{"id":2228,"date":"2026-05-28T23:01:59","date_gmt":"2026-05-28T23:01:59","guid":{"rendered":"https:\/\/wordpress.cherrychapters.com\/gentlesimmer\/?p=2228"},"modified":"2026-05-28T23:02:00","modified_gmt":"2026-05-28T23:02:00","slug":"cajun-blackened-salmon-bold-smoky-10-minutes","status":"publish","type":"post","link":"https:\/\/wordpress.cherrychapters.com\/gentlesimmer\/2026\/05\/28\/cajun-blackened-salmon-bold-smoky-10-minutes\/","title":{"rendered":"Cajun Blackened Salmon: Bold, Smoky, 10 Minutes"},"content":{"rendered":"\n<p>Salmon in 10 minutes? Yes. Salmon this good? Also yes.<\/p>\n\n\n\n<p>Cajun spices. Screaming-hot cast iron. A dark, smoky crust. Buttery, flaky inside. 10 minutes. No marinating. No fuss. Just heat and eat.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Ingredients<\/h2>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"1024\" src=\"https:\/\/cdn.goodlighttravel.com\/sites\/15\/2026\/05\/hf_20260528_032014_0b2b70b0-b3e6-4393-a1cd-c189aedf38c6-1024x1024.png\" alt=\"\" class=\"wp-image-2330\" srcset=\"https:\/\/cdn.goodlighttravel.com\/sites\/15\/2026\/05\/hf_20260528_032014_0b2b70b0-b3e6-4393-a1cd-c189aedf38c6-1024x1024.png 1024w, https:\/\/cdn.goodlighttravel.com\/sites\/15\/2026\/05\/hf_20260528_032014_0b2b70b0-b3e6-4393-a1cd-c189aedf38c6-300x300.png 300w, https:\/\/cdn.goodlighttravel.com\/sites\/15\/2026\/05\/hf_20260528_032014_0b2b70b0-b3e6-4393-a1cd-c189aedf38c6-150x150.png 150w, https:\/\/cdn.goodlighttravel.com\/sites\/15\/2026\/05\/hf_20260528_032014_0b2b70b0-b3e6-4393-a1cd-c189aedf38c6-768x768.png 768w, https:\/\/cdn.goodlighttravel.com\/sites\/15\/2026\/05\/hf_20260528_032014_0b2b70b0-b3e6-4393-a1cd-c189aedf38c6-1536x1536.png 1536w, https:\/\/cdn.goodlighttravel.com\/sites\/15\/2026\/05\/hf_20260528_032014_0b2b70b0-b3e6-4393-a1cd-c189aedf38c6.png 2048w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p><em>Serves 4.<\/em><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>4 salmon fillets (6 oz each, skin on or off)<\/li>\n\n\n\n<li>2 tbsp butter or high smoke-point oil<\/li>\n\n\n\n<li>Lemon wedges for serving<\/li>\n\n\n\n<li>Fresh parsley for garnish<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Cajun Blackening Seasoning:<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 tbsp paprika<\/li>\n\n\n\n<li>1 tsp garlic powder<\/li>\n\n\n\n<li>1 tsp onion powder<\/li>\n\n\n\n<li>1 tsp dried thyme<\/li>\n\n\n\n<li>1 tsp dried oregano<\/li>\n\n\n\n<li>\u00bd tsp cayenne pepper (less for mild, more for brave)<\/li>\n\n\n\n<li>1 tsp black pepper<\/li>\n\n\n\n<li>1 tsp salt<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Step-by-Step Instructions<\/h2>\n\n\n\n<h3 class=\"wp-block-heading\">Step 1: Make the Seasoning<\/h3>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Mix all seasoning ingredients in a small bowl.<\/li>\n<\/ol>\n\n\n\n<h3 class=\"wp-block-heading\">Step 2: Season the Salmon<\/h3>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Pat salmon fillets completely dry with paper towels.<\/li>\n\n\n\n<li>Generously coat the flesh side with Cajun seasoning. Press to adhere.<\/li>\n<\/ol>\n\n\n\n<h3 class=\"wp-block-heading\">Step 3: Heat the Skillet<\/h3>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Heat a cast iron skillet over medium-high heat until screaming hot (3-5 minutes).<\/li>\n\n\n\n<li>Add butter or oil. It should shimmer immediately.