These easy, flavorful blackened salmon fillets feature lots of paprika and dried oregano, which give a deep red color and herbaceous flavor to the deeply seared crusts. Cayenne pepper adds a subtle heat that isn't overpowering. A squeeze of lemon juice adds acidity and balance to this ultra-quick blackened salmon recipe., October 2022


Credit: Photographer: Jen Causey, Food Stylist: Ali Ramee

Recipe Summary

15 mins
15 mins


Ingredient Checklist


Instructions Checklist
  • Combine paprika, oregano, garlic powder, onion powder, thyme, pepper, salt and cayenne in a small bowl. Pat salmon dry with a paper towel and rub evenly with the spice mixture.

  • Heat oil in a large cast-iron or heavy-bottomed skillet over medium heat. Add the fillets and cook, undisturbed, until starting to brown on the bottom, 3 to 5 minutes. Flip and reduce heat to medium-low. Cook, undisturbed, until the tops and bottoms of the fillets are dark brown and the fish flakes easily with a fork, 4 to 6 minutes. Serve with lemon wedges, if desired.

Nutrition Facts

1 fillet
276 calories; protein 29g; carbohydrates 3g; dietary fiber 1g; fat 16g; saturated fat 3g; mono fat 5g; poly fat 8g; cholesterol 78mg; vitamin a iu 1441IU; vitamin b3 niacin 12mg; vitamin b12 5mcg; vitamin c 1mg; vitamin e iu 3IU; folate 39mg; vitamin k 9mg; sodium 425mg; calcium 37mg; iron 2mg; magnesium 49mg; phosphorus 299mg; potassium 780mg; zinc 1mg; omega 3 fatty acid 3g; omega 6 fatty acid 1g; niacin equivalents 17mg; selenium 52mcg.