This is the best Blackened Salmon recipe out there! **Pan-Seared Blackened Salmon** is the perfect restaurant-quality salmon you can make right at home! Featuring a bold homemade blackening spice and crispy skin, this tender and juicy salmon pairs well with mashed potatoes and creamy garlic spinach!

Need the ultimate healthy meal that’s just loaded with flavour? This Blackened Salmon recipe has got to be on your menu!

I love salmon and honestly I really just don’t make it often enough! I believe I say this with every salmon recipe! But I know, I should eat salmon more. Not only is salmon absolutely delicious, but salmon has incredible health benefits! Salmon is an excellent source of protein and omega-3 fatty acids. A 3 1/2 ounce (100-gram) serving of salmon contain about 25 grams of protein! Omega-3 fatty acids are considered “essential,” as the body cannot produce these fats and must be retrieved from diet. We usually tend to eat more omega-6 fatty acids compared to omega, so salmon is highly recommended to balance out your omega-3s and omega-6s in your body! Consequently, the fatty acids can help protect brain health, reduce inflammation, and may reduce the risk of heart disease. Furthermore, salmon is packed with Vitamin Bs, potassium, selenium and antioxidants. If you want to learn more about the health benefits of salmon, be sure to check out this article by Healthline.

We’re in the new year and to start things off right! While it’s fun to have favourites, I really want to diversify my palette and expand my horizons a little bit! There’s always so much I want to make, and now I’m really going to commit to sharing exciting recipes that are different from the norm here! If you didn’t know, at the time of writing this, I just released my Make Cooking Fun! e-book and my Live to Cook challenge! The two guides go hand-in-hand! You can participate in the challenge whenever you’d like, but if you’re subscribed to me on YouTube, then I’m actually hosting a contest to win a signed copy of my Restaurant to Home cookbook, which is planned to release early this new year! Be sure to click here to get your free goodies, and if you’re on YouTube, then join the Live to Cook challenge with me! Details on how to participate are here!

Now this recipe has been a very long time in the making. I was refining this for awhile, and then when I felt like it was finally ready to put out there for the world to see…. I just put off filming it. I think I’ve put off recording the recipe for almost a year! Why? I dunno! It’s not hard at all and if you’re having the complete meal that you’ll see in the video at the bottom of this post, while it seems like a lot of components, it’s really not! Just me working in my weird ways I guess!

Seriously though. You have to make this Pan-Seared Blackened Salmon recipe. If you make just the salmon it can be ready in 15 minutes. Choose a speedy side dish and a delicious and healthy dinner is on the table in 20 minutes! And this salmon is just BURSTING with flavour! The homemade blackening spice is so bold, the salmon is tender and just falls right off, and the skin is crispy and delicious. I don’t know what’s not to love about this salmon. Now that I’ve finally shared the recipe, I really think I should be having it more often! It’s just the ultimate package!

If you’ve been wondering how to master crispy skin on your salmon, then this recipe will help you achieve that. You’ll have a restaurant-quality piece of fish right at home! Serve with your favourite sides for a truly gourmet meal. Let’s get to the recipe, and be sure to check out the bottom of this post for the recipe video! Subscribe to me on YouTube so you always know when the corresponding video goes live, so that you have all the tools you need to successfully follow the recipes! Let’s get to it!

What’s “blackened salmon?”

By Blackened Salmon, I’m referring to the salmon being seasoned with blackening spice and the cooking method “blackening.”

If you don’t know, Blackening Spice is a spice mix that similar to Cajun spice and Creole spice. It is smoky with a touch of heat. I have a recipe for it on the blog, so definitely check it out here! You can also learn more details about the ingredients used in blackening spice, the differences between the three spice mixtures, how to store your blackening spice, and for other ideas on how to use your blackening spice (there will be plenty left over!) by reading the post and recipe here.

Blackening is a cooking technique where the protein is brushed with oil or butter, coated with the blackening spice, and then pan-seared. This creates an incredible char on your food and releases a smoky flavour that’s simply irresistible!

Tips For purchasing salmon

Since I’m cooking for just myself, I buy a single portion salmon filet. For me, the ideal size is 6 to 8 ounces. I like to go to the fish section of the grocery store to ask for the appropriate portion and pick out the thick belly piece. I really don’t like the flat tail pieces because I find it’s not as flavourful as the belly, and I don’t like the tougher texture compared to the soft belly. I also just find the taste of the belly better on its own! However, in case you are serving a big crowd, I would recommend purchasing a whole salmon filet and cut out your own portions. This will be more budget-friendly and easier to prepare. Perhaps find out who prefers the belly and who prefers the tail :)

At the grocery store/fish market, ensure that the salmon is of a vibrant pink colour. You also want to make sure that the fish doesn’t smell excessively fishy. Discoloured and smelly fish means it’s spoiled! Also, depending on where you buy the fillet, you may need to de-bone the flesh.

I always choose wild-caught Atlantic salmon. Yes, it’s more expensive than farm-raised salmon, but the quality and flavour of the wild-caught salmon is worth the investment!

