Blackened Salmon

If you want to do something to better your overall health, eating more fish rich in omega-3 fatty acids is a great first step. For example, you can eat blackened salmon.

Blackened Salmon

Eating omega-3-rich fish like salmon, tuna, herring, lake trout, sardines, and mackerel 2-3 times per week can lower your risk for heart disease, age-related eye disease, and inflammation, while improving your brain health.

Blackened Salmon

The type of omega-3’s in these fish are EPA and DHA, which are more bioavailable to the body than the ALA type found in some plant foods. But at the end of the day, it doesn’t matter how nutritious the fish is if you won’t eat it, so making it taste good is key.

Blackened Salmon Seasoning


  • 4 (4-ounce) salmon fillets, skin removed, if desired
  • 2 tablespoons olive oil
  • 2 teaspoons blackened seasoning
  • 2 teaspoons Old Bay seasoning
  • 2 teaspoons dark brown sugar


  1. Combine the blackened seasoning, Old Bay seasoning, and dark brown sugar in a small bowl. Set aside
  2. Drizzle 1 tablespoon of the oil evenly over the salmon fillets and rub in to each fillet. Then rub the fillets evenly on each side with the seasoning mixture
  3. Heat the other tablespoon of oil in a cast iron or non-stick skillet over medium-high heat. When oil is hot, add the salmon and cook for 5-6 minutes on each side or until done
  4. Makes 4 servings


  • To make sure that your oil is hot enough, drop a few drips of water into the skillet. If it is hot enough, the water should sizzle loudly in the oil.
  • The fish is ready to flip onto the other side when it easily releases from the pan when you slide a spatula under it. You should never have to force it, and you should only have to flip it once.

Nutrition facts per serving: 230 calories, 14g fat, 2g saturated fat, 0g trans fat, 600mg sodium, 2g carbs, 23g protein, 2% DV calcium, 6% DV iron.

Baked Blackened Salmon


  • 3 tablespoons canola or light olive oil
  • 1 teaspoon fine sea salt or kosher salt
  • 2-3 tablespoons Homemade Blackened Seasoning or store bought
  • 4 6-ounce salmon fillets, skin on, bones removed
  • 4 sprigs fresh thyme leaves only
  • 1 teaspoon fresh oregano leaves
  • 1 lemon zest & juice


  1. Heat the oil (to smoking) in a cast iron or similar skillet set over medium heat.
  2. While the oil heats, sprinkle the flesh side of the fillets with salt. Spread the Blackened Seasoning on a plate and press the flesh-side of the salmon into the seasoning. The salmon should have a heavy coating of seasoning
  3. When the skillet and oil are ready, remove the skillet from the heat. Press the salmon fillets, one-at-a-time (flesh side down) into the oil in the skillet. Set the skillet back over medium heat and cook about 2-3 minutes or until the salmon is blackened but not burned. Turn the salmon fillets over and continue cooking (skin side down) until the skin is crispy, 4-6 minutes
  4. Transfer the fillets to a serving platter, sprinkle with lemon zest and juice and serve immediately
  5. Enjoy!

Credit: The Cookie Rookie

Grilled Blackened Salmon



  • 1 1/2 lb. Coho salmon fillet, skin on
  • 1 tablespoon blackening spice
  • 1 tablespoon olive oil
  • Fresh lemon for garnish

Blackening Spice Mix

  • 2 tablespoons sweet paprika
  • 2 tablespoons kosher salt
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 2 teaspoons cayenne
  • 1 1/2 teaspoons white pepper
  • 2 teaspoons black pepper
  • 1 teaspoon dried thyme leaves
  • 1 teaspoon dried oregano leaves


  • Combine ingredients for Blackening Spice Mix. Keep unused portion in a sealable jar for another use
  • Preheat grill to high heat for 15 minutes and then adjust to medium heat
  • Combine 1 tablespoon of olive oil and 1 tablespoon of blackening spice to make a slurry. Slather the blackening slurry onto the Coho salmon
  • Place the salmon on the grill skin side down, cook for 7-10 minutes, or to desired doneness
  • Flip and continue cooking for an additional 5 minutes or until salmon is cooked through to 140 degrees
  • Serve with a lemon wedge

Credit: New Seasons Market

Blackened Salmon Tacos


  • 2 salmon filets, thawed
  • 1/4 tsp crushed garlic
  • 1/4 tsp oregano
  • 1/4 tsp paprika
  • 1/8 tsp cayenne
  • 1 tsp black pepper
  • 1/8 tsp sea salt
  • 4 corn tortillas
  • 1 cup shredded red cabbage
  • 1/4 cup corn, canned
  • 1 Tbsp cilantro (optional)


