Blackened Salmon Recipe

For those of you who can’t eat meat on Friday, between now and Easter, here is a great recipe. Blackened Salmon at its finest. It is quick to prepare, has a nice crispy coating, and tastes great.
Blackened Salmon Recipe
Recipe Type: Fish
Cuisine: Cajun
Author: Larry
Prep time:
Cook time:
Total time:
Serves: 4

Blackened Salmon Recipe

  • Author: Cullys Kitchen


  • 2 Tablespoon ground paprika
  • 1 Tablespoon onion powder
  • 1 Tablespoon cayenne pepper
  • 2 Teaspoon salt
  • ½ Teaspoon ground white pepper
  • ½ Teaspoon ground black pepper
  • ¼ Teaspoon dried thyme
  • ¼ Teaspoon dried basil
  • ¼ Teaspoon dried oregano
  • ½ cup butter-melted
  • 2 lbs of Salmon fillets


  1. Mix all the spices together into a bowl.
  2. Melt the butter.
  3. Coat the salmon fillets on both sides with ¼ cup butter. Then sprinkle them over evenly with the spice mixture. Drizzle one side of each fillet with ½ half the remaining butter.
  4. Using a skillet over high heat, cook the salmon fillets butter side down until blackened. 2 to 5 minutes. Turn the fillets and drizzle with the leftover butter. Continue cooking until blackened and the salmon flakes easily with a fork.

7 thoughts on “Blackened Salmon Recipe”

  1. I hate to say it, but, not everyone likes their food pepper hot. I can eat it hot but it’s just not my preference. My kids feel the same way. On the other hand, my wife does like it with lots of Cayenne.
    With that in mind I set out to make Blackened Salmon that would satisfy everyone.
    Here’s what I did:
    I made the recipe as suggested but
    I substituted 1/2 tbsp chili powder for the cayenne and also used only the black pepper. This was sprinkled on everyone’s salmon.
    For my wife I sprinkled additional cayenne on her piece.
    Viola, everyone was happy.
    One other thing, I used our regular buttery spread (Earth Balance) instead of butter. It worked fine too.

  2. Thank you for a delicious recipe. I placed the blackened salmon over salad greens which I tossed with a combination of 1/2 store-bought bleu cheese and 1/2 Italian viniagrette. Fabulous! My guests thought Julia was back! One word of caution — when placing the salmon into the hot pan, quite a bit of smoke was generated — open those windows and turn on the fan.

  3. I love this recipe. I cut back on the cayenne to make it friendly for my spice hating kids, but its a huge hit. Great on catfish, and try it with shrimp and scallops! I made a large batch of the spice blend up in a large shaker so I always have on hand since I use it quite often.

    Squeeze some lemon on it before serving and its amazing

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