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
- Mix all seasoning ingredients in a small bowl.
Step 2: Season the Salmon
- Pat salmon fillets completely dry with paper towels.
- Generously coat the flesh side with Cajun seasoning. Press to adhere.
Step 3: Heat the Skillet
- Heat a cast iron skillet over medium-high heat until screaming hot (3-5 minutes).
- Add butter or oil. It should shimmer immediately.
Step 4: Blacken the Salmon
- Place salmon in skillet seasoned-side down. Don’t overcrowd (cook in batches if needed).
- Cook 3-4 minutes until dark crust forms. Flip.
- Cook 2-3 minutes more for medium (internal temp 130-135°F) or 3-4 minutes for well done (145°F).
Step 5: Serve
- 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.