  1. Preheat oven to 425 degrees
  2. Mix the garlic, oregano, cayenne, paprika, pepper, and salt together
  3. Place the salmon filets on an oiled baking sheet. Brush the seasoning mix over the filets and bake for about 30 minutes (or until fully cooked and flaky)
  4. While the salmon is cooking, heat up the tortillas on a pan or in the microwave (to desired amount). Top each tortilla with shredded red cabbage, corn, and cilantro
  5. Add sliced salmon to each taco, serve and enjoy!

Credit: Jar of Lemons

Blackened Salmon in Oven


  • 4 Sizzlefish Salmon Fillets
  • Olive Oil
  • 1 TBSP Paprika
  • 2 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 tsp Dried Thyme
  • 1 tsp Dried Oregano
  • 1 tsp Kosher Salt
  • ½ tsp Cayenne Pepper
  • ¼ tsp Ground Black Pepper


  1. Remove the salmon fillets from the refrigerator about 20 minutes prior to preparing
  2. Preheat the oven to 400°. Line a baking sheet with parchment paper
  3. In a small bowl, combine the spices and herbs for the blackening seasoning
  4. Place the salmon fillets on the parchment lined baking sheet. Pat the fillets dry with a paper towel
  5. Lightly oil the salmon with olive oil. Rub the oil on the fillets to form an even coat. You can either dip the meat side of the salmon fillets in the blackening seasoning or you can sprinkle it over the fillets evenly; depending on how thick you want the seasoning on the fillets. If you want more seasoning on your fillets, you can coat both sides
  6. Bake the fillets skin side down for 12-15 minutes or until the salmon is firm and cooked through. Serve warm

Credit: Sizzle Fish

Blackened Salmon Pasta


  • 2-4 Salmon Filets
  • 12 oz fettuccine noodles
  • 8 oz lobster, crab, or shrimp
  • 4 tbs butter
  • 1 tbs flour
  • 2 cups heavy cream
  • 2 cups parmesan cheese
  • 1/2 cup havarti cheese
  • 1/2 shallot
  • 1 tbs minced garlic
  • To taste tony’s creole seasoning
  • To taste emeril’s seence creole seasoning
  • To taste salt, pepper, garlic, chili powder


  1. Boil your noodles per box instructions. (Make sure to salt your pasta water thoroughly)
  2. Once noodles are done, strain and set aside and add a little olive oil or butter to ensure they don’t stick together
  3. Begin by making your Alfredo Sauce
  4. Add 4 tbs of butter to your pot. Once the butter begins to melt, add in your diced shallots and minced garlic and cook until fragrant
  5. Next, add 1 tbs of flour (this is optional but it’ll help thicken your Alfredo sauce a bit) – Cook this mixture for 2-3 minutes to cook off the flour taste. Next, add in your heavy cream and bring to a boil
  6. Whisk thoroughly to ensure everything is smooth. Once it reaches a boil and a smooth consistency, add your creole seasoning a little at a time. (Taste as you go to ensure you get the proper balance of salt and spice)
  7. Now, turn the heat down to a low simmer and add in your cheese a little at a time. Mix constantly to incorporate the cheese and allow it to melt. – About 8 minutes
  8. Now, add in your lobster or crab meat and mix together. Taste for seasoning and adjust if needed
  9. In a separate frying pan, cook your salmon with the same salmon technique from previous recipes
  10. Season the salmon with salt and pepper, Tony’s and Emeril’s Essence and some chili powder. (Couple minutes per side depending on thickness.. finish in the oven if need be at 400 degrees until salmon registers 130 degrees interval temp
  11. Once the salmon is down, set it aside and begin to mix your pasta noodles with the Alfredo sauce. If it tastes too rich, add some fresh lemon juice – otherwise, mix the pasta with the sauce and plate your noodles. Then plate the salmon on top of the Alfredo pasta and top with parsley. Enjoy!

