There’s something magical about blackened salmon—that perfect blend of smoky spices and tender, flaky fish. Whether you’re craving a quick weeknight dinner or planning a special meal, these irresistible recipes will inspire your inner chef. Get ready to transform your kitchen with bold flavors and simple techniques that everyone will love!
Cajun Blackened Salmon with Avocado Salsa
Unbelievably good doesn’t even begin to cover this flavor explosion—get ready to blacken your salmon and salsa your avocado into submission! This Cajun-spiced beauty brings the heat while the cool avocado salsa keeps things refreshingly balanced. Your taste buds won’t know what hit ’em (in the best way possible).
Ingredients
– 4 wild-caught salmon fillets (6 oz each, skin-on)
– 2 tablespoons smoky paprika
– 1 tablespoon garlic powder with robust aroma
– 1 teaspoon cayenne pepper for a fiery kick
– 1 teaspoon freshly ground black pepper
– 1 teaspoon coarse sea salt
– 2 tablespoons rich extra virgin olive oil
– 2 ripe Hass avocados, diced into creamy chunks
– 1/2 cup juicy cherry tomatoes, quartered
– 1/4 cup finely chopped red onion
– 2 tablespoons freshly squeezed lime juice
– 1/4 cup chopped fresh cilantro with vibrant green notes
– 1 jalapeño pepper, seeds removed and finely diced
Instructions
1. Pat the salmon fillets completely dry with paper towels to ensure a proper sear.
2. In a small bowl, combine the smoky paprika, aromatic garlic powder, cayenne pepper, black pepper, and sea salt to create the Cajun spice blend.
3. Generously coat both sides of each salmon fillet with the spice mixture, pressing gently to adhere.
4. Heat the extra virgin olive oil in a large cast-iron skillet over medium-high heat until shimmering hot (about 2 minutes).
5. Carefully place the seasoned salmon fillets skin-side up in the hot skillet.
6. Cook undisturbed for 4 minutes until a dark crust forms on the bottom.
7. Flip the salmon using a spatula and cook for another 3-4 minutes until the internal temperature reaches 145°F.
8. While the salmon cooks, combine the diced avocados, quartered cherry tomatoes, chopped red onion, fresh lime juice, cilantro, and diced jalapeño in a medium bowl.
9. Gently toss the avocado salsa ingredients until just combined, being careful not to mash the avocados.
10. Remove the salmon from the skillet and let rest for 2 minutes before serving.
11. Top each blackened salmon fillet with a generous spoonful of the fresh avocado salsa.
Remarkably, the contrast between the crispy, spice-crusted salmon and the cool, creamy avocado salsa creates a texture party in your mouth. Serve this beauty over cilantro-lime rice or stuff it into warm tortillas for next-level fish tacos—either way, prepare for compliments!
Spicy Blackened Salmon Tacos
Prepare to have your taste buds do a happy dance! These spicy blackened salmon tacos are about to become your new obsession, combining fiery flavors with fresh crunch in a way that’ll make you forget all about Taco Tuesday traditions.
Ingredients
– 4 (6-ounce) fresh salmon fillets with skin on
– 2 tablespoons smoky paprika
– 1 tablespoon garlic powder with robust aroma
– 1 teaspoon cayenne pepper for fiery heat
– 1 teaspoon coarse kosher salt
– 1/2 teaspoon freshly ground black pepper
– 2 tablespoons rich extra virgin olive oil
– 8 small corn tortillas with authentic texture
– 2 cups crisp shredded green cabbage
– 1/2 cup creamy lime crema
– 1/4 cup finely chopped fresh cilantro with vibrant green leaves
– 1 lime cut into 8 fresh wedges
Instructions
1. Pat dry 4 fresh salmon fillets thoroughly with paper towels to ensure proper searing.
2. Combine 2 tablespoons smoky paprika, 1 tablespoon garlic powder, 1 teaspoon cayenne pepper, 1 teaspoon coarse kosher salt, and 1/2 teaspoon freshly ground black pepper in a small bowl to create the blackening spice blend.
3. Generously coat both sides of each salmon fillet with the spice mixture, pressing gently to adhere.
4. Heat 2 tablespoons rich extra virgin olive oil in a large cast-iron skillet over medium-high heat until shimmering hot, about 2 minutes.
5. Carefully place salmon fillets skin-side up in the hot skillet and cook undisturbed for 4 minutes to develop a dark crust.
6. Flip salmon fillets using a spatula and cook for another 3 minutes until internal temperature reaches 145°F on an instant-read thermometer.
