Blackened Salmon Recipe

Pat and season fillets

Pat the salmon fillets dry with paper towels. Using a sharp knife, check for and remove any pin bones. Season both sides lightly with the kosher salt and black pepper.

Make blackening spice

In a small bowl combine paprika, onion powder, garlic powder, dried thyme, cayenne pepper, ground cumin, and 1/2 teaspoon additional kosher salt if desired. Stir until evenly mixed. Taste a tiny pinch to confirm heat level and adjust cayenne if needed.

Apply spice to salmon

Sprinkle and press the blackening spice evenly onto the skinless or skin-side-up surface of each fillet so there is a thick, even coating. Lightly rub a bit of spice onto the edges. Do not overdress the flesh side — most spice should be on the side that will contact the pan for the charred crust.

Heat pan

Place a heavy-bottomed skillet or cast-iron pan over medium-high to high heat. Let it heat 2–3 minutes until very hot but not smoking. Add the neutral oil and swirl to coat the pan.

Sear salmon

Add the salmon fillets to the hot pan, spice-side down first (if skin-on, start skin-side down). Press gently for 10–15 seconds to ensure full contact with the pan. Sear without moving for 2½–3½ minutes, until a dark, nearly blackened crust has formed. Adjust time depending on fillet thickness and heat.

Flip and finish

Flip the fillets carefully with a spatula. Add the butter to the pan; once it melts and foams, spoon the butter over the top of the fillets while the salmon cooks on the second side. Cook 1½–3 minutes more for medium (internal temp 125–130°F / 52–54°C) or longer for well done (135–145°F / 57–63°C). Total cook time will be about 4–6 minutes for medium depending on thickness.

Rest

Remove the salmon to a warm platter and let rest 3–4 minutes; residual heat will carry it to final temperature and juices will redistribute.

Squeeze the halved lemon over each fillet just before serving. Sprinkle chopped parsley or cilantro if using and serve with lemon wedges on the side.

Serve immediately with preferred sides (rice, greens, roasted vegetables, or a simple salad).