Credit: Mr. Make It Happen

Blackened Salmon Salad


For the Salad

  • ½ cup dry quinoa, rinsed
  • 1 bunch kale, roughly chopped, veins removed
  • 2 Tbsp. pepitas seeds
  • 2 Tbsp. golden raisins
  • 1 cup blueberries
  • 1 cup blueberries
  • 1 cup pomegranate arils
  • 1/2 cup Greek yogurt

For the Salmon

  • 1 tsp. brown sugar
  • ½ tsp. smoked paprika
  • ½ tsp. chili powder
  • 1 tsp. garlic powder
  • ¼ tsp. kosher salt
  • Zest of 1 lime
  • 1 lb. wild-caught salmon, sliced into 3 fillets
  • 1 Tbsp. olive oil

For the Dressing

  • 2½ Tbsp. olive oil
  • 1½ Tbsp. honey
  • 1 Tbsp. white balsamic vinegar
  • 2 cloves garlic, minced
  • Juice of 1 lemon
  • ¼ tsp. kosher salt
  • Pinch of freshly ground black pepper


  1. Cook quinoa according to package instructions in vegetable broth or water. Set aside
  2. Whisk dressing ingredients together
  3. Place kale in a large bowl. Pour 1/2 of the dressing over top. Massage the dressing into the kale leaves. This helps to tenderize the kale and infuses the flavor
  4. Toss in pepitas, raisins, blueberries and pomegranate arils. Set aside
  5. Combine sugar, smoked paprika, chili powder, garlic powder, ¼ tsp. salt and lime zest in a small bowl. Mix to combine
  6. Rub spice mixture evenly on salmon
  7. Heat oil in a large cast iron or nonstick skillet over medium-high. Add salmon, skin side-down, and cook 4 to 5 minutes. Carefully flip salmon over and cook 2-3 minutes. Transfer to a plate
  8. Divide kale salad and quinoa among 3 plates or shallow bowls. Top with sliced avocado
  9. Add 1 salmon fillet to each bowl. Add a spoonful of Greek yogurt and a small drizzle on olive oil to the top of each fillet. The yogurt adds a cool creamy element to the smokey blackened salmon

Credit: Heinens

Blackened Salmon with Cream Sauce


  • 2 6 ounce coho salmon fillets or your favorite salmon or other fish
  • 2 tablespoons blackening seasoning
  • 1 tablespoon olive oil
  • 3 ounces heavy cream
  • 1 ounce gorgonzola crumbles ( you may use more crumbles if you like a more intense flavor or sub bleu cheese crumbles)
  • 1 teaspoon chopped Italian parsley for garnish or other leafy green
  • Gorgonzola crumbles to garnish optional


  1. Remove skin from salmon fillets
  2. Pat dry salmon and liberally sprinkle blackening seasonings on top of each fillet. Press down gently on seasonings so they don’t fall off
  3. Heat skillet
  4. When skillet is hot carefully add olive oil and salmon, seasoning side down. Do not touch the salmon for 2 minutes (make sure to have the fan on)
  5. After two minutes check the salmon by gently turning it over to see if you have enough color on the fish
  6. Saute the other side for 2 minutes then place salmon in a shallow baking dish with a little water in the bottom of the dish
  7. bake salmon for 12-15 minutes at 350 degrees

Gorgonzola Cream

  1. Place cream in a small sauce pan and heat to a light boil, reduce heat to simmer
  2. Add gorgonzola crumbles to sauce allowing them to melt into the cream
  3. If sauce appears to thick add a few drops of water or additional cream
  4. When Salmon is done spoon sauce over the middle of the fish and garnish with parsley and gorgonzola crumbles
  5. Serve immediately and enjoy!

Credit: Ask Chef Dennis

Blackened Salmon with Mango Salsa


  • 2 salmon fillets (skin on or off – doesn’t matter)
  • 2 teaspoons Spice Rub
  • 1 pound mango, diced (3 cups)
  • 2 jalapeños, ribs and seeds removed, minced
  • 1 cup cucumber, diced
  • 1/2 cup red onion, finely diced
  • 2 limes, juiced
  • 1/2 cup cilantro, chopped


  1. For the mango salsa, combine all the above ingredients except for the salmon + spice rub to a medium bowl and stir to combine. Season with salt and pepper to taste!
  2. For the salmon, heat a large, non stick saute pan over medium – medium high heat with some high heat oil (avocado or coconut work great!)
  3. If using skinless salmon, season both sides of each fillet with 1/2 teaspoon of spice rub. If using skin on salmon, season the skinless side with 1/2 teaspoon of spice rub (we will season the other side later)
  4. When your pan is hot, cook the salmon until each side has blackened and the salmon is just cooked through. If using skin on salmon, cook the skin side down for just a minute or two first, flip the salmon, remove the skin (it should peel off very easily) and season that side with your remaining 1/2 teaspoon of rub
  5. Once the salmon has blackened, flip to your freshly seasoned side until just blackened and cooked through.
  6. I serve the salmon over a bed of rice and top with lots of mango salsa!

