Blackened Salmon Recipe

Pat dry and season

Remove salmon from refrigerator 15–20 minutes before cooking to come closer to room temperature. Pat fillets dry thoroughly with paper towels. Lightly sprinkle kosher salt and black pepper on both sides of each fillet (use the listed amounts distributed evenly).

In a small bowl, combine paprika, onion powder, garlic powder, dried thyme, dried oregano, cayenne pepper, ground cumin, and brown sugar. Mix thoroughly so the spices are evenly distributed.

Taste a pinch of the rub (optional) to check heat level; adjust cayenne if you want less or more heat. Set the rub aside.

Brush a thin film of melted butter on both sides of each salmon fillet (reserve remaining butter for cooking). Press a generous, even coating of the blackening spice rub onto the top (flesh) side and the sides of each fillet. If fillets are skin-on and you prefer less char on the skin, leave skin side lightly buttered and only lightly season the skin.

Heat a large cast-iron skillet or heavy-bottomed frying pan over medium-high to high heat until very hot (about 3–5 minutes). Add the vegetable oil and swirl to coat the pan. The oil should shimmer but not smoke heavily.

Add 1 tablespoon of the remaining melted butter to the pan (reserve the other tablespoon to finish). Gently lay each salmon fillet spice-side down into the hot pan, taking care not to crowd — cook in batches if necessary. Press gently for a few seconds so the spice rub makes full contact with the pan.

Cook without moving for 2.5–4 minutes, until a deep dark brown/black crust forms and the fish releases easily from the pan. Exact time depends on fillet thickness and pan temperature. For 1-inch-thick fillets this is usually ~3 minutes.

Flip the fillets using a spatula. Add the remaining 1 tablespoon butter to the pan and spoon melted butter over the top of the salmon as it finishes cooking. Cook on the second side for 2–4 minutes until the internal temperature reaches 120–125°F (49–52°C) for medium-rare to medium, or 135°F (57°C) for more well done. Total cook time usually 5–8 minutes depending on thickness.

If fillets are thick and crust forms before inside cooks, reduce heat to medium and finish in pan, or transfer to a preheated 375°F (190°C) oven for 3–6 minutes to finish to desired doneness.

Transfer cooked salmon to a plate or cutting board and let rest 3–5 minutes to allow juices to redistribute. This helps preserve moistness.

Squeeze lemon wedges over each fillet and sprinkle with chopped fresh parsley if using. Serve immediately.

Suggested accompaniments: rice, roasted vegetables, a simple green salad, or creamy grits.