Blackened Salmon Fillets Recipe

This spice rub is amazing! I skipped the butter and simply coated the salmon with olive oil before applying the spices. The flavor was still outstanding. I opted to broil it in the oven, cooking for around 3 minutes on each side, and finished it off by squeezing fresh lemon juice over the fish before serving. Delicious!

I recently came across this recipe and it has become a favorite in my household. I've been making it almost four times a week because it is simply delicious! Through trial and error, I've discovered a few tips to enhance the dish. Firstly, make sure to skin the salmon, as the spices won't stick to the skin side if left on. Secondly, avoid putting melted butter on the salmon right after taking it out of the refrigerator, as the butter may harden and cause the spices to fall off during cooking. Instead, brush the first side with butter, sprinkle with spices, and then cook that side first before buttering and spicing the other side. Shake the pan while cooking the salmon to prevent the spices from sticking to the pan. For thicker salmon fillets, cook over medium-low heat with a lid on for about 6-7 minutes on each side until cooked through. Enjoy your meal!

Blackened Salmon is my all-time favorite, and this recipe is fantastic. I opt for olive oil instead of butter and after blackening it on the stove, I transfer the salmon to a baking sheet to finish cooking in the oven.

For those unfamiliar with how to remove the skin from salmon, here's a simple method: Place a rack in a baking dish and position the salmon with the skin side up. Slowly pour boiling water over the skin, causing it to shrivel up. After about a minute, you can easily peel the skin off. I omitted the cayenne pepper as we prefer a milder dish. Despite this adjustment, the meal was still delicious when paired with a baked potato and asparagus.

During golf trips, my friends always ask for this cajun rub. I can't understand why anyone would alter the ingredients - it's crazy good. It pairs perfectly with chicken as well. I prefer using a cast-iron skillet on an outdoor grill, even in winter. This method ensures a super hot skillet with a great smoky flavor. Just be cautious about smoke alarms indoors. For the ultimate blackened salmon, crank up the heat to the max. For extra thick salmon steaks, simply pop them in the oven at 350 for a few minutes after searing in the skillet.

I came across some comments mentioning that the dish was too spicy. I decided to adjust the spice level based on my preferences and used less cayenne pepper, adding more black pepper and reducing the amount of salt. I also included a generous amount of brown sugar for a rich caramelized flavor. Following these tweaks, the dish turned out excellent. I will definitely be making it again! I would have given it a 5-star rating if it weren't for the cayenne pepper, but the helpful suggestions from other reviewers were essential for a successful outcome. Thank you Nikki Fillipone for sharing this recipe.

Revised review: I would rate the original recipe a poor 1-2 stars at best without some modifications! The instruction to butter both sides of the salmon and then cook it butter-side down in the pan is not ideal as the butter tends to burn easily. Instead, I suggest heating a cast iron skillet and using a tablespoon of EVOO over medium heat. Cook the salmon skin-side down for 3 minutes, then flip and cook for another 4-5 minutes. Nobody wants their salmon tasting like burnt butter! You can always drizzle melted butter on top after cooking. Additionally, I recommend adding garlic powder and reducing the amount of cayenne for a more balanced flavor. By making these adjustments, you'll end up with perfect blackened salmon.

Reduce the amount of Cayenne to half, then sprinkle about two-thirds of the reduced amount on each side of the dish. Use at least half the amount of butter suggested. Prepare this recipe in a cast iron skillet on the grill side burner to prevent smoking up the house.

I coated the top side of the salmon with ghee and applied the dry rub mixture before cooking it in the air fryer skin side down at 400 degrees for 7 minutes. The result was a delicious, quick, and easy meal. I will definitely be making this dish again soon.

My husband declared that this was the finest salmon he has ever tasted! Following the advice from other reviews, I timed the addition of butter and spices perfectly and let it cook a bit longer with the lid on. I opted to reduce the cayenne pepper by half as we prefer milder flavors.

I absolutely adore this recipe! Whenever I make it, I receive compliments. I usually use less butter than the recipe calls for and swap regular salt for garlic salt, but these modifications are minor. The original flavor is simply delicious! Another method I like to use is baking the salmon in a 400°F oven for 15 minutes instead of cooking it on the stovetop. It turns out fantastic every time!

Extremely simple and incredibly delicious.

I tried the recipe with skin-on fillets and it was amazing! I swapped out onion powder for garlic powder and used cracked pepper instead of ground pepper since that's what I had available. I skipped the cayenne pepper and basil, but it still turned out delicious. I will definitely be making this again!

Quick and simple recipe that's a breeze to make!

Oh wow, this dish is fantastic! I usually cook salmon but have never been satisfied with how it turns out until now. Leaving the skin on really enhanced the flavors, and the seasoning held up perfectly. I made this two nights ago and I'm already preparing it again because it's just that delicious! I enjoy seafood and am aiming to eat more healthily, so I might experiment with different types of fish and even shrimp using this Cajun seasoning. I never tire of Cajun flavors, and I could honestly eat this dish every day. Mmmmmm.

I really enjoyed this recipe. I reduced the amount of salt in my second attempt, and I also added more red pepper. My apologies to those who found it too spicy.

Great experience! I was hesitant about trying this dish instead of my usual grilled salmon, but I was pleasantly surprised by how much I enjoyed it. I only used half the amount of red pepper, but followed the rest of the recipe exactly. It was simple to make and turned out incredibly tasty!

Delicious! The spice level was a bit too high for both me and my husband, so we'll reduce it next time. Nonetheless, the dish was super quick to make and tasted great.

I didn't have white pepper, so I omitted it without using any substitutes.

My husband and I are big fans of blackened salmon, and living in the PNW means we always have a freezer full of it. This recipe is pretty much how I always prepare it, although I use just one tablespoon of butter and a splash of EVOO. I find that medium-high heat works perfectly for me. I make my own blackened seasoning now and will never go back to buying those expensive tiny $5.00 bottles. Seriously, making your own seasoning is the way to go.