Flaky blackened salmon on a white plate

The Best 10-Minute Crispy-Skinned Blackened Salmon

Course: Main Course
Cuisine: Cajun, Southern
Keyword: blackened salmon
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4
Author: Caroline Lindsey
This easy 10-minute stovetop blackened salmon with shatteringly crispy skin is the best salmon recipe I know! It’s coated in a spicy blend of Cajun spices and pan seared in a cast iron skillet. One you know how to make this simple, healthy seafood dinner, you’ll never look back. Make it a meal by serving with a salad or some Southern sides! Low carb, keto, and paleo.
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  • 4 4-oz. salmon fillets descaled, if necessary
  • 2 tbsp butter
  • 3 tbsp homemade blackened seasoning or use recipe below
  • 2 tbsp olive oil

Blackened seasoning

  • 2 tsp paprika or smoked paprika
  • 1 tsp chili powder
  • 1 tsp kosher salt
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1/2 tsp onion powder
  • 1/2 tsp black pepper
  • 1/4 to 1/2 tsp cayenne pepper to taste


  • Mix together blackened seasoning spices in a small bowl, or use a few tablespoons of homemade blackened seasoning
  • Descale salmon fillets if necessary. Pat salmon fillets dry on both side with paper towels. This helps the skin get crispy!
  • Melt butter in the microwave for 30 seconds. Drizzle or brush butter over the fleshy side of the salmon fillets, and make sure the fleshy side is fully coated. I usually flip them over to mop up any melted butter that dripped off the sides onto the dish. You do not need to coat the skin side with butter (but it won't hurt anything either).
  • Sprinkle blackened seasoning over the butter-coated fleshy side of the salmon fillets until fully coated, and pat down with dry fingers to make sure the spices adhere to the fish.
  • Preheat a cast iron skillet over medium. Although tempting, don't preheat over high, or you will burn your spices! Medium will be plenty hot for this. Once hot, add about 1 tbsp olive oil.
  • Place salmon fillets fleshy-side down in the cast iron skillet and cook for 2-3 minutes without moving, or until spices are nice and toasty brown-black. Flip them over so they're skin-side down and cook for an additional 5-6 minutes. After flipping them, I like to add another tbsp or so of olive oil and swirl it around a little so it gets under the skin to help them crisp up even more. Salmon should flake easily with a fork.
  • Remove from pan and serve immediately, garnished with parsley, if desired. Enjoy that crispy skin!