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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
Cook Time8 minutes
Total Time13 minutes
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.