Cajun Blackened Salmon Fillets
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Cajun Blackened Salmon Fillets

20 min 4 servings Easy
Blackened salmon is one of the quickest and most flavorful ways to cook fish. A generous coating of Cajun spices is seared in a smoking-hot cast iron skillet, creating a dramatic dark crust with layers of heat, while the salmon inside remains perfectly pink and flaky.

Instructions

1

Season the salmon

Pat salmon fillets dry. Brush all surfaces with melted butter. Mix all Cajun spice ingredients and press the seasoning firmly onto the flesh side of each fillet.

2

Heat the skillet

Heat a cast iron skillet over high heat until it is smoking hot — this takes about 5 minutes. Add a thin layer of high-heat oil.

Pro tip: Open a window and turn on the exhaust fan — blackening creates a lot of smoke, which is normal and expected.

3

Sear flesh side down

Place salmon fillets seasoned-side down in the smoking skillet. Cook for 3-4 minutes without moving until a dark, blackened crust forms.

4

Flip and finish

Flip carefully. Cook skin-side down for another 3-4 minutes until the salmon is cooked to your preference. For medium, pull at 135°F internal.

5

Serve

Rest for 2 minutes. Serve with lemon wedges and your favorite sauce.

Serving Suggestions

Serve over rice with a squeeze of lemon and a drizzle of remoulade sauce. The contrast between the spicy crust and rich salmon is extraordinary.

Nutrition per serving

340

Calories

36g

Protein

20g

Fat

2g

Carbs