Learn how to make blackened salmon at home, including an easy homemade blackening seasoning. With just pantry staples and about 20 minutes, this dish comes together quickly. Serve it on salads, alongside cilantro-lime rice, over pasta, or tucked into tacos for a flavorful weeknight meal.
Craving more salmon ideas? Try honey garlic salmon or easy teriyaki salmon for different flavor profiles.
Salmon is a reliable, healthy choice for dinner—low in carbs, high in flavor, and very quick to cook. I make this blackened salmon frequently because it’s fast and consistently delicious.
This recipe features a spicy homemade blackening rub and a bright lime butter to finish. The lime butter—melted butter combined with lime zest, garlic, salt, and pepper—adds a vivid, savory finish that complements the smoky blackened crust. Make extra to drizzle over vegetables or rice.
The key to successful blackening is very high heat. Sear the salmon in a hot skillet so the exterior browns and crisps while the interior stays moist. Quick, high-heat cooking helps seal in juices and builds a flavorful crust.
If you enjoy this style, honey garlic salmon is another great option.
What is blackened salmon?
“Blackened” means coating the fish with a dry spice rub and cooking it over very high heat in a skillet, often cast iron. The hot oil and pan create a deep, browned crust. This technique works best with firmer fillets such as salmon, tuna, or mahi mahi, and it’s also excellent with shrimp and chicken.
Ingredients
- Salmon: Fresh, wild-caught fillets if possible.
- Butter: Melted and drizzled over the finished salmon (optional but recommended).
- Garlic: Minced for the lime butter; grated or powdered garlic can be substituted.
- Lime: Zest and juice to brighten the dish.
- Cilantro or parsley: Chopped, for garnish.
- Blackening seasoning: Use the homemade blend below or a store-bought mix.
How to make blackened seasoning
To make a simple homemade blackening seasoning, combine paprika, garlic powder, onion powder, salt, pepper, cayenne, dried thyme, dried basil, and oregano in a small bowl. Mix well and store any extra in an airtight container at room temperature for up to three months for best flavor.
How to make Blackened Salmon
- Rub with seasoning: Pat the fillets dry and coat each piece evenly with the blackening seasoning.
- Sear the salmon: Warm a tablespoon of olive oil in a large skillet over medium-high heat. When the pan is hot, place the salmon in the skillet with the seasoned side down. Cook 3–4 minutes per side until a dark crust forms and the salmon is cooked to your liking. Remove from heat. If the skin is still on and you prefer it removed, wait until it’s cool enough to handle and peel it off.
- Make the lime butter: In a small bowl, whisk melted unsalted butter with lime zest, minced garlic, salt, and pepper. Lemon zest can be substituted if needed.
- Serve: Spoon the lime butter over the hot salmon, garnish with chopped parsley or cilantro, and serve immediately.
What to serve with Blackened Salmon
Toppings for salmon:
- Pico de gallo
- Guacamole
- Corn and black bean salsa
Side dishes:
- Italian chopped salad
- Roasted broccoli or cauliflower
- Mashed potatoes
- Cilantro-lime brown rice or lemon-parmesan rice
- Spanish rice or cauliflower Spanish rice
Other serving ideas:
- Blackened salmon tacos: Fill tortillas with flaked salmon, sour cream, shredded lettuce, red onion, and salsa.
- Blackened salmon salad: Serve over mixed greens, a Mexican-style salad, or a classic Caesar.
- Blackened salmon sandwich: Top with corn-and-black-bean salsa and serve on a toasted roll or brioche.
Tips for cooking salmon
- Pat the salmon dry: Especially when using previously frozen fillets, removing excess moisture helps the fish sear and crisp properly.
- Leave the skin on while cooking: The skin helps the fillet stay intact and makes flipping easier.
- Don’t force a flip: If the fish sticks to the pan, give it another minute; it will release naturally as the crust sets.
Storage and Reheating Instructions
- Storage: Best served the day it’s made. Leftovers can be stored in the refrigerator for up to 3 days in an airtight container.
- Reheating: Reheat gently on low heat to avoid drying the salmon. Use a 300°F oven or toaster oven and warm until heated through, about 10–15 minutes.
Easy Salmon Recipes to try!
- Sweet and sour salmon
- Hoisin-glazed salmon and veggies in foil
- Easy teriyaki salmon
- Easy Thai salmon
- Brown sugar chipotle salmon
- Honey sriracha salmon
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Blackened Salmon with Lime Butter Sauce
Ingredients
- 1 tablespoon olive oil
- 4 salmon fillets
- homemade blackening seasoning (or 2–3 tbsp store-bought)
- fresh parsley or cilantro for serving (optional)
Lime Butter
- 2 tablespoons unsalted butter, melted
- 1 1/2 teaspoons lime zest
- 1 teaspoon garlic, minced
- salt and pepper to taste
Homemade Blackening Seasoning
- 1/2 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
Instructions
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Pat the salmon fillets dry and rub each fillet with the blackening seasoning.
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Heat olive oil in a large skillet over medium-high heat. When the pan is hot, add salmon with the seasoned side down. Cook about 3–4 minutes per side until a dark crust forms.
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Spoon the lime butter over the cooked salmon and serve immediately.
Homemade Blackening Seasoning
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Combine all seasoning ingredients in a small bowl and mix thoroughly.
Lime Butter
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Whisk melted butter with lime zest, minced garlic, salt, and pepper in a small bowl.
Nutrition Information
Carbohydrates: 4g
Protein: 35g
Fat: 20g
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