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Blackened Salmon

Blackened salmon with a smoky spice rub that forms a dark crust when seared in a hot skillet. Ready in about 15 minutes, with tender salmon that flakes easily and a bright finish from lemon wedges.
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Prep Time 7 minutes
Cook Time 8 minutes
resting 2 minutes
Total Time 17 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Salmon
  • 4 salmon fillets
Blackening spice rub
  • 1 tbsp smoked paprika
  • 1 tsp cayenne pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried thyme
  • 0.75 tsp kosher salt
Searing
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
Serving
  • 1 lemon, cut into wedges

Equipment

  • 1 cast iron skillet

Method
 

Prep and rub
  1. Pat the salmon fillets dry with paper towels.
  2. Combine the smoked paprika, cayenne pepper, garlic powder, onion powder, dried thyme, and kosher salt in a small bowl, then rub evenly over both sides of the salmon.
Sear and finish
  1. Heat the olive oil and butter in a skillet over medium-high heat until shimmering.
  2. Sear the salmon for 3–4 minutes per side, until a dark blackened crust forms and the fish flakes easily with a fork.
  3. Remove from the heat and let rest for 2 minutes.
  4. Serve immediately with fresh lemon wedges.

Notes

Pro tip: Dry salmon thoroughly and keep the pan preheated until the butter is shimmering—this helps the spice rub cling and locks in the blackened crust. Store leftovers in an airtight container in the refrigerator for up to 2 days; rewarm gently to avoid drying out. Freezing is not recommended for best crust texture. For a lower-sodium option, use half the kosher salt in the rub while keeping the same spices.