Blackened Cajun Salmon
Crispy-edged salmon fillet coated in bold Cajun spices and seared until the crust is charred and smoky. Ready in under 20 minutes for an impressive weeknight dinner.
- Total time
- 20 min
- Servings
- 2
- Calories
- 340
- Protein
- 35g
Ingredients
- 1 tbsp smoked paprika
- ½ tsp cayenne pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp dried thyme
- ½ tsp dried oregano
- ½ tsp black pepper
- ¾ tsp sea salt
- 2 fillets (6 oz each) salmon fillets, skin-on
- 1.5 tbsp butter
- ½ lemon fresh lemon
Instructions
- 1
Mix all spices in a small bowl: paprika, cayenne, garlic powder, onion powder, thyme, oregano, black pepper, and salt.
- 2
Pat salmon fillets dry with paper towels. Season both sides generously with the spice rub, pressing gently so it adheres.
- 3
Heat butter in a 12-inch cast iron skillet over medium-high heat until shimmering and just starting to smoke.
- 4
Place salmon skin-side up in the skillet. Sear for 3-4 minutes without moving until the spices form a dark, crusty coating.
- 5
Flip fillets and cook for 2-3 minutes more until the flesh is opaque and cooked through (internal temp 145°F).
- 6
Squeeze fresh lemon juice over the salmon and serve immediately.
Tools you’ll need
- 12-inch cast iron skillet
- small mixing bowl
- paper towels
- instant-read thermometer
- tongs
- cutting board
- microplane or citrus juicer
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