7. Remove salmon from skillet and let rest on a cutting board for 2 minutes to allow juices to redistribute.
8. Warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable and slightly charred.
9. Flake the rested salmon into large chunks using a fork, discarding the skin.
10. Divide the flaked salmon evenly among warmed tortillas.
11. Top each taco with 1/4 cup crisp shredded green cabbage and a drizzle of creamy lime crema.
12. Garnish with finely chopped fresh cilantro and serve immediately with fresh lime wedges on the side.
Now that’s what we call a flavor fiesta! The contrast between the crispy blackened salmon crust and the cool, crunchy cabbage creates textural magic in every bite, while the lime crema cuts through the spice beautifully. Try serving these with an ice-cold Mexican beer or margarita for the ultimate weeknight upgrade that feels downright celebratory.
Blackened Salmon Caesar Salad
Who knew that a salad could pack such a flavorful punch? This blackened salmon Caesar salad is here to prove that greens can be the star of the show, with perfectly spiced salmon that’ll make your taste buds do a happy dance. Get ready to transform your lunch game from ‘meh’ to magnificent in just a few simple steps!
Ingredients
– 2 (6-ounce) skinless salmon fillets
– 2 tablespoons blackening seasoning
– 1 tablespoon rich extra virgin olive oil
– 6 cups crisp romaine lettuce, chopped
– 1/2 cup creamy Caesar dressing
– 1/4 cup freshly grated Parmesan cheese
– 1/2 cup crunchy garlic croutons
– 1 lemon, cut into wedges
Instructions
1. Pat the salmon fillets completely dry with paper towels to ensure a perfect sear.
2. Rub both sides of each salmon fillet generously with the blackening seasoning, pressing gently to adhere.
3. Heat the rich extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Place the seasoned salmon fillets in the hot skillet and cook for 4-5 minutes without moving them.
5. Flip the salmon carefully using a spatula and cook for another 3-4 minutes until the internal temperature reaches 145°F.
6. Remove the salmon from the skillet and let it rest on a cutting board for 3 minutes to allow juices to redistribute.
7. While the salmon rests, arrange the crisp romaine lettuce in two large serving bowls.
8. Drizzle the creamy Caesar dressing over the lettuce, using just enough to coat the leaves lightly.
9. Flake the rested salmon into large chunks using two forks and distribute evenly over the salads.
10. Sprinkle the freshly grated Parmesan cheese over the salmon and greens.
11. Top each salad with the crunchy garlic croutons for that essential textural contrast.
12. Serve immediately with lemon wedges on the side for a bright, citrusy finish.
The flaky, spice-crusted salmon melts into the creamy dressing, while the crisp romaine and crunchy croutons create a symphony of textures in every bite. Try serving it with an extra squeeze of lemon and a glass of chilled white wine for the ultimate lunch indulgence that feels anything but ordinary!
Blackened Salmon with Creamy Dill Sauce
Tantalizingly tasty and terrifically simple, this blackened salmon with creamy dill sauce is about to become your weeknight hero—no cape required, just a skillet and a serious appetite for flavor that punches way above its weight class!
Ingredients
– 4 (6-ounce) skin-on salmon fillets
– 2 tablespoons smoky paprika
– 1 tablespoon garlic powder
– 1 teaspoon cayenne pepper
– 1 teaspoon coarse kosher salt
– 1/2 cup rich sour cream
– 1/4 cup fresh dill, finely chopped
– 1 tablespoon zesty lemon juice
– 2 tablespoons extra virgin olive oil
Instructions
1. Pat dry the salmon fillets thoroughly with paper towels to ensure a crisp sear.
2. In a small bowl, combine the smoky paprika, garlic powder, cayenne pepper, and coarse kosher salt to create the blackening spice blend.
3. Rub the spice blend evenly over all sides of the salmon fillets, coating them generously.
4. Heat the extra virgin olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
5. Place the salmon fillets skin-side down in the hot skillet and cook for 4-5 minutes until the skin is crispy and golden.
6. Flip the salmon carefully using a spatula and cook for another 3-4 minutes until the internal temperature reaches 145°F.
7. While the salmon cooks, whisk together the rich sour cream, fresh dill, and zesty lemon juice in a bowl to make the creamy dill sauce.
8. Remove the salmon from the skillet and let it rest for 2 minutes before serving.
9. Drizzle the creamy dill sauce over the salmon or serve it on the side for dipping.
Zesty and utterly satisfying, this dish boasts a crispy, spice-crusted exterior that gives way to tender, flaky salmon inside, all balanced by the cool, herbaceous sauce—try it over a bed of quinoa or with roasted veggies for a meal that’s as vibrant as it is delicious!
Blackened Salmon Alfredo
Daring to combine two culinary powerhouses, this blackened salmon alfredo brings smoky spice and creamy indulgence together in a dish that’ll make your taste buds do a happy dance. It’s the kind of meal that turns an ordinary Tuesday into a gourmet celebration without requiring a culinary degree!