Tools for making the best salmon

There are a couple of tools I recommend to give you the best Pan-Seared Blackened Salmon possible! Let’s review what we’ll need:

Fish spatula: This is such an essential tool to ensure your salmon doesn’t break when you’re flipping it or serving it! I’ve said in other videos, but I actually use a fish spatula for way more than just fish! For pizza bagels to pancakes, a fish spatula is super versatile and excellent to use when you’re dealing with delicate flipping and serving. Fish is extremely delicate, so that’s why it’s called a fish spatula. I couldn’t imagine cooking my salmon without this to help flip and serve. This is a must-have in your tool box!
Pan: To make the salmon, we’ll be using a non-stick pan. That will help blacken the salmon locked and loaded with flavours and will get the skin perfectly crispy.
Brush: We’ll use a basting brush to apply the oil and the blackening spice onto our salmon. This will help the spices stay on and perfectly coat our salmon!

Tips for tender & flavourful salmon

The thicker the fillet of fish, the more seasoning you should use to make sure the dish is flavourful throughout.
A fish spatula is your best friend to handle the fish with care without the risk of breaking it while flipping or handling.
Cook on the skin side down for 80-90% of the way. This will keep your fish juicy and tender since the skin will protect the fish while it gets crispy.
Based on the doneness you desire, flip to cook the top side of the fish for a few seconds for a medium done salmon or up to a minute for a well done salmon.
Once happy with the doneness, make sure to put the salmon back on the skin side to keep the skin crispy. Warm up your side and serve your dish skin side up.

Tips to Nail the Crispy Skin

Up until this point, I’ll admit that I’ve had such a hard time getting the skin crisped to perfection, and it was always a disappointment. I’ve now discovered the method to get your salmon skin absolutely divine, and let me share with you my tips for success!

Make sure you cook your salmon on a non-stick pan, as mentioned earlier. This is key!
Don’t cook the salmon on too high of a heat or else the skin will burn

How do I know the Salmon is Cooked?

You can determine if your salmon is cooked based on your preference of “done-ness.” I love to have my salmon at medium-rare. The fish should cook really quickly and the best way to check if it is cooked is to poke it. If you poke it and it has a similar spring back as what you feel when you poke the tip of your nose, the fish is ready!

If you are still uncertain, you can check the temperature at the centre of the fillet with an instant read thermometer. The cooking time can be adjusted if you are cooking a large filet of salmon, and cook until the thickest part of the salmon is at an internal temperature of 125-130 F for a medium salmon. On the other hand, if you want your salmon well-done, cook until it reaches an internal temperature of 158 F at the thickest part, as advised by Health Canada.

Do I Eat the Salmon with the Skin on?

This is always a question asked with salmon recipes. Sometimes yes and sometimes no. In this case, I say YES! In this recipe, the crispy skin is actually crucial and we really want to get that right! Getting the salmon skin perfectly crispy is no easy task, but it’s a wonderful feat when you’ve mastered it! I know I felt proud achieving the perfect texture and taste!

In other cooking techniques such as baking salmon, the skin may get a little soggy, so you may not want to eat it. But this recipe is intended for you to enjoy that lovely crispy skin!

I used to never eat the salmon skin because I never mastered the technique of achieving the perfect crispy skin. With this recipe it all changed though! When I prepared the salmon in the video below, I gobbled that skin whole for the very first time in my life! If you’re not inclined to eat the skin, I would give it a try by following this crispy skin salmon recipe and then see if that changes your mind! I’m now a changed man! If you or someone you’re preparing this salmon for really doesn’t want to eat the skin, then it will peel off easily.

Ingredients for the best blackened salmon

This Blackened Salmon recipe won’t require too many ingredients. Most of the ingredients in this recipe will actually be for the Homemade Blackening Spice! This recipe will make a large batch, so you’ll have plenty leftover to use for other proteins, or you can make this salmon again and again (I’ll totally understand if you’ll be hooked on this! It’s so easy and so good!).

Remember, the FULL PRINTABLE RECIPE CARD for all ingredient quantities and step by step instructions. You can save the recipe for later, and it’s so easy to scale the ingredient quantities based on how many salmon filets you want to make!

For the blackening spice

For the salmon

Salmon fillets: I recommend using 6-8 ounce portions.
Olive oil: I’m using olive oil to cook our salmon. It will also further enhance the amazing flavours of the salmon and the blackening spice.

How to Make Blackened salmon

To make the homemade blackening spice

To make homemade Blackening Spice, simply mix all the ingredients together in a small bowl or plate. Transfer to an airtight glass jar or mason jar.

