This blackened salmon recipe brings Cajun country to Seattle

Since moving to Seattle, I’ve taken full advantage of the incredible fresh ingredients this city offers. Growing up in a concrete jungle, far from any port or fish market, seafood wasn’t exactly my forte — crawfish season was about as close as I got to understanding the culture.

But here, with fresh fish readily available, I’ve discovered a whole new world of flavors, sweetness and textures. I love getting to know the local fishers: learning about their boats, where they fish and the stories behind the amazing ingredients they provide. It’s a connection to the world I never had before.

Once I felt comfortable navigating the bounty of the sea, I started adding my own twist. While I’ll always adore a classic cedar plank-smoked salmon with lemon — it’s a timeless favorite for a reason — have you ever tried blackening it? 

Blackening feels like a throwback to the Emeril Lagasse era, when seemingly everything was blackened. Unfortunately, I suspect a lot of people misinterpreted what that actually meant. Let’s clear something up: “Blackened” doesn’t mean “charred to a crisp.” It’s a glorious Cajun spice blend: a symphony of cayenne, garlic powder, onion powder, thyme and oregano. This magical mix, when generously applied to meat (or fish!) and seared, creates a flavorful, blackened crust that elevates anything it touches.

Salmon is the perfect candidate for this Cajun adventure. (There is salmon in Mississippi, right? Just kidding!) I coat my salmon fillets in the spice mix, transforming an everyday dish into something truly special. Blackened salmon is a versatile protein that pairs beautifully with just about any starch. For a complete meal, I highly recommend cilantro lime rice — the bright citrus notes and fresh herbs are a perfect counterpoint to the rich, spicy salmon. Or, imagine chunks of blackened salmon tossed with thick, buttery pasta. It’s divine.

So, if you’ve got some salmon in the fridge and you’re wondering what to do with it, look no further! This blackened salmon recipe is your answer.

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Blackened Salmon 

Preparation time: 5 minutes 

Cook time: 15 minutes 

Yield: 4 salmon fillets  

INGREDIENTS

• 1 tablespoon smoked paprika (reduce for milder flavor) 
• 1 teaspoon salt
• 1½ teaspoons onion powder
• 1½ teaspoons garlic powder
• ¾ teaspoon cayenne pepper
• ½ teaspoon dried oregano
• ½ teaspoon dried thyme
• 2 teaspoons light brown sugar
• 4 tablespoons unsalted butter, melted
• 4 fillet portions skin on; skin off is fine, too (keep in fridge until ready to use)
• 1 lemon

STEPS

1. Combine all spices and brown sugar into a small bowl and mix. 
2. Bush melted butter over the salmon fillets — only on the meat side, not on the skin side. Sprinkle about 1.5 tablespoons of seasoning on the fillets. 
3. Heat a large cast-iron skillet or heavy-bottomed pan over medium heat. (See tip below if using an oil pan or a nonstick pan.) Once the pan is completely hot (a droplet of water should dance on its surface), working quickly but gently, add the fillets, one at a time, flesh side down. Without disturbing the fillets, cook until the surface is blackened, 2 to 3 minutes, then carefully turn each piece of salmon over. (Note: Since we’re using a hot pan, your pan may smoke.) 
4. Continue cooking until the skin is crispy, 6 to 8 minutes. The salmon is done once it reaches an internal temperature of 145 degrees. 
5. Remove salmon from the pan and squeeze your desired amount of lemon over the fillets. You can serve with rice or noodles for a quick and simple meal!

Tip: If you have a well-seasoned cast-iron and get your pan to the right temp, the fish will lift once it’s browned. Feel free to add a teaspoon of high-heat oil to the pan if you’re worried about sticking. For coated nonstick pans, follow instructions as stated; note that your fillet may not get a deep color on them.