Blackened Salmon Recipe

Prep salmon

Pat salmon fillets dry with paper towels. Trim any ragged edges. Score the skin lightly in two places with a sharp knife to prevent curling.

Season

Season flesh side lightly with kosher salt and black pepper (about 1/2 teaspoon salt and 1/4 teaspoon pepper per fillet). Brush both sides very lightly with olive oil to help spice adhere and promote even searing.

Apply blackening spice

Generously press 1 to 1 1/2 tablespoons of the blackening spice blend onto the flesh side of each fillet, ensuring an even coating. Tap off excess from the skin side so it doesn’t burn.

Heat pan

Place a large heavy skillet (cast-iron preferred) over medium-high heat. Add 1 tablespoon oil and heat until shimmering but not smoking — about 2–3 minutes. For a smoky char and more authentic blackening, you can preheat the pan until it just begins to smoke, then reduce heat slightly.

Sear flesh side

Place fillets flesh-side down in the hot pan (work in batches if needed). Press gently with a spatula for 10–15 seconds to ensure good contact. Sear without moving for 2–3 minutes, until a dark crust forms and the edges start to brown.

Finish on skin side

Flip fillets and add remaining 1 tablespoon oil if pan is dry. Cook skin-side down for 2–4 minutes, depending on thickness, until skin is crisp and salmon registers 120–125°F (49–52°C) for medium-rare to medium. For well done, cook to 135°F (57°C). Remove to a plate and let rest 2–3 minutes; residual heat will carry salmon to final temperature.

Mix the spellings: In a small bowl, whisk together paprika, onion powder, garlic powder, thyme, oregano, cayenne, cumin, and ground pepper until combined. This yields enough for 4 fillets and can be scaled. Taste a tiny pinch to adjust heat (add more cayenne for spice, more paprika for mildness).

Combine ingredients: In a small bowl, stir together mayonnaise, chopped pickles, minced shallot, chopped capers, lemon juice, dill (or parsley), Dijon mustard, salt, and pepper until evenly combined.

Chill and taste: Cover and refrigerate for at least 15 minutes to let flavors meld. Taste and adjust seasoning with more lemon, salt, or pepper as needed before serving.

Plate: Place a salmon fillet on each plate. Spoon a generous tablespoon of tartar sauce alongside or a small dollop on top. Garnish with a lemon wedge and sprinkle with chopped parsley if desired.

Serve: Serve immediately while salmon is hot and crusty. Leftover tartar sauce keeps covered in the refrigerator for up to 4 days.