To make the salmon

Score the salmon by using a sharp knife to cut 2-3 slits on the skin side of the salmon. Gently fold the salmon with the skin side towards you to create enough tension to make the cut.
Using the sharp edge of your knife, slide against the grain of the scales to de-scale the salmon.
Top the flesh side of each salmon fillet with 1 Tbsp blackening spice. Top with olive oil and brush the oil all over the salmon. You can add some blackening spice to the slits cut on the skin side as well.
Heat a thin film of olive oil in a non-stick pan and heat on medium heat. Add the salmon, skin side down on the pan, the pan should sizzle if the oil is hot enough. If the oil starts to smoke, lower the heat to prevent the skin for burning.
Cook the salmon for 8-12 minutes, skin side down or until you can visually see the fish cook on the side until around 80% of it is cooked (turned white/opaque).
Flip the salmon on the flesh side down using a fish spatula and cook the top side. For a medium cooked salmon, just kiss the top of the fish with the pan and turn it back over to the skin side. For a well done salmon, cook the top side for about 1 minute.
Once happy with the doneness, make sure to put the salmon back on the skin side to keep the skin crispy. Warm up your side and serve your dish skin side up.

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How to serve blackened salmon

This Blackened Salmon will be made extra special by being served with my Ultimate Creamy Mashed Potatoes and my Garlicky Creamy Spinach. Of course, you can serve with any sides you want, but these sides totally made it an iconic meal to me. You can watch how to make the side dishes in the video at the bottom of this post!

What to Do With Leftover Salmon?

If you do have leftover salmon, then you can store it in an airtight container in the refrigerator. I wouldn’t recommend keeping your salmon for longer than two days since it will dry out!

To reheat your salmon, you can microwave it for about a minute or until warmed through. If you have more time, I would recommend reheating the salmon on a pan over medium heat so that your salmon won’t dry out compared to reheating in the microwave. Add a drizzle of olive oil to the pan and gently cook until the salmon is entirely warmed through.

How to use blackened salmon

If you’ve got leftovers and you don’t want to do the work of making all the side dishes or the amount of leftovers is too small to make the salmon the star of the meal, here are some ideas to use your leftover salmon and refresh it!

Pasta: I’ve made a salmon pasta with sun-dried tomatoes a couple of times before. Absolutely delicious! You can cut up the salmon and throw it into your pasta. Let me know in the comments if you’d like this recipe! This is so quick to make and really it will blow you away!
In a sandwich or wrap: Add your salmon into a tasty sandwich with toppings of your choice, all enveloped in your favourite bread or tortillas (or you could even try wrapping in a white paratha bread!)
In a salad: For a healthy and quick lunch, use up your veggies and throw in the salmon for some healthy fats and protein!
In scrambled eggs: I’ve never tried this but salmon and eggs is apparently a delicious combo! I’d love to try that out for a scrumptious brunch!
In tacos: Load up your favourite toppings such as salsa, Pico de Gallo, Incredible Easy Homemade Guacamole, lettuce and other veggies for some awesome salmon tacos! Yum!

More delicious salmon recipes!

Watch How to Make pan-seared blackened salmon Here:

Let me know what you think of this recipe in the comments! If you’ve tried this recipe, be sure to post it on social media and tag it with #cookingwithanadi and mention me @cookingwithanadi. Thank you!

Pan-Seared Blackened Salmon

This is the best Blackened Salmon recipe out there! Pan-Seared Blackened Salmon is the perfect restaurant-quality salmon you can make right at home! Featuring a bold homemade blackening spice and crispy skin, this tender and juicy salmon pairs well with mashed potatoes and creamy garlic spinach!

Prep time: 10 MinCook time: 15 MinTotal time: 25 Min

Ingredients

For the salmon

2 x 6-8 oz salmon fillet, skin-on
1-2 Tbsp Blackening Spice
Olive oil, for cooking

For the blackening spice

1 tbsp cayenne pepper
1 1/2 tsp garlic powder
1 1/2 tsp onion powder
1 tbsp paprika
1/2 tsp basil
1 1/2 tsp thyme
1 tsp oregano
1 tsp white pepper
1 tsp black pepper
2 tsp salt

Instructions

For the blackening spice

In a spice jar, combine all ingredients. Keep sealed in a cool, dry place.

For the salmon

Score the salmon by using a sharp knife to cut 2-3 slits on the skin side of the salmon. Gently fold the salmon with the skin side towards you to create enough tension to make the cut.
Using the sharp edge of your knife, slide against the grain of the scales to de-scale the salmon.
Top the flesh side of each salmon fillet with 1 Tbsp blackening spice. Top with olive oil and brush the oil all over the salmon. You can add some blackening spice to the slits cut on the skin side as well.
Heat a thin film of olive oil in a non-stick pan and heat on medium heat. Add the salmon, skin side down on the pan, the pan should sizzle if the oil is hot enough. If the oil starts to smoke, lower the heat to prevent the skin for burning.
Cook the salmon for 8-12 minutes, skin side down or until you can visually see the fish cook on the side until around 80% of it is cooked (turned white/opaque).
Flip the salmon on the flesh side down using a fish spatula and cook the top side. For a medium cooked salmon, just kiss the top of the fish with the pan and turn it back over to the skin side. For a well done salmon, cook the top side for about 1 minute.
Once happy with the doneness, make sure to put the salmon back on the skin side to keep the skin crispy. Warm up your side and serve your dish skin side up.