Ingredients
– 4 wild-caught salmon fillets with skin on
– 2 tablespoons Cajun seasoning blend with extra kick
– 1 tablespoon smoked paprika for depth
– 1 teaspoon garlic powder with robust flavor
– 1/2 cup unsalted butter, divided into portions
– 3 cloves fresh garlic, minced to aromatic perfection
– 2 cups heavy cream with velvety richness
– 1 cup freshly grated parmesan cheese, finely shredded
– 1/2 cup grated romano cheese for sharpness
– 12 ounces fettuccine pasta, cooked al dente
– 1/4 cup fresh parsley, chopped for bright garnish
– 1 lemon, cut into wedges for zesty finishing
Instructions
1. Pat dry 4 wild-caught salmon fillets thoroughly with paper towels to ensure proper searing.
2. Combine 2 tablespoons Cajun seasoning blend, 1 tablespoon smoked paprika, and 1 teaspoon garlic powder in a small bowl.
3. Generously coat both sides of salmon fillets with the spice mixture, pressing gently to adhere.
4. Heat a large cast-iron skillet over medium-high heat until droplets of water sizzle immediately (tip: a properly heated skillet prevents sticking).
5. Add 2 tablespoons unsalted butter to the hot skillet and swirl to coat the surface.
6. Place salmon fillets skin-side up in the skillet and cook undisturbed for 4 minutes to develop a dark crust.
7. Flip salmon carefully using a spatula and cook for another 3 minutes until internal temperature reaches 145°F.
8. Transfer salmon to a plate and tent with foil to rest while preparing sauce.
9. Reduce heat to medium and add remaining 6 tablespoons unsalted butter to the same skillet.
10. Sauté 3 cloves minced fresh garlic for 30 seconds until fragrant but not browned.
11. Pour in 2 cups heavy cream and bring to a gentle simmer, stirring occasionally.
12. Gradually whisk in 1 cup freshly grated parmesan cheese and 1/2 cup grated romano cheese until completely melted and smooth (tip: adding cheese off heat prevents grainy texture).
13. Season sauce with a pinch of salt if needed, remembering the cheeses add saltiness.
14. Add 12 ounces cooked fettuccine pasta to the sauce and toss to coat evenly.
15. Flake the rested salmon into large chunks, discarding the skin.
16. Gently fold salmon pieces into the pasta mixture until just combined.
17. Garnish with 1/4 cup fresh chopped parsley and serve immediately with lemon wedges (tip: squeezing lemon at the table brightens all the flavors).
Tender flakes of perfectly blackened salmon mingle with luxuriously creamy pasta in every forkful, creating a textural symphony that’s both sophisticated and comfortingly familiar. Serve this beauty with crusty garlic bread to sop up every last drop of that incredible sauce, and watch it become an instant weeknight legend!
Blackened Salmon Sliders with Lime Coleslaw
Hang onto your taste buds, folks—we’re about to embark on a flavor adventure that’ll make your kitchen the hottest spot in town! These blackened salmon sliders with lime coleslaw are the perfect excuse to ditch boring dinners and embrace some seriously delicious chaos. Trust me, your palate will thank you later.
Ingredients
– 1 lb fresh skinless salmon fillets, cut into 4 equal portions
– 2 tbsp smoky blackening seasoning
– 2 tbsp rich extra virgin olive oil
– 8 soft slider buns, lightly toasted
– 2 cups crisp shredded green cabbage
– 1/2 cup creamy mayonnaise
– 2 tbsp zesty fresh lime juice
– 1 tsp sweet honey
– 1/4 tsp finely ground black pepper
– 1/4 tsp sea salt
Instructions
1. Pat the fresh skinless salmon fillets dry with paper towels to ensure a perfect sear.
2. Rub the smoky blackening seasoning evenly over all sides of each salmon portion.
3. Heat the rich extra virgin olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Place the seasoned salmon in the hot skillet and cook for 3-4 minutes per side until a dark crust forms and the internal temperature reaches 145°F.
5. Tip: Don’t overcrowd the skillet—cook in batches if needed for that ideal blackened effect.
6. Remove the salmon from the skillet and let it rest on a plate for 2 minutes to lock in juices.
7. In a medium bowl, whisk together the creamy mayonnaise, zesty fresh lime juice, sweet honey, finely ground black pepper, and sea salt until smooth.
8. Add the crisp shredded green cabbage to the bowl and toss until fully coated with the dressing.
9. Tip: For extra crunch, let the coleslaw sit for 5 minutes before assembling to allow flavors to meld.
10. Flake the rested salmon into large chunks using a fork.
11. Lightly toast the soft slider buns in a toaster or oven at 350°F for 2-3 minutes until golden.
12. Assemble each slider by placing a generous portion of flaked salmon on the bottom bun, topping with a scoop of lime coleslaw, and crowning with the top bun.