Credit: The Garlic Diaries

Blackened Salmon and Beans

In this recipe for blackened salmon, Bush’s Beans, to pair with their Honey Chipotle Grillin’ Beans, do combine both sweet and savory flavors for a dish that is sure to satisfy.


  • 2 teaspoons blackened seasoning
  • 2 teaspoons Old Bay seasoning
  • 2 teaspoons dark brown sugar
  • 2 tablespoons olive oil, divided
  • 4 (4 ounce) salmon fillets
  • 1 can (21.5 ounce) Bush’s Honey Chipotle Grillin’ Beans
  • Salad greens, optional


  1. Combine blackened seasoning, Old Bay, and brown sugar in a small bowl and set aside
  2. Drizzle one tablespoon of the olive oil evenly over the 4 pieces of salmon and use a basting brush to coat
  3. Rub salmon fillets evenly on both sides with the seasoning mixture
  4. Heat remaining tablespoon of oil in a large nonstick skillet over medium-high heat
  5. Add salmon fillets and cook for 4-5 minutes on each side, or until done
  6. Serve with Bush’s Honey Chipotle Grillin’ Beans and green salad (if desired) and enjoy!

Yield: 4 servings

Nutrition facts per serving: 520 calories, 22g fat, 3.5g saturated fat, 0g trans fat, 75mg cholesterol, 1220mg sodium, 416mg potassium, 43g carbs, 7g fiber, 32g protein, 22g sugars.

Blackened Cajun Salmon


  • 2 boneless salmon fillets
  • 2 tsp cayenne pepper* (less for more mild)
  • 1 tbsp ground paprika
  • ¼ tsp ground black pepper
  • ½ tsp salt
  • 1 tsp garlic powder
  • ¼ tsp dried oregano
  • ¼ tsp dried basil
  • Fresh coarsely ground black pepper for extra flavor
  • ¼ cup + 1 tbsp olive oil


  1. Combine all spices in a small bowl
  2. Place the salmon in a dish and cover with olive oil
  3. Sprinkle the spices over the salmon and use a brush to coat. Do both sides if skinless
  4. Cover and chill for at least 1 hour
  5. Grind fresh black pepper over the fillets
  6. Heat 1 tbsp olive oil in a cast iron skillet over medium heat and place salmon skin side down
  7. Cook both sides for 7 minutes, until the skin flakes off easily with a fork

Credit: My San Fransisco Kitchen

Blackened Stuffed Salmon


  • 4 oz Salmon Fillets, skin removed
  • 4 oz of Cream Cheese
  • 1/2 cup Lump Crab
  • 1/2 cup Small Salad Shrimp
  • 2 TB chives
  • Season w/ Salt & Pepper
  • 2 TB Blackened Seasoning
  • 1/ 2 cup Olive Oil
  • Medium Cast Iron or skillet


  1. Preheat Pan on medium heat, then add olive oil
  2. In a medium size bowl, Combine all ingredients, except Blacken seasoning
  3. Lay fillets flat season with Blackened Seasoning on both sides
  4. On one fillet take 2 spoonfuls of the cream cheese mixture and gently spread it evenly across the salmon fillet
  5. Place to second fillet on top and gently press down..and season outside with Blackened Seasoning
  6. Place in hot skillet, salmon will for 5 to 7 mins on each size depending on how big it thick your fillets are.
  7. Once done …can dress with a squeeze of lemon and enjoy!

Credit: KSAT

Broiled Blackened Salmon


  • 4 (6-8-ounce) farm-raised salmon filets, skin removed
  • 2-3 tablespoons melted butter

For Creole Sauce

  • ½ cup ketchup
  • 1 tablespoon Kraft mayonnaise
  • ½ tablespoon French’s yellow mustard
  • ¹/8 cup white wine vinegar, with no more than 5% acid
  • Red Cayenne pepper to taste


How to make Creole Sauce

  • Whisk all ingredients together until well-blended and smooth

Yield: about 1 cup.

  • Preheat broiler
  • Roll each salmon filet on all sides in melted butter
  • Place on broiler pan rack
  • Season both sides generously with seasoning, patting in by hand
  • Place pan six inches from heat and broil 5-7 minutes on one side then turn and broil 5-7 minutes on the other side until done
  • Serve with Creole Sauce

Yield: 4 servings.

Credit: Mismag

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