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Quick Blackened Cajun Salmon with Lemon Butter Sauce

A close-up of a perfectly cooked piece of blackened salmon topped with fresh parsley and resting in butter sauce.
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Prepare flavorful, restaurant-quality blackened salmon fillets quickly. This recipe uses a simple homemade spice blend to create a deep, smoky crust while keeping the fish moist.

Ingredients

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  • 4 (6 oz) salmon fillets, skin on or off
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon cayenne pepper (adjust to taste)
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fresh parsley, chopped (for garnish)

Instructions

  1. Mix all dry spices (salt, pepper, paprika, garlic powder, onion powder, oregano, thyme, cayenne) in a small bowl to create the blackening spice blend.
  2. Pat the salmon fillets completely dry using paper towels. This helps achieve a good sear.
  3. Generously coat all sides of each salmon fillet with the blackening spice blend, pressing it gently onto the fish.
  4. Heat the olive oil in a large, heavy-bottomed skillet (cast iron works best) over medium-high heat until it shimmers.
  5. Carefully place the seasoned salmon fillets presentation-side down (if skinless) or skin-side down (if skin-on) into the hot skillet. Do not overcrowd the pan; cook in batches if necessary.
  6. Sear the salmon undisturbed for 3 to 4 minutes until a dark crust forms.
  7. Flip the fillets. Immediately add the butter to the pan around the fish. As the butter melts, spoon the melted butter over the top of the salmon for 2 to 3 minutes until the internal temperature reaches 145 degrees Fahrenheit or the fish flakes easily with a fork.
  8. Remove the salmon from the skillet. Squeeze fresh lemon juice over the fillets immediately.
  9. Garnish with fresh parsley before serving.

Notes

  • For the best crust, ensure your skillet is very hot before adding the fish.
  • If you prefer a sauce, melt 2 tablespoons of butter with 1 teaspoon of Dijon mustard and 1 teaspoon of fresh dill after removing the fish, then drizzle over the top.
  • This method works well for other firm white fish like cod or snapper.

Nutrition

Find it online: https://tastytipster.com/blackened-salmon-recipe-quick-cajun-dinner/