13. Tip: Serve immediately to enjoy the contrast between the warm, spicy salmon and the cool, tangy slaw.
Flaky, spicy salmon meets zesty, crunchy slaw in every bite—it’s a texture party in your mouth! For a fun twist, skewer them with colorful picks for easy grabbing at your next gathering.
Blackened Salmon with Mango Salsa
Daring to spice up your dinner routine? This blackened salmon with mango salsa is about to become your new weeknight hero—flaky fish meets tropical sweetness in a flavor explosion that’ll make your taste buds do a happy dance.
Ingredients
– 4 skin-on salmon fillets (about 6 oz each)
– 2 tablespoons smoky paprika
– 1 tablespoon garlic powder
– 1 teaspoon cayenne pepper
– 1 tablespoon dried thyme
– 2 teaspoons coarse kosher salt
– 2 ripe mangoes, diced into ½-inch cubes
– ½ red onion, finely minced
– ¼ cup fresh cilantro leaves, roughly chopped
– 1 jalapeño, seeds removed and finely diced
– Juice of 2 limes
– 2 tablespoons extra virgin olive oil
Instructions
1. Pat the salmon fillets completely dry with paper towels to ensure a crisp crust.
2. In a small bowl, combine the smoky paprika, garlic powder, cayenne pepper, dried thyme, and coarse kosher salt to create the blackening spice blend.
3. Generously coat both sides of each salmon fillet with the spice mixture, pressing gently to adhere.
4. Heat the extra virgin olive oil in a large cast-iron skillet over medium-high heat until shimmering, about 2 minutes.
5. Carefully place the salmon fillets skin-side up in the hot skillet and cook for 4 minutes without moving.
6. Flip the salmon using a spatula and cook for another 3–4 minutes until the internal temperature reaches 145°F and the spice crust is deeply charred.
7. While the salmon cooks, combine the diced mangoes, minced red onion, chopped cilantro, diced jalapeño, and lime juice in a medium bowl to make the salsa.
8. Gently toss the salsa ingredients until evenly mixed, being careful not to crush the mango pieces.
9. Remove the salmon from the skillet and let it rest on a plate for 2 minutes to allow the juices to redistribute.
10. Top each salmon fillet with a generous spoonful of the mango salsa before serving.
Tip: For an extra-crispy crust, make sure your skillet is properly preheated before adding the salmon. Tip: Letting the salsa sit for 10 minutes before serving allows the flavors to meld beautifully. Tip: Use a fish spatula for flipping to keep the delicate fillets intact.
That first bite delivers a satisfying crunch from the blackened crust giving way to tender, flaky salmon, while the bright mango salsa cuts through the heat with a refreshing sweetness. Try serving it over a bed of cilantro-lime rice or alongside grilled asparagus for a complete meal that feels fancy without the fuss.
Blackened Salmon and Quinoa Bowl
Fabulous news for anyone who thinks healthy eating means sacrificing flavor—this bowl is about to become your new best friend! Get ready for a fiesta of spices and textures that’ll make your taste buds do a happy dance.
Ingredients
– 4 wild-caught salmon fillets (6 oz each)
– 1 cup uncooked tri-color quinoa
– 2 cups low-sodium vegetable broth
– 2 tablespoons Cajun seasoning blend
– 1 tablespoon smoked paprika
– 1 teaspoon garlic powder
– 1/2 teaspoon cayenne pepper
– 2 tablespoons avocado oil
– 1 ripe avocado, sliced
– 1/2 cup cherry tomatoes, halved
– 1/4 cup fresh cilantro leaves
– 2 tablespoons lime juice
Instructions
1. Rinse 1 cup uncooked tri-color quinoa under cold water in a fine-mesh strainer for 1 minute to remove bitterness.
2. Combine quinoa and 2 cups low-sodium vegetable broth in a medium saucepan, bring to a boil over high heat, then reduce to simmer and cover for 15 minutes until liquid is absorbed.
3. Pat 4 wild-caught salmon fillets completely dry with paper towels—this ensures a proper sear!
4. Mix 2 tablespoons Cajun seasoning blend, 1 tablespoon smoked paprika, 1 teaspoon garlic powder, and 1/2 teaspoon cayenne pepper in a small bowl.
5. Generously coat both sides of salmon fillets with the spice mixture, pressing gently to adhere.
6. Heat 2 tablespoons avocado oil in a large cast-iron skillet over medium-high heat until shimmering (about 2 minutes).
7. Place salmon fillets skin-side up in the hot skillet and cook undisturbed for 4 minutes until a dark crust forms.
8. Flip salmon carefully using a spatula and cook for another 3 minutes until internal temperature reaches 145°F.
9. Fluff cooked quinoa with a fork and divide equally among 4 bowls.
10. Top quinoa with blackened salmon fillets, 1 sliced ripe avocado, 1/2 cup halved cherry tomatoes, and 1/4 cup fresh cilantro leaves.