<\/li>\n<\/ol>\n\n\n\n<h3 class=\"wp-block-heading\">Step 4: Blacken the Salmon<\/h3>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Place salmon in skillet seasoned-side down. Don&#8217;t overcrowd (cook in batches if needed).<\/li>\n\n\n\n<li>Cook 3-4 minutes until dark crust forms. Flip.<\/li>\n\n\n\n<li>Cook 2-3 minutes more for medium (internal temp 130-135\u00b0F) or 3-4 minutes for well done (145\u00b0F).<\/li>\n<\/ol>\n\n\n\n<h3 class=\"wp-block-heading\">Step 5: Serve<\/h3>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Squeeze lemon over salmon. Garnish with parsley. Serve immediately.<\/li>\n<\/ol>\n\n\n\n<h2 class=\"wp-block-heading\">Summary<\/h2>\n\n\n\n<p><strong>Prep Time:<\/strong> 5 minutes | <strong>Cook Time:<\/strong> 5-7 minutes | <strong>Total Time:<\/strong> 10-12 minutes<\/p>\n\n\n\n<p><strong>Yield:<\/strong> 4 servings<\/p>\n\n\n\n<p><strong>Difficulty:<\/strong> Easy<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Storage Notes<\/h2>\n\n\n\n<h3 class=\"wp-block-heading\">Best Fresh:<\/h3>\n\n\n\n<p>Salmon is best eaten immediately. Leftovers are still tasty but less crispy.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Reheat:<\/h3>\n\n\n\n<p>Skillet over medium heat for 2-3 minutes per side. Microwave not recommended.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Pro Tip:<\/h3>\n\n\n\n<p>Cast iron is essential. Non-stick pans can&#8217;t handle the high heat needed for blackening.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"1024\" src=\"https:\/\/cdn.goodlighttravel.com\/sites\/15\/2026\/05\/hf_20260526_060422_64d3e8ce-dec8-458d-bf63-7bdadd733e26-1024x1024.png\" alt=\"\" class=\"wp-image-2331\" srcset=\"https:\/\/cdn.goodlighttravel.com\/sites\/15\/2026\/05\/hf_20260526_060422_64d3e8ce-dec8-458d-bf63-7bdadd733e26-1024x1024.png 1024w, https:\/\/cdn.goodlighttravel.com\/sites\/15\/2026\/05\/hf_20260526_060422_64d3e8ce-dec8-458d-bf63-7bdadd733e26-300x300.png 300w, https:\/\/cdn.goodlighttravel.com\/sites\/15\/2026\/05\/hf_20260526_060422_64d3e8ce-dec8-458d-bf63-7bdadd733e26-150x150.png 150w, https:\/\/cdn.goodlighttravel.com\/sites\/15\/2026\/05\/hf_20260526_060422_64d3e8ce-dec8-458d-bf63-7bdadd733e26-768x768.png 768w, https:\/\/cdn.goodlighttravel.com\/sites\/15\/2026\/05\/hf_20260526_060422_64d3e8ce-dec8-458d-bf63-7bdadd733e26-1536x1536.png 1536w, https:\/\/cdn.goodlighttravel.com\/sites\/15\/2026\/05\/hf_20260526_060422_64d3e8ce-dec8-458d-bf63-7bdadd733e26.png 2048w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>Bold Cajun spices. Smoky blackened crust. Buttery, flaky salmon. 10 minutes. One cast iron skillet. Restaurant magic at home.<\/p>\n","protected":false},"author":1,"featured_media":2329,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7],"tags":[1977,1979,1978,1981,1983,1982,1984,1980],"class_list":["post-2228","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-quick_meals","tag-blackened-salmon","tag-blackened-salmon-recipe","tag-cajun-salmon","tag-cast-iron-salmon","tag-easy-salmon-dinner","tag-keto-salmon","tag-low-carb-salmon","tag-spicy-salmon"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Cajun Blackened Salmon: Bold, Smoky, 10 Minutes - Gentle Simmer<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/wordpress.cherrychapters.com\/gentlesimmer\/2026\/05\/28\/cajun-blackened-salmon-bold-smoky-10-minutes\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Cajun Blackened Salmon: Bold, Smoky, 10 Minutes - Gentle Simmer\" \/>\n<meta property=\"og:description\" content=\"Bold Cajun spices. 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