Cajun Blackened Salmon: Bold, Smoky, 10 Minutes

Salmon in 10 minutes? Yes. Salmon this good? Also yes.

Cajun spices. Screaming-hot cast iron. A dark, smoky crust. Buttery, flaky inside. 10 minutes. No marinating. No fuss. Just heat and eat.

Ingredients

Serves 4.

• 4 salmon fillets (6 oz each, skin on or off)
• 2 tbsp butter or high smoke-point oil
• Lemon wedges for serving
• Fresh parsley for garnish

Cajun Blackening Seasoning:

• 1 tbsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried thyme
• 1 tsp dried oregano
• ½ tsp cayenne pepper (less for mild, more for brave)
• 1 tsp black pepper
• 1 tsp salt

Step-by-Step Instructions

Step 1: Make the Seasoning

1. Mix all seasoning ingredients in a small bowl.

Step 2: Season the Salmon

1. Pat salmon fillets completely dry with paper towels.
2. Generously coat the flesh side with Cajun seasoning. Press to adhere.

Step 3: Heat the Skillet

1. Heat a cast iron skillet over medium-high heat until screaming hot (3-5 minutes).
2. Add butter or oil. It should shimmer immediately.

Step 4: Blacken the Salmon

1. Place salmon in skillet seasoned-side down. Don’t overcrowd (cook in batches if needed).
2. Cook 3-4 minutes until dark crust forms. Flip.
3. Cook 2-3 minutes more for medium (internal temp 130-135°F) or 3-4 minutes for well done (145°F).

Step 5: Serve

1. Squeeze lemon over salmon. Garnish with parsley. Serve immediately.

Summary

Prep Time: 5 minutes | Cook Time: 5-7 minutes | Total Time: 10-12 minutes

Yield: 4 servings

Difficulty: Easy

Storage Notes

Best Fresh:

Salmon is best eaten immediately. Leftovers are still tasty but less crispy.

Reheat:

Skillet over medium heat for 2-3 minutes per side. Microwave not recommended.

Pro Tip:

Cast iron is essential. Non-stick pans can’t handle the high heat needed for blackening.