11. Drizzle everything with 2 tablespoons lime juice just before serving.
Kick back and marvel at that perfect contrast between the crispy, spice-crusted salmon and the fluffy quinoa beneath. The creamy avocado and bursty tomatoes cut through the heat beautifully, making this bowl seriously Instagram-worthy whether you serve it straight-up or with an extra squeeze of lime!
Blackened Harvest Salmon with Brussels Sprouts
Gather ’round, food friends—because this isn’t just salmon; it’s a flavor fiesta that’ll make your taste buds do a happy dance! Get ready to blacken, roast, and devour like a pro.
Ingredients
– 4 skin-on salmon fillets (about 6 oz each)
– 1 lb fresh Brussels sprouts, trimmed and halved
– 3 tbsp rich extra virgin olive oil
– 2 tbsp smoky blackening seasoning
– 1 tsp coarse sea salt
– ½ tsp freshly cracked black pepper
– 1 juicy lemon, halved
Instructions
1. Preheat your oven to a toasty 400°F and line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, toss the halved Brussels sprouts with 2 tablespoons of rich extra virgin olive oil, 1 teaspoon of coarse sea salt, and ½ teaspoon of freshly cracked black pepper until evenly coated.
3. Spread the Brussels sprouts in a single layer on the prepared baking sheet and roast for 15 minutes, or until they start to caramelize and turn golden brown.
4. While the sprouts roast, pat the skin-on salmon fillets dry with paper towels to ensure a crisp sear.
5. Rub both sides of each salmon fillet with the remaining 1 tablespoon of rich extra virgin olive oil, then generously coat with 2 tablespoons of smoky blackening seasoning.
6. Heat a cast-iron skillet over medium-high heat until it’s smoking hot—about 2 minutes—for that perfect blackened crust.
7. Place the seasoned salmon fillets skin-side up in the skillet and sear for 3-4 minutes, until a dark crust forms on the bottom.
8. Flip the salmon fillets carefully using a spatula and sear the skin side for another 3 minutes to crisp it up.
9. Transfer the skillet to the preheated oven and bake for 5-7 minutes, until the salmon is flaky and reaches an internal temperature of 145°F.
10. Squeeze the juice of one halved lemon over the roasted Brussels sprouts and toss to combine.
11. Serve the blackened salmon hot alongside the lemony Brussels sprouts.
Embrace that crispy, spice-rubbed exterior giving way to tender, flaky salmon inside, while the roasted sprouts add a sweet, caramelized crunch. Try plating it over a bed of creamy polenta or alongside a zesty arugula salad for a meal that’s as Instagram-worthy as it is delicious!
Blackened Salmon with Garlic Butter
Zesty and zippy, this blackened salmon is about to become your weeknight superhero—saving you from boring dinners with a spicy kick and buttery finish that’ll make you feel like a culinary rockstar. Seriously, it’s so good, you might just start giving your skillet a standing ovation.
Ingredients
– 4 (6-ounce) skin-on salmon fillets
– 2 tablespoons smoked paprika
– 1 tablespoon garlic powder
– 1 teaspoon cayenne pepper
– 1 teaspoon dried thyme
– 1 teaspoon coarse kosher salt
– 4 tablespoons unsalted butter
– 3 cloves fresh garlic, minced
– 1 tablespoon fresh lemon juice
– 2 tablespoons finely chopped fresh parsley
Instructions
1. Pat the 4 (6-ounce) skin-on salmon fillets completely dry with paper towels to ensure a crispy sear.
2. In a small bowl, combine 2 tablespoons smoked paprika, 1 tablespoon garlic powder, 1 teaspoon cayenne pepper, 1 teaspoon dried thyme, and 1 teaspoon coarse kosher salt to create the blackening spice blend.
3. Generously coat both sides of each salmon fillet with the spice mixture, pressing gently to adhere.
4. Heat a large cast-iron skillet over medium-high heat until it’s smoking hot, about 3-4 minutes (tip: a drop of water should sizzle and evaporate instantly).
5. Place the salmon fillets skin-side down in the hot skillet and cook undisturbed for 4-5 minutes until the skin is crispy and blackened.
6. Flip the salmon carefully using a spatula and cook for another 2-3 minutes until the internal temperature reaches 145°F on an instant-read thermometer.
7. Remove the salmon from the skillet and set aside on a plate.
8. Reduce the heat to medium and add 4 tablespoons unsalted butter to the same skillet, swirling to melt.
9. Add 3 cloves minced fresh garlic and sauté for 30-45 seconds until fragrant but not browned (tip: watch closely to avoid burning).
