Looking for a quick, flavorful dinner that delivers restaurant-quality taste in under 30 minutes? This blackened salmon recipe is flavorful, savory, and super easy to make on a weeknight. With its crispy crust and tender center, it’s a seafood dish you’ll want to make again and again.

I make this salmon when I need something fast but satisfying (with healthy fats), and it’s always a favorite. The mix of spices adds just the right amount of heat and flavor. If you’re a seafood lover, be sure to check out my other easy pescatarian meals, such as my Baked Salmon Sushi Cups, Maple Mustard Glazed Cod or Spicy Shrimp Tacos.

Why You’ll Love This Recipe

Full of flavor from pantry spices and a touch of brown sugar.
Cooks quickly – only about 10 minutes in the pan.
Great for meal prep or an easy dinner with minimal cleanup.
Versatile enough to pair with salad, rice, or veggies.

Ingredients

Salmon Fillets: Skin-on, boneless fillets give a crisp texture on one side and help hold the fish together while cooking. Salmon is rich in omega-3s and makes a satisfying, protein-packed meal.
Olive Oil: Used for pan-frying, it helps form the signature crispy crust. A heart-healthy fat that brings out the flavors of the seasoning.
Salt: Enhances the natural flavors of the salmon and balances the sweetness of the brown sugar.
Black Pepper: Adds a hint of heat and sharpness to round out the spice blend.
Garlic Powder: Garlic powder adds a deep, savory flavor that enhances the natural richness of the salmon. It blends smoothly with the other spices to create a well-rounded, flavorful crust without the sharp bite of fresh garlic.
Smoked Paprika: Smoked paprika adds a rich, smoky depth and subtle sweetness that enhances the blackened crust and complements the salmon’s natural flavor.
Dried Herbs (Oregano and Thyme): These herbs add a light earthiness and aromatic touch that complements the fish beautifully.
Brown Sugar: Slight sweetness helps balance the spices and creates a slightly caramelized crust when seared.

Substitutions and Additions

Butter for Olive Oil: If you want a richer flavor, swap out olive oil for unsalted butter or a mix of both.
Cayenne Pepper: Add 1/4 teaspoon to the spice mix for extra heat if you like things spicy.
Fresh Herbs: Sprinkle chopped fresh parsley or dill on top right before serving for a burst of freshness.
Lime or Lemon Zest: For more citrus punch, add zest to the spice mix or finish with a wedge.

Step by Step Instructions

Mix The Seasoning

In a small bowl, combine salt, pepper, garlic powder, smoked paprika, dried oregano, thyme, and brown sugar. Stir everything together until evenly mixed.

Season the Salmon

Pat your salmon dry. Roll each piece in the spice mixture until fully coated on all sides. Press gently so the mixture sticks well to the fish.

Sear the Salmon

Heat olive oil in a frying pan over medium-high heat. Place the salmon skin-side up in the pan and sear for about 4 minutes, or until a crisp crust forms.

Finish Cooking

Flip the salmon skin-side down, reduce the heat to low, cover the pan with a lid, and cook for an additional 3 minutes (or a few minutes more, depending on the thickness of your salmon fillets). This allows the salmon to steam slightly while finishing through.

Serve

Plate immediately with lemon or lime wedges, fresh herbs, or your favorite dipping sauce.

Tips and Notes

Don’t Skip the Drying Step: Patting the salmon dry before seasoning ensures the spices stick better and creates a crispier crust.
Use a Nonstick or Cast Iron Pan: These pans hold heat well and prevent the fish from sticking.
Watch the Heat: Medium-high is perfect for searing, but turn it down after flipping to avoid burning the sugar in the spice mix.
Let the Salmon Rest: A quick 2-minute rest after cooking helps keep it juicy.

Serving Suggestions

Serve over a bed of cilantro-lime rice with roasted veggies.
Try it in tacos with avocado crema and shredded cabbage.
Add to a hearty salad with quinoa, spinach, and citrus vinaigrette.
Pair with creamy mashed potatoes and garlic green beans for a comfort-food twist.
Wine Pairing: A crisp white wine like Sauvignon Blanc or a light Pinot Noir works well with the salmon seasoning.

Storage and Reheating Instructions

Let leftovers cool completely before storing in an airtight container in the fridge for up to 3 days.
To reheat, warm gently in a skillet over low heat or in the microwave at 50% power to avoid drying out.
You can also enjoy it cold over salads or in wraps.