sets.

6) Flip + finish with butter

Flip the salmon and add butter to the pan. Spoon a little melted butter over the top as it finishes.

7) Rest

Rest 2–3 minutes. The salmon will finish gently and stay juicy.

Blackened Salmon Recipe (12-Minute Irresistible Skillet Salmon)

Quick, juicy blackened salmon with a bold Cajun-style crust—made in a cast iron skillet and finished with butter.

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Prep Time5 minutes mins

Cook Time8 minutes mins

Total Time13 minutes mins

Course:dinner, Main Course

Cuisine:Cajun, Southern

Ingredients Equipment Method Notes

Ingredients

  

• 4 salmon fillets about 6 oz each, skin-on or skinless
• 1 tbsp olive oil light coat
• Blackening Seasoning
• 1 tbsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp Creole seasoning
• 1/2 tsp salt adjust to taste—Creole seasoning can already be salty
• 1/2 tsp black pepper
• 1/8 to 1/2 tsp cayenne pepper to taste
• 1 tbsp butter finish

Equipment

• Cast iron skillet
• Spatula
• Small bowl
• Measuring spoons

Method

 

1. Dry the salmon. Pat salmon fillets very dry with paper towels (this helps the crust stick and prevents steaming).
2. Make the seasoning. In a small bowl, mix paprika, garlic powder, onion powder, Creole seasoning, salt, black pepper, and cayenne.
3. Oil + season. Lightly coat salmon with olive oil, then press seasoning onto the flesh side (and edges).
4. Heat the cast iron. Preheat a cast iron skillet over medium-high heat for 3–4 minutes until hot.
5. Sear (first side). Place salmon in the skillet (skin-side down if skin-on). Cook 3–4 minutes without moving.
6. Flip + butter finish. Flip salmon carefully. Add butter to the skillet and let it melt. Cook 2–4 minutes, spooning a little butter over the top if you want.
7. Rest + serve. Rest salmon 2–3 minutes before serving.

Notes

• Biggest tip: Don’t use max heat—medium-high gives a bold crust without burning the spices.
• Doneness: Salmon is best when it flakes easily and is still juicy in the center.
• Heat level: Start at 1/8 tsp cayenne for mild and work up.
• Skin-on tip: Starting skin-side down helps protect the fish and keeps it from drying out.

Pro Tips (So Your Blackened Salmon Recipe Doesn’t Burn)

Biggest fail: seasoning burns before salmon cooks.

• Use medium-high, not max heat.
• If the pan is smoking like crazy, it’s too hot—back it down.
• Don’t keep flipping—one flip only for best crust.
• Butter goes in after the flip so it doesn’t burn early.

My Quick Test: Medium-High vs High Heat

I tested this Blackened Salmon Recipe two ways:

• High heat: crust got too dark too fast, bitter edge
• Medium-high heat: crust still bold + salmon stayed juicy ✅

Medium-high wins for consistent results.

What to Serve With Blackened Salmon

This salmon goes with almost anything, but my favorites:

• Rice or dirty rice
• Roasted veggies
• Salad
• Cornbread

Storage + Reheating

• Fridge: 3 days in an airtight container
• Reheat: low heat in a skillet with a tiny bit of butter, or microwave in short bursts (so it doesn’t dry out)

Food Safety Note: For seafood, cook fish (like salmon) to a safe minimum internal temperature of 145°F (62.8°C). Source: USDA FSIS Safe Minimum Internal Temperature Chart .