10. Stir in 1 tablespoon fresh lemon juice and 2 tablespoons finely chopped fresh parsley, then remove from heat.
11. Drizzle the garlic butter sauce over the blackened salmon fillets.
Buttery, flaky salmon meets a bold, spicy crust that crackles with every bite, while the garlic butter sauce adds a luxurious silkiness. Serve it over a bed of creamy mashed potatoes or alongside crisp roasted veggies for a meal that’s as impressive as it is irresistible—leftovers? What leftovers?
Blackened Miso Salmon Lettuce Wraps
Sizzling, savory, and seriously simple—these blackened miso salmon lettuce wraps are about to become your new weeknight superhero. Forget boring dinners; this dish brings the drama with minimal effort and maximum flavor payoff. Let’s get wrapping!
Ingredients
– 4 skin-on salmon fillets (about 6 oz each), patted dry
– 1/4 cup white miso paste, smooth and umami-rich
– 2 tbsp honey, sweet and golden
– 1 tbsp soy sauce, deeply savory
– 1 tsp smoked paprika, earthy and aromatic
– 1/2 tsp garlic powder, finely ground
– 1/4 tsp cayenne pepper, for a subtle kick
– 2 tbsp avocado oil, high-heat and neutral
– 8 large butter lettuce leaves, crisp and fresh
– 1/4 cup sliced green onions, bright and crunchy
– 1 tbsp toasted sesame seeds, nutty and golden
Instructions
1. In a medium bowl, whisk together 1/4 cup white miso paste, 2 tbsp honey, 1 tbsp soy sauce, 1 tsp smoked paprika, 1/2 tsp garlic powder, and 1/4 tsp cayenne pepper until smooth.
2. Pat 4 skin-on salmon fillets dry with paper towels to ensure a good sear.
3. Coat the salmon fillets evenly with the miso mixture, covering all sides.
4. Heat 2 tbsp avocado oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
5. Place the salmon fillets skin-side down in the hot skillet and cook for 4-5 minutes until the skin is crispy and golden.
6. Flip the salmon carefully and cook for another 3-4 minutes until the internal temperature reaches 145°F and the exterior is blackened.
7. Remove the salmon from the skillet and let it rest for 2 minutes on a cutting board.
8. Flake the salmon into bite-sized pieces, discarding the skin if desired.
9. Arrange 8 large butter lettuce leaves on a serving platter.
10. Divide the flaked salmon evenly among the lettuce leaves.
11. Top each wrap with sliced green onions and a sprinkle of toasted sesame seeds.
Remarkably tender and flaky, the salmon melts in your mouth with a smoky-sweet miso glaze that’s balanced by the crisp, cool lettuce. Serve these wraps family-style with extra toppings like pickled ginger or sriracha mayo for a customizable feast that’s as fun to assemble as it is to devour!
Blackened Salmon Pasta with Spinach
Ready to turn your kitchen into a flavor explosion? This blackened salmon pasta with spinach is the weeknight hero you didn’t know you needed—bold, beautiful, and begging to be devoured.
Ingredients
– 12 oz skinless salmon fillets
– 8 oz dried linguine pasta
– 3 tbsp Cajun seasoning blend
– 2 tbsp rich extra virgin olive oil
– 4 cloves garlic, minced
– 1 cup heavy cream
– 4 cups fresh baby spinach leaves
– 1/2 cup grated Parmesan cheese
– 1 tbsp freshly squeezed lemon juice
– 1/4 tsp coarse sea salt
Instructions
1. Pat the salmon fillets dry with paper towels and rub both sides generously with Cajun seasoning.
2. Bring a large pot of salted water to a rolling boil over high heat.
3. Add linguine to the boiling water and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
4. While pasta cooks, heat olive oil in a large skillet over medium-high heat until shimmering.
5. Place seasoned salmon in the hot skillet and cook for 4-5 minutes per side until a dark crust forms and internal temperature reaches 145°F.
6. Remove salmon from skillet and let rest on a cutting board for 2 minutes before flaking into chunks.
7. Reduce skillet heat to medium and add minced garlic, sautéing for 30 seconds until fragrant.
8. Pour in heavy cream and bring to a gentle simmer, stirring constantly.
9. Add fresh spinach to the cream sauce and cook for 2-3 minutes until wilted and vibrant green.
10. Drain cooked pasta, reserving 1/4 cup pasta water.
11. Add drained pasta to the skillet with the cream sauce, tossing to coat evenly.
12. Stir in flaked salmon, Parmesan cheese, lemon juice, and sea salt until well combined.
13. If sauce is too thick, add reserved pasta water 1 tablespoon at a time until desired consistency is reached.
Delightfully creamy with a spicy kick, the flaky salmon melts into every forkful while the fresh spinach adds a pop of color and nutrition. Serve immediately with extra Parmesan for sprinkling, or pair with garlic bread to soak up every last drop of that luxurious sauce.
Blackened Salmon with Lemon Herb Couscous
Sizzling, spicy, and seriously satisfying—this blackened salmon with lemon herb couscous is about to become your weeknight superhero, rescuing you from bland dinners with a flavor explosion that’ll make your taste buds do a happy dance. It’s the kind of dish that looks fancy but is secretly easy-peasy, perfect for impressing guests or just treating yourself to something deliciously bold.
Ingredients
– 4 skin-on salmon fillets (about 6 ounces each), patted dry
– 2 tablespoons of smoky paprika
– 1 tablespoon of garlic powder
– 1 teaspoon of cayenne pepper for a kick
– 1 teaspoon of dried thyme with earthy notes
– 1 teaspoon of onion powder
– 2 tablespoons of rich extra virgin olive oil, divided
– 1 cup of pearled couscous
– 1 ¼ cups of low-sodium chicken broth, simmering hot
– Zest and juice of 1 bright, sunny lemon
– ¼ cup of freshly chopped parsley for freshness
– Salt and freshly ground black pepper to taste
Instructions
1. In a small bowl, combine 2 tablespoons of smoky paprika, 1 tablespoon of garlic powder, 1 teaspoon of cayenne pepper, 1 teaspoon of dried thyme, and 1 teaspoon of onion powder to create the blackening spice blend.
2. Pat 4 skin-on salmon fillets completely dry with paper towels to ensure a crispy sear.
3. Generously coat both sides of the salmon fillets with the spice blend, pressing gently to adhere.
4. Heat 1 tablespoon of rich extra virgin olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
5. Place the salmon fillets skin-side up in the hot skillet and cook for 4-5 minutes until a dark crust forms on the bottom.
6. Flip the salmon carefully using a spatula and cook for another 3-4 minutes until the internal temperature reaches 145°F and the flesh flakes easily.
7. Remove the salmon from the skillet and let it rest on a plate.
8. In the same skillet, add the remaining 1 tablespoon of olive oil and toast 1 cup of pearled couscous for 2 minutes until lightly golden, stirring frequently.
9. Pour in 1 ¼ cups of low-sodium chicken broth, bring to a boil, then reduce heat to low, cover, and simmer for 10 minutes until the liquid is absorbed and the couscous is tender.
10. Fluff the couscous with a fork and stir in the zest and juice of 1 bright lemon, ¼ cup of freshly chopped parsley, and season with salt and freshly ground black pepper to taste.
11. Serve the blackened salmon atop the lemon herb couscous.
Now, that first bite—oh baby! The salmon boasts a crackly, spice-rubbed exterior giving way to buttery-soft flesh, while the couscous is fluffy and zesty with a herby kick. Not only does it pair beautifully with a crisp white wine, but try topping it with extra lemon slices or a dollop of Greek yogurt for a creamy contrast that’ll have everyone begging for seconds.
Blackened Salmon Burrito Bowls
Venture beyond boring lunch routines with these flavor-packed bowls that’ll make your taste buds do a happy dance! We’re talking spicy blackened salmon meets fresh, zesty ingredients in a bowl that’s basically a fiesta in your mouth.
Ingredients
– 1 lb fresh skinless salmon fillets
– 2 tbsp bold Cajun seasoning
– 2 cups fluffy cooked white rice
– 1 cup crisp shredded romaine lettuce
– 1 cup juicy cherry tomatoes, halved
– 1/2 cup creamy diced avocado
– 1/4 cup tangy fresh lime juice
– 2 tbsp rich extra virgin olive oil
– 1/4 cup finely chopped fresh cilantro
– 1/2 cup sweet corn kernels
– 1/4 cup crunchy sliced red onion
Instructions
1. Pat the salmon fillets completely dry with paper towels to ensure perfect searing.
2. Rub both sides of the salmon generously with the bold Cajun seasoning, pressing gently to adhere.
3. Heat the rich extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Place the seasoned salmon in the hot skillet and cook undisturbed for 4 minutes until a dark crust forms.
5. Carefully flip the salmon using a spatula and cook for another 3 minutes until firm to the touch but still slightly springy.
6. Transfer the cooked salmon to a cutting board and let rest for 3 minutes to allow juices to redistribute.
7. Flake the salmon into large chunks using two forks, preserving those beautiful crispy edges.
8. Divide the fluffy cooked white rice evenly among four serving bowls as your base layer.
9. Top the rice with the crisp shredded romaine lettuce, creating a fresh green bed.
10. Arrange the juicy halved cherry tomatoes, creamy diced avocado, and sweet corn kernels around the bowl.
11. Sprinkle the crunchy sliced red onion over the vegetables for a sharp contrast.
12. Drizzle the tangy fresh lime juice evenly over the entire bowl for a bright acidity.
13. Garnish generously with the finely chopped fresh cilantro for a herbal finish.
Gloriously textured with crispy salmon against fluffy rice and crunchy veggies, this bowl delivers a symphony of spicy, fresh, and zesty flavors. Try serving it with extra lime wedges for squeezing or a dollop of cool Greek yogurt to balance the heat—perfect for meal prep or impressing dinner guests!
Blackened Mediterranean Salmon with Olives and Feta
Ever had a dish that makes you feel like you’re vacationing on the Greek coast without leaving your kitchen? This blackened Mediterranean salmon is here to teleport your taste buds with its bold spices and briny toppings—consider it your culinary passport to flavor town!
Ingredients
– 4 (6-ounce) skin-on salmon fillets
– 2 tablespoons rich extra virgin olive oil
– 1 tablespoon smoky paprika
– 1 teaspoon garlic powder
– 1/2 teaspoon cayenne pepper
– 1/2 cup pitted Kalamata olives, roughly chopped
– 1/2 cup crumbled creamy feta cheese
– 1/4 cup fresh lemon juice
– 2 tablespoons chopped fresh parsley
– Salt to taste
Instructions
1. Pat dry the salmon fillets with paper towels to ensure a crisp sear.
2. In a small bowl, mix the paprika, garlic powder, cayenne pepper, and a pinch of salt.
3. Rub the spice blend evenly over both sides of the salmon fillets.
4. Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
5. Place the salmon skin-side up in the skillet and cook for 4-5 minutes until a dark crust forms.
6. Flip the salmon carefully using a spatula and cook for another 3-4 minutes until the internal temperature reaches 145°F.
7. Remove the salmon from the skillet and let it rest on a plate for 2 minutes.
8. Sprinkle the chopped olives, crumbled feta, and fresh parsley over the top of the salmon.
9. Drizzle with fresh lemon juice just before serving.
Tip: Don’t overcrowd the skillet to get that perfect blackened crust. Tip: Let the salmon rest after cooking to keep it juicy. Tip: Use a meat thermometer for precise doneness. The flaky, tender salmon paired with the salty feta and briny olives creates a symphony of textures and tastes. Try serving it over a bed of quinoa or with crusty bread to soak up all the delicious juices—it’s a showstopper that’s surprisingly simple to master!
Blackened Salmon Sandwich with Remoulade Sauce
Darlings, prepare to have your taste buds do a happy dance! This isn’t just any sandwich—it’s a flavor explosion wrapped in a bun, perfect for when you want to feel fancy without the fuss. Seriously, who needs a restaurant when you can create this masterpiece at home?
Ingredients
– 4 skinless salmon fillets (about 6 oz each)
– 2 tbsp smoky paprika
– 1 tbsp garlic powder
– 1 tsp cayenne pepper
– 1 tsp freshly ground black pepper
– 1 tsp kosher salt
– 2 tbsp rich extra virgin olive oil
– 4 soft brioche buns, lightly toasted
– 1 cup creamy mayonnaise
– 2 tbsp tangy Dijon mustard
– 1 tbsp fresh lemon juice
– 1 tsp Worcestershire sauce
– 1/4 cup finely chopped dill pickles
– 1 tbsp capers, drained and chopped
– 2 tbsp fresh parsley, minced
– 1 clove garlic, finely grated
Instructions
1. Pat the salmon fillets dry with paper towels to ensure a crispy crust.
2. In a small bowl, combine the smoky paprika, garlic powder, cayenne pepper, freshly ground black pepper, and kosher salt to create the blackening spice blend.
3. Generously coat both sides of each salmon fillet with the spice mixture, pressing gently to adhere.
4. Heat the rich extra virgin olive oil in a large cast-iron skillet over medium-high heat until it shimmers, about 2 minutes.
5. Carefully place the seasoned salmon fillets in the hot skillet and cook for 4-5 minutes per side, until deeply charred and cooked through (internal temperature should reach 145°F).
6. Remove the salmon from the skillet and let it rest on a plate for 3 minutes to allow juices to redistribute.
7. While the salmon rests, make the remoulade sauce by whisking together the creamy mayonnaise, tangy Dijon mustard, fresh lemon juice, Worcestershire sauce, finely chopped dill pickles, chopped capers, minced fresh parsley, and finely grated garlic in a medium bowl until well combined.
8. Spread a generous layer of the remoulade sauce on the bottom half of each lightly toasted brioche bun.
9. Place one blackened salmon fillet on top of the sauced bun bottom.
10. Crown with the top half of the bun and serve immediately.
Perfectly charred on the outside and tender inside, this sandwich delivers a spicy kick balanced by the cool, creamy remoulade. Try serving it with crispy sweet potato fries or a simple side salad for a meal that’s as satisfying as it is Instagram-worthy!
Conclusion
From quick weeknight dinners to impressive entertaining options, these 31 blackened salmon recipes offer endless inspiration for your kitchen. We hope you find new favorites to try—don’t forget to share which ones you love in the comments and pin this roundup to your Pinterest boards